I’m Marina, a self-taught plant-based chef with experience as

Executive Chef in restaurants, on vegan cruises, and consultant

for hotels and private projects across Europe.
 

Over the years, I’ve published 100+ food columns, led and trained culinary teams, and created menus that balance creativity with profitability.

 

I know first-hand how demanding it is to run a kitchen that delivers flavor, consistency, and sustainability — and that’s exactly where I come in.