I work in kitchens — professional, private, and somewhere in-between. As a chef and nutritional therapist, I design meals, menus, and operational systems that are rooted in the realities of the kitchen: taste, efficiency, beauty, and constraint.
Over the past 15 years, I’ve cooked at sea, in private homes, on quiet estates, and at noisy creative camps. I’ve fed families, artists, guests, and strangers. I’ve built food programs from scratch, led teams through the intensity of service, and designed kitchen systems that outlast my presence.
My work moves between practice and consulting — cooking, writing, and shaping how kitchens function, from daily meals to large-scale operations. Whether for a household, a camp, a retreat, or a one-off gathering, I help people make kitchens that work — and work well.
About Rebecca Emma
I am a classically trained chef and registered nutritional therapist, working between private homes, retreats, and professional kitchens. I design meals, menus, and operational systems rooted in both hospitality and practicality. My work sits between practice and consulting — sometimes cooking, sometimes shaping how kitchens work behind the scenes.
