My Buddhist upbringing on a farm in Switzerland instilled a deep respect for the five elements and the restorative intelligence of nature. Invited by Eu Yan Sang International, one of Asia’s most respected Traditional Chinese Medicine institutions, I trained in Singapore and helped launch the world’s first TCM-fusion French restaurant. This rare background places me among a small group of chefs and wellness professionals worldwide who can translate traditional medicinal knowledge into refined, individualised culinary strategy.
Today, traditional medicine is increasingly examined through modern laboratory research and clinical study. My aim is to incorporate and share this knowledge through precise, personalised cuisine for clients navigating health goals, recovery, and unexpected life changes. My engagement is discreet, disciplined, and highly tailored – designed for those seeking a thoughtful, expert-led approach to wellness.
Keynote-style talks on the principles of medicinal eating, TCM-informed nutrition, and the science behind cooking with traditional medicine, self-study reference standing alone in its field.
One to multi-day immersive experiences combining medicinal cooking, cancer self-care education, sound bath, light therapy, yoga, and meditation; all evidence-aligned modalities that support healing and recovery.
Classes, courses, and certified programs for culinary schools, private groups, and individuals navigating serious health challenges. Gift certificates available for families seeking professional nutritional guidance.
Television appearances, cooking shows, podcast features, magazine articles, and book tour events centered on medicinal nutrition and TCM-informed culinary science.