Get to know me 

I grew up in the countryside, harvesting vegetables straight from the soil and eating fruit from the trees — an early foundation that shaped my relationship with food and quality ingredients. I learned to cook alongside my mother and grandmother in Poland, and in my early twenties I committed to a fully plant-based lifestyle. That decision defined my professional direction and established food as the center of my work.

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While studying humanities at the University of Warsaw, I chose to pursue entrepreneurship and founded one of Warsaw’s early vegan catering companies in 2015. Over six years, I built and operated a full-service catering business, serving thousands of guests at festivals, vegan weddings, corporate lunches, and private events. Along the way, I worked as a plant-based consultant, retreat chef, and workshop facilitator, sharing food as a way to inspire connection, vitality, and awareness.

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Guided by a desire for growth and new inspiration, I set out on a journey that began with a one-way ticket to Guatemala. Immersing myself in new cultures, flavors, and ways of living expanded both my perspective and my cooking. That path led me through Mexico and eventually to Costa Rica, where I’ve spent the past three years deepening my craft and drawing daily inspiration from nature, local ingredients, and the vibrant spirit of Central America.

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As a natural next step after mastering my culinary craft, I felt called to support people more directly on their path to health. This led me to earn a diploma as a Holistic Health Coach through the Institute for Integrative Nutrition in New York, expanding my work beyond the kitchen into a more comprehensive approach to wellbeing.

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Today, I bring a balance of craft and care to my work, specializing in plant-based cuisine for private clients, retreats, and events. My approach blends professional experience and thoughtful menu design with a deep connection to seasonal ingredients and cultural inspiration. Every dish is created with intention — combining reliability and refinement with food that nourishes, excites the senses, and supports a more conscious way of dining.