I offer interactive cooking classes (in-person or virtual) and provide in-home meal prep and private dinner parties. ✨ Holistic Private Chef • Intuitive Channel • Herbalist • Somatic Coach
I’ve been cooking since I was old enough to hold a spoon. I made my first full Thanksgiving dinner for 15 people at 12 — my mom had frozen lasagna on standby just in case (she didn’t need it). I grew up obsessed with Rachael Ray, Giada, Emeril — pretending I had my own cooking show in our tiny kitchen. I loved creating experiences that made people feel something. But food wasn’t the first path I pursued. I went to school for psychology, driven by a deep curiosity about people — what shapes us, wounds us, and how we heal. That same year, I was diagnosed with bipolar disorder. It cracked my world wide open. Suddenly I was navigating emotional intensity, stigma, and survival. But it also became the root of something deeper: my devotion to healing. I wanted to understand everything — beyond what school could teach. I studied herbalism, homeopathy, somatic work, and trauma-informed care. I started asking: what do we need to feel safe in our bodies? Eventually, I found my way back to food — and let it lead me forward. I enrolled at Le Cordon Bleu in Boston, where I fell head over heels for the craft of cooking. The seasons. The rhythm. The precision. I worked at Café Sushi and developed a deep respect for Japanese culinary philosophy. But I also realized something: my nervous system couldn’t keep up with the industry pace. I needed rest. I needed softness. I needed a different way. I moved back to Panama and entered a season of experimentation. I started a cold-pressed juice company, catered retreats and weddings, made medicinal honeys. I threw spaghetti at the wall (sometimes literally). Some things stuck. But something was still missing. Then came the food blog — and with it, a taste of visibility. At first, it felt aligned. I was creating, connecting, expressing. But I quickly got pulled into the performance: the numbers, the likes, the trends. I lost myself in the chase. My intuition started whispering, this isn’t it. In 2019, I began working with an intuitive business coach. My psychic gifts burst open. I started channeling and offering energy readings. By 2020, I was doing readings full-time after losing my job in sales at HelloFresh. For a while, it was beautiful. Then, again — that familiar feeling: something’s still missing. I started working odd jobs. Supporting friends. And one day, back in the kitchen, it all clicked. This was the throughline. Sensation. Experience. Creation. But now I wasn’t just a chef. I was someone who understood trauma. The nervous system. The gut. The hormones. The soul. I was someone who could feed all parts of a person — the physical, emotional, and energetic. Now, I blend it all:
I’m a private chef, herbalist, and somatic intuitive, creating meals and experiences that support gut healing, hormone balance, and nervous system regulation — without sacrificing joy, flavor, or soul. I specialize in organic, seed oil-free, refined sugar-free, gluten-free, and dairy-free meals that are nourishing, beautiful, and deeply satisfying. Most of my weekly clients opt for 5–7 days of meals, which I prep in-home or deliver ready to enjoy. I also offer small event catering, retreats, and intimate gatherings (15 guests max). You get a chef, a coach, and a healer in one — here to help you reconnect to your body, your pleasure, and your plate. My Culinary Philosophy
Food is medicine—but it’s also memory, culture, and connection. As a holistic private chef and recipe developer, I believe the way we source, prepare, and serve food matters. I’m deeply committed to using food as a tool for healing—supporting gut health, hormone balance, and nervous system regulation, while also creating meals that feel abundant and satisfying. My approach is rooted in:
• Regenerative farming practices
• Organic, non-GMO ingredients
• Seed oil-free and refined sugar-free cooking
• Intentional sourcing from small-batch and local producers
• Respect for the land, the animals, and the people behind the food
I don’t just cook—I curate nourishment. I prioritize seasonal produce, high-quality proteins, and nutrient-dense ingredients. I build relationships with the farmers, fishmongers, herbalists, and artisans I source from because I care about where your food comes from—and the energy it carries. Whether you’re in a healing season or simply want food that aligns with your values, I create meals that support your body and soul. I’m here for the protein-forward eaters who are sick of eggs and chicken, the gluten-free folks who still want flavor and comfort, and the ones who are doing the deep work—detoxing, resetting, or finding their way back to themselves. My kitchen is where nourishment meets intuition. Every dish is crafted to support you, your journey, and the world we’re all connected to.
