GABRIEL FIGUEROA

Private Chef · Whole Food · Held Space

Food made with intention, for the table and the room around it.

Food
as experience.

Intentional dining · Transformative retreats · Meaningful gatherings

Explore experiences →

A different way to dine

I cook nourishing, whole-food menus shaped around your dietary needs, and I hold the space while I do it.

How it’s made matters just as much as what’s on the plate.

Curated culinary experiences

For the moments
that matter.

Three ways to gather →
Transformational retreats

Transformational retreats

Nourishing food that supports the work, for retreats, ceremony and medicine spaces.

In-home dining

In-home dining

Intimate dinners in your home, with whole-food menus shaped around you.

Events & celebrations

Events & celebrations

Private events and gatherings, across England and into Europe.

The philosophy

The beauty is
in the making.

I’ve cooked professionally for 8 years, classically trained in French technique at Escoffier in Boulder, Colorado. I’m a travelling chef: I cook wherever the road takes me and bring what I’ve learned to every kitchen.

My years cooking for transformational and medicine spaces taught me that how food is made matters as much as what’s on the plate. Food safety certified to Level 3 in both the UK and the US.

Learn more →

The visual journal

At the table.

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Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa
Food by Gabriel Figueroa

Your table awaits

Let’s make something
memorable.

Retreats, dinners at home and celebrations across England and beyond. Tell me about yours.

Enquire →

What I do

I cook nourishing, whole-food menus shaped around your dietary needs, and I hold the space while I do it. In-home dinners, private events, retreats, and ceremony and medicine spaces where the food needs to support the work.

Across England and Scotland, and into Europe.

Who I am

I’ve cooked professionally for 8 years, classically trained in French technique at Escoffier in Boulder, Colorado. I’m a travelling chef: I cook wherever the road takes me and bring what I’ve learned to every kitchen.

My years cooking for transformational and medicine spaces taught me that how food is made matters as much as what’s on the plate.

Food safety certified to Level 3 in both the UK and the US.

Let’s talk