My work spans brand and corporate collaborations, public facing programs, and long term projects focused on sustainable seafood and resilient food systems. Across all of it, the throughline is the same: translating complex realities into food experiences that people actually want to engage with.

I didn’t arrive here through a straight culinary path…
My background includes political science, yoga, and years of hands-on cooking that shaped how I see food not just as craft, but as a system — one that connects ecology, labor, culture, and enjoyment.

How I Think About Food

Food is never just an ingredient list.

Every choice carries context: where something comes from, who produced it, how it was grown or harvested, and why it tastes the way it does. For me, sustainability only works when it’s grounded in pleasure and practicality — when it shows up on the plate in a way that feels generous, not instructional.

I work with both wild fisheries and aquaculture, and I don’t treat them as opposing forces. What matters is transparency, responsibility, and whether a system actually functions — ecologically, socially, and economically.

How I Work

Whether I’m designing a one-night corporate dinner, contributing to a long term program or working with chefs and producers in the field, my role is often the same: to make things legible.

That means:

• creating clarity without oversimplifying

• bringing people into the process through food, not rhetoric

• holding high standards while staying grounded and collaborative

Clients and partners often work with me because I can operate comfortably across different worlds — kitchens, boardrooms, farms, and public stages — and connect them through a shared experience.

Where This Work Lives

I’m based in the Netherlands and work internationally. In addition to my brand and corporate work, I’m deeply involved in projects focused on biodiversity, seafood transparency, and cultural food heritage. These long-term commitments live alongside my commissioned work and continue to shape how I approach everything I do.

Why This Matters to Me

I believe food can be both responsible and deeply pleasurable — and that one doesn’t need to be sacrificed for the other. When done well, cooking becomes a way to change how people see the world around them, not through persuasion, but through experience.

That belief guides every collaboration I take on.