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 began exploring how the food we eat can nourish the body and support a healthier way of life.
Over the years, my personal experience developed into a passion for creating food that is not only delicious and satisfying, but also nourishing, vibrant and made with care. I went on to study nutrition with the Nutrition Studies community, continuing to expand my understanding of plant-based nutrition and the connection between food and 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 chief cook, preparing plant-based meals in demanding environments while learning the importance of resourcefulness, creativity and making the most of fresh, wholesome ingredients.
I later became Head Chef at The Kasbar, Gibraltar’s first vegan restaurant, where I had the opportunity to develop my skills and introduce people to the possibilities of plant-based cuisine. I subsequently worked as Head Chef at Sam’s Kitchen before moving into private cooking, where I continue to create food tailored to the people, occasions and lifestyles I cook for.
I have also had the pleasure of sharing my passion for plant-based food through events and demonstrations, including Gibraltar’s Calentita festival. From developing my own vegan burgers and walnut pâté to demonstrating traditional recipes such as berenjenas en vinagre, I love showing people that plant-based food can be creative, full of flavour and deeply satisfying.
Today, through Vida Verde Cooking, I want to bring together everything I have learned through my own life experience, professional kitchens, nutrition studies and 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, wellbeing and the choices we make around food. Whether you are already plant-based, simply curious about eating more plants, or looking for fresh ideas to support a healthier lifestyle, I believe that food should be something to enjoy, explore and share.
Plant-based cooking is about much more than what is left off the plate. It is about abundance, creativity, flavour, nourishment and reconnecting with the food we eat as well as the planet we live in.
Tell me how your week runs, and I’ll plan around it.
Around fifteen minutes. Free, and it saves as you go.