Get in touch
Two ways to reach me, and neither of them costs anything. Fill in the form below and tell me what you are planning, or pick a time and we will talk it through properly.
Start a conversation
Tell me what you are planning and I will come back with a menu and a price for your job specifically. Nothing is charged here.
Would rather pick a time? Request a date and we can talk it through.
Common questions
Why are there no prices on the site?
Because an honest price depends on the number of guests, the menu and where I am cooking. Tell me those three things and you will get a real number, not a range you cannot plan around.
What kind of food do you cook?
Mexican first — that is what I grew up cooking. I also trained in Spain and Italy, so classic Spanish and Italian are just as comfortable. Most menus end up a blend.
Do you really only use organic ingredients?
Yes. Organic, cooked from scratch, and no processed food. I bake sourdough rather than buying bread in.
Can you cook around allergies and dietary needs?
Yes, and it is easier when the whole menu is made from scratch. Tell me what is needed when we plan the menu.
Do you consult for restaurants?
Yes. Menu development, restaurant openings, day-to-day culinary operations, food & beverage — one-off advice or an ongoing arrangement. It all falls under Consulting.
Do you teach?
Yes. I teach children to make healthy meals and snacks, and I help kitchens build organic, from-scratch programmes. That falls under Consulting.