My approach and background
An integrative philosophical and theoretical grounding and a nature-based approach to developmental practice.
Wild gastronomy - nature as guide in foraging, cooking.
My 'thing' that keeps my flywheels turning is creating fine food from foraged ingredients - 'wild gastronomy' if you like.
The magic is that getting to know your local terroir offers not only a treasure trove of amazing flavours, colours and textures. What comes with, is a deepening connection with nature, which fuels creativity, resilience and mindfulness.
My services range from offering these foods either as a private or guest chef, consulting and/or training how to cook and forage for 'wild gastronomy', to facilitating 'nature-immersion experiences' based around eating your land and the many ways in which it can connect us to our nature.
My career in food and hospitality has taken me through make or break developmental experiences and on an inter-cultural journey that has been absolutely key in enabling me to realise a transformation in my thinking, clarity and confidence. My food reflects this, and besides featuring seasonal, local and wild ingredients, I like to travel the world in my menus, and invite collaboration and explore different ways of seeing, doing and eating food.
My personal practice, since I was a small child, has been around getting to know the natural world, and in later years, to begin to communicate and participate with it - which involves a curious combination of the rational and the intuitive, and a letting go of attachment to our human-constructed lenses that we are necessarily born into adulthood with - or at least our attachment to the subconsciously-held underlying assumption that constructs are the best starting-point with which to come to sense of the world.
I am always thrilled to share my skills, provide unique experiences, and most of all to impart what I know and can do to people in group and/or vocational education settings.
Consulting & Coaching
Theoretical background - an integrative and holistic philosophical grounding and a meta-theoretical approach.
In the past 15 years I have thrived from diversifying my work into three key areas - regenerative food, consultancy and coaching.
A few notes on my approach which is grounded in organisational theories, the holistic philosophies of Jean Gebser and Rudolf Steiner, and a practice-path that is centred and immersed in nature. Underpinning all of my work, and my 'secret sauce', is the ongoing insight and inspiration gained from studying and applying the works of these and a number of other thinkers from the integral and metamodern worlds of inquiry.
In addition my masters', doctoral (candidate) study and teaching in organisational development (OD) has given me a wealth of tools - most of all, an ability to understand different ways of coming to truth and thus see into the underlying assumptions that drive why and how we act, as well as to be able to 'translate' across different paradigms and cultural perspectives.
My consultancy is non-directive - the role of OD is to inform, reflect, empower and facilitate, not to come in and direct. I have a particular interest in organisational integrity and developing regenerative organisational cultures.
My coaching is similarly aimed more at co-discovering and reflecting, rather than giving steps. Inspired by Steiner, the focus is always on the practical, but touching on the depths and heights of consciousness to find alignment with ourSelves. I do give practical tools and exercises, but the foundation is always you the person and our relationship.
A key insight that I take forward from my studies, in a field that is interested in what works in the world of people, organisations and how they are led, is that theories are like tools (often lenses onto our circumstances) - what is more important than the tool, is the user, and whether they choose the right tool / how well they use it.
Regenerative hospitality services
Passion for People, Nature, Food & Philosophy
I love to bring my passion for people, nature, food and philosophy to what I do in my work. I have built up a wide range of experiences and skills, and have found a way to bring them together into what I now do.
I coach, consult and craft bespoke workshops and experiences, often using food and nature as key facilitative aides, and have a passion for helping people find authentic (individual/shared) understanding of their situation. I also occasionally run pop up events and offer private chef services.
My food is known for globe-spanning ideas with local and seasonal inspiration, with a focus on developing fine flavours, offering authentic, real, slow food served up with both a natural and refined style of presentation.
I am currently working with clients in Germany setting up an apprenticeship program developing chefs to cook nature-inspired, truly local fine food for their conference centre.
From studying and teaching theory, to founding and managing a multi-award winning social enterprise I have learned that understanding our thinking and tempering our character leads to breakthroughs;
from teaching troubled teenagers to cooking in the African bush, I have have learned that understanding others from their own perspective is one of the most important 21st century life skills to develop,
and from the kitchen I have learned that focusing on motivation (I work hard for my own sense of self-worth, not obligation) and integrity (this is the strongest source of my confidence and resilience).
In business, although few generalised rules stand up to scrutiny, I can say that from both theory and experience, developing self-awareness is one of the most worthwhile endeavours any entrepreneur or organisation can invest in.
Dedicated to Making a Difference
Past experiences
I have travelled extensively and have enjoyed a rich and varied career spanning work at Sheffield Hallam University 9 years in the fields of Organisational Behaviour/HRM and Hospitality and becoming a PhD candidate. Previously I specialised in social enterprise and vocational education, overseas work & volunteering, and 28 years working internationally as a chef, with extended periods in Hong Kong and East Africa. Highlights include teaching cookery at Jamie Oliver’s Ministry of Food, subsequently also training the trainers. I have been fortunate to work in many independent fine food establishments such as the beloved Hathersage Social Club, founding the multi award-winning social enterprise Fusion Organic Cafe, as well as providing Organisation Development consultancy and facilitation in various organisations. I have also facilitated leadership workshops for local organisations as well as my ongoing services to the public with foraging and cookery workshops.
These days in my free time I love nothing more than foraging the hills by day, and conducting alchemical processes with ingredients by night, as well as engaging with philosophies and theories around how we as humans think, feel and behave - musings and conversations that fields rivers and forests and nature-inspired food, can really inspire and enliven!
"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 at Hofgut Leo regenerative coop.
"Super relaxed and highly professional with a lifetime of experience, not only in cooking but also team building and organisational development tutoring.
A honour to have you with us!
Cordula Frei: Coach, Kuratorin, Ecopsychologist Coach
Client feedback
"Melvin is a talented and ethical individual who brings a clarity and professionalism to his work that is rarely encountered. He views challenging experiences positively and is a successful entrepreneur. Melvin is also a talented chef and manager. I wish him every success with his new ventures."