Chef Laura Figueiras

After working in some restaurants, I understood that the type of cooking I want to do and to develop is a home cooking style, the same I do with my family.

The last restaurant I worked, was in Montpellier, in the south of France, a small project with a zero waste kitchen, where I had the chance to manage it. A space where I had the opportunity to learn a lot about Mediterranean food and to cook with a health and conscious approach, with local and seasonal products.

At the moment I'm working as a private Chef in Energy Retreats, where I cook vegan and healthy meals, with seasonal products from local farmers.

One of my goals is to put my methods and creativity in practice, having fun, but above all, keep learning.