Vanessa Berger
I’m Vanessa, a plant-forward chef who cooks intuitively, with love and a strong attention to
detail. For me, food isn’t just nourishment - it’s a way to create moments of real
happiness and connection.
My path started in Rome, wandering through local markets and cooking with vegetables
I’d never worked with before. That’s where I first understood how much good ingredients
matter. I fell in love with trying local dishes, testing old recipes, and discovering how raw,
simple ingredients, real wholefoods - can be transformed into something surprising
through the right combinations, textures and techniques.
Today, I specialise in Mediterranean, plant-forward cooking, with a particular love for
brunch. I enjoy creating food that puts vegetables, grains, legumes, herbs and seasonal
ingredients at the centre, while staying open to different culinary traditions and ingredients.
My cooking can be fully vegan when desired, but plant-forward is the philosophy that best
describes my approach.
Alongside my savoury cooking, I’m also a bit of a pastry fairy - I love creating desserts
and cakes, with experience in vegan, glutenfree and raw baking.
My mission is simple: to cook wholesome, plant-forward food with care and attention to
detail - food that makes people feel good, both in their body and in their heart.
SPECIALITIES: PLANT-FORWARD, MEDITERRANEAN, BRUNCH, VEGAN, GF & RAW
PASTRY
