About me
Food has always been at the centre of what I do.
Before I studied nutrition, I cooked for a living.
Professional kitchens taught me about flavour, seasonality and technique. They also taught me to cook for real people: guests with allergies, clients with specific health goals, retreat groups and families around one table.
Having ADHD myself has also shown me how much food can affect energy and focus, and that good nutrition only works if it’s simple enough to fit into busy, real-life days. The more I cooked, the more I wanted to understand what food does once it leaves the plate.
That curiosity led me to the BSc in Nutritional Therapy at the College of Naturopathic Medicine, and to a particular fascination with fermented foods: kimchi, miso, kefir and especially natto.
The path here
From the kitchen to the consulting room
Years
Culinary Career
Training and working as a professional chef in fine dining and event spaces.
Years
Food & Wellness
Private chef work, retreats and cooking for different dietary needs.
Now
Nutritional Therapy
BSc (Hons) Nutritional Therapy, College of Naturopathic Medicine.
Now
DOIG Nutrition
Consultations, research, recipes and fermented food products under one roof.
My philosophy
Good nutrition shouldn’t exist only on paper. It needs to work in the kitchen, at the dinner table and in everyday life.
Qualifications & experience
- BSc (Hons) Nutritional Therapy · College of Naturopathic Medicine · in progress
- Professional chef. Fine dining, event
- Private chef · dinners, retreats and events
- Food hygiene certification, other courses