Chef Otilia

I’m a private chef farmer and certified health coach specialising in refined produce-led cuisine for discerning clients who value both exceptional food and thoughtful hospitality. With experience spanning luxury private dining wellness-focused meal preparation intimate gatherings and large-scale corporate events I create bespoke culinary experiences that feel elegant nourishing and deeply personal. My approach to food is rooted in seasonality sustainability and a profound respect for ingredients. I hold a BSc in Agriculture from the Royal Agricultural University where I developed a deeper understanding of soil health regenerative farming and the connection between quality produce and wellbeing. That foundation continues to shape every menu I create. Professionally trained in acclaimed kitchens including Spring Restaurant and Heckfield Place under Skye Gyngell I bring fine-dining precision together with warmth intuition and soulful cooking. My personal journey overcoming autoimmune illness also led me to qualify through the Institute for Integrative Nutrition allowing me to thoughtfully support clients with individual health and dietary needs without ever compromising on flavour or beauty. Whether preparing an intimate dinner a restorative retreat menu or seamless in-home dining for high-profile households I bring calm professionalism discretion and genuine care to every table. For me food is more than nourishment it’s connection comfort and an experience to be remembered.