Private Chef Bettina Knapp

Hi, I’m Bettina, plant-based chef based in Menorca.

I create colorful, nourishing vegan food for retreats, brunches, private events and group gatherings. My cooking is inspired by whole-food ingredients, seasonal produce and simple flavors that let the ingredients shine.

I have been following a vegan lifestyle for over 12 years and love creating meals that are both healthy and beautiful. In 2018, I completed my plant-based culinary training at the Matthew Kenney Culinary Academy in Barcelona.

Whether it’s a relaxed brunch, a retreat or a special celebration, my goal is to bring people together through fresh, vibrant food made with care. I speak German, English, and Spanish.

For me, cooking is...

For me, cooking is about bringing people together through colorful, nourishing meals.

I learned to cook at...

I learned to cook at a young age, inspired by extensive travels in Asia and the Middle East. Going vegan sparked even more creativity.

A cooking secret...

My secret in the kitchen is cooking with love, intention, and attention to every detail.

My menus

Asian Plant Fusion (100% vegan)

STARTER

All inclusive

Rice paper rolls with mango, herbs, tofu and peanut-lime dip

FIRST COURSE

All inclusive

Soba noodle salad with crunchy veggies, herbs and lime, ginger-sesame dressing

MAIN COURSE

All inclusive

Assorted maki rolls with avocado, cucumber, pickled vegetables, marinated tofu, mango, sesame, and nori, served with soy sauce, wasabi, pickled ginger

DESSERT

All inclusive

Matcha cashew cheesecake with almond date crust

Plant-Based Mediterranean Menu

STARTER

Choose 1 dish

Heirloom tomato salad with capers, red onion and basil vinaigrette

Watermelon, cucumber and mint salad with lime dressing

FIRST COURSE

Choose 1 dish

Eggplant caponata with olives and pine nuts

Chickpea hummus trio (classic, beetroot, roasted pepper) with warm pita