Chef, certified in plant-based nutrition, and the cook behind Vida Verde. This is how I got here.
My journey into plant-based cooking began long before I became a professional chef.
At the age of 16, I was diagnosed with Crohn’s disease, an experience that made me deeply aware of the relationship between food, nutrition, health and wellbeing. From an early age, I became curious about how the food we eat can nourish the body, support our health and influence the way we feel.
Before finding my way into professional cooking, I studied Art and Photography in Canada: Art at OCAD University and Photography at Sheridan College. My work was recognised with a number of awards along the way, including the Canon Award for Best Portfolio in my graduating year at Sheridan.
My background in photography has stayed with me in many ways. I have always been drawn to colour, texture, composition and the small details that can transform something ordinary into something beautiful. I think those same qualities naturally found their way into my cooking.
Over the years, my personal experience with food and health developed into a passion for creating meals that are not only delicious and satisfying, but also nourishing, vibrant and made with care. I went on to study nutrition through the Nutrition Studies community, continuing to deepen my understanding of plant-based nutrition and the connection between what we eat and our overall wellbeing.
My professional cooking journey has taken me through a wide variety of kitchens and experiences. I had the privilege of working with Sea Shepherd on numerous occasions as a chef, preparing plant-based meals in demanding environments. Those experiences taught me a great deal about resourcefulness, creativity and making the most of good, wholesome ingredients.
I have also had the opportunity to work alongside some incredible chefs, and I particularly valued my time at Gia, a Michelin restaurant, where I developed and refined my approach to cooking and gained a deeper appreciation for technique, quality and attention to detail.
I later became Head Chef at The Kasbar, Gibraltar’s first vegan restaurant, where I had the opportunity to introduce people to just how varied, exciting and satisfying vegan food can be. I subsequently worked as Head Chef at Sam’s Kitchen before moving into private cooking, where I now enjoy creating food that is tailored to the people, occasions and lifestyles I cook for. I have also had the pleasure of sharing my love of plant-based food through events and demonstrations, including Gibraltar’s Calentita festival.
Today, through Vida Verde Cooking, I want to bring together everything I have learned through my own life experiences, professional kitchens, nutrition studies and many years of cooking with plants. My aim is to inspire people to discover new ways of eating and cooking, while encouraging a greater awareness of health and the environment.
I am also an avid climber and an active cyclist, using my bike as my main means of getting around Gibraltar. Staying healthy and having the energy to do the things I love, for as long as I can, is something I feel very passionately about. I want to help others discover that same sense of energy, enjoyment and connection through food.
At its core, human biology is not separate from nature; it is a direct reflection of it. When we take a step back and look at our health through a broader lens, it becomes clear that what heals the individual almost always heals the earth.
Plant-based cooking is about much more than what is left off the plate. It is about abundance, creativity, flavour and nourishment. It is about reconnecting with the food we eat, understanding where it comes from, and appreciating the relationship between our own wellbeing and the planet we share.
Tell me how your week runs, and I’ll plan around it.
Around fifteen minutes. Free, and it saves as you go.