Wild food and living thinking — for people and organisations.
Chef, forager, and organisational development practitioner — working at the intersection of food, nature, and how people and organisations grow.
Thirty years cooking, teaching and facilitating across four continents. Founder of a multi-award-winning social enterprise, former lecturer in organisational behaviour, and lifelong student of how people learn and grow.
I've worked as a chef, educator, facilitator and organisational practitioner across four continents, helping groups learn, collaborate and grow in demanding real-world settings.
Through this I've come to see that food and forest have a remarkable way of sharpening attention — bringing people back into contact with what they've stopped noticing. This same quality of attention shapes my organisational work.
How do people and organisations grow and regenerate? What does it take to see clearly, think well, act with integrity — and still get food on the table — or meet those targets?
Different contexts. The same inquiry — now brought to life through distinctive developmental experiences in food, forest and fire.
"Not just a great chef... a deep human connector with a recipe for every situation. Great heart, deep mind and creative details."
Thomas Hann, Cooperative Expert — Hofgut LEO
Featured workshop
The Pit Roast
A two-day executive experience for senior leaders and teams. Food, forest, fire, and the kind of conversation that doesn't happen in a meeting room.
Writing — Field notes, recipes, and essays on food, nature, regenerative organisations and living thinking.
Workshops — Bespoke wild food experiences in the southern Black Forest — and beyond. Half-day and full-day for groups, built around your needs.
Also offering:
Private Chef — Intimate private dining and events — for those who know what they're looking for.