RETREAT CHEF

Plant-based food for retreats, gatherings and spaces of connection.

Colourful, generous meals made with seasonal ingredients and plenty of care.

THE TABLE IS PART OF THE RETREAT.

Some of the best moments on a retreat happen around the table.

Coming together after practice. Sharing breakfast in the morning. Passing plates around after a full day. Staying a little longer because the conversation is good.

I cook colourful, plant-based food that feels generous, satisfying and made for sharing. Menus are created around the season, the location and the people I’m cooking for.

And because I know how much goes into holding a retreat, I take care of the kitchen so you can focus on everything else.

FROM MENU TO TABLE

Before your retreat, we’ll talk through your plans, schedule, group and any dietary requirements. From there, I’ll create a menu that fits what you’re putting together.

Depending on the retreat, I can take care of:

• menu planning
• ingredient sourcing and shopping
• preparation and cooking
• breakfast, lunch, dinner and snacks
• dietary requirements
• kitchen organisation and clean-up

So when your guests arrive, food is one less thing you need to think about.

tell me about your retreat →

“What an incredible nourishing week. I now know what love can taste like.”

Jonathan, Movement Coach & retreat guest

  • Cubes of sesame-glazed tofu on a plate with bowls of broccoli, sliced cucumbers, and a pot of soup.
  • Buffet table featuring sliced bread, fruit bowls, mixed salads, dips, and desserts on a cloth-covered surface.
  • A platter of fresh spring rolls filled with vegetables like carrots, cabbage, and herbs, garnished with sesame seeds. In the background, there are sliced baguette pieces, a bowl of guacamole, and carrot sticks. A potted plant is visible as well.
  • Chocolate cake topped with blackberries and rose petals on a plate.
  • A person holding a plate with bread, salad, cooked vegetable slices, and a dollop of spread at a buffet table with various dishes and flowers.
  • Overhead view of a chia seed pudding topped with almonds, blueberries, coconut flakes, and a dollop of almond butter in a metal bowl.
  • Plate of fennel and orange salad with fresh dill garnish.
  • People serving food from a buffet with bowls of sliced vegetables, rice, and a bottle of soy sauce.
  • Glasses of oatmeal topped with nuts and colorful edible flowers on a decorative tray.
  • Roasted carrots with greens in a red ceramic baking dish
  • Bowl of hummus topped with green pesto and pistachios, next to shredded vegetable salad and a bowl of salt on a table.
  • Large wooden bowl filled with a green salad including spinach, cucumber slices, and seeds, with wooden serving utensils on a tiled surface.
  • Hands mixing sliced yellow squash in a bowl
  • A variety of vegetarian dishes including cooked mushrooms in a bowl, green guacamole garnished with herbs, sliced roasted or grilled eggplants with nuts and flowers on a decorated plate, and ribboned carrots with herbs on another plate.
  • Baked tomatoes and mushrooms in red ceramic dish on tiled surface

A LITTLE ABOUT ME

I’m Lena, a plant-based chef, yoga teacher and somatic bodyworker with a PhD in food chemistry.

Food has been part of my work for a long time, from studying it scientifically to cooking for retreats, trainings, gatherings and private events.

I love cooking with vegetables, grains, pulses, herbs and spices, and creating food that feels colourful, abundant and genuinely satisfying.

Being a yoga teacher myself also means I know retreat life from both sides. I understand what goes into creating and holding these spaces, and how helpful it is to have someone in the kitchen who can work independently and adapt when plans change.

There’s something I really love about nourishing people through food and creating meals that bring everyone together.

Woman smiling in cozy kitchen setting

INVESTMENT

€400–480

CHEF FEE · PER DAY

€17–22

INGREDIENTS · PER PERSON / DAY

TRAVEL + ACCOMMODATION COVERED SEPARATELY

For retreats of 10–20 guests.

Final pricing depends on group size, number of meals and retreat duration. Once I know a little more about your plans, I’ll send you a clear proposal.

tell me about your retreat →