The Remedy Chef was created from a belief that food can be both deeply nourishing and quietly restorative.

My work sits at the intersection of cooking, nutrition, and traditional food wisdom — where time, technique, and intention matter as much as ingredients. Rather than following trends, I focus on food that supports the body gently and consistently, through real nourishment.

Raised on the island of Palma de Mallorca, I grew up in a culturally rich environment shaped by my Mallorquin, Andaluz, and Swiss heritage.

I was largely raised by two neighbouring grandmothers, whose kitchens became places of care, rhythm, and connection. Through them, food became a quiet but powerful form of love something shared, prepared, and offered with intention rather than ceremony.

My upbringing was unconventional and closely tied to nature. I spent much of my early life outdoors, foraging coastal seaweeds, local herbs, and learning about indigenous mushroom varieties.

Cooking often happened outside, over open fire, following traditions passed down by my mother figures. These early experiences shaped how I understand food — as something alive, seasonal, and deeply connected to place.

I began working professionally in kitchens in my late teens, fully committed to the craft from the beginning. Although I briefly explored graphic design, the loss of my father to leukaemia became a turning point reconnecting me with both medicine and cooking, and clarifying the direction of my work.

After graduating from the London College of Naturopathic Medicine, my focus naturally shifted toward helping others support their energy, vitality, and wellbeing through thoughtful, nourishing food. Today, my work brings together classical cooking, nutritional understanding, and traditional food wisdom creating food that is not only sustaining, but restorative