About

With over two decades of experience spanning corporate roles, food and beverage, culinary education, program design, Celia is known for bringing an innovative approach that’s practical and impactful.

She is a respected Advisor, Trainer and Speaker in sustainable food and wellness. Her expertise has made her a sought-after collaborator with top-tier brands in hospitality, international schools, embassies, and wellness companies.

Celia is known for her magnetic delivery, with over 300 workshops and trainings, lively and engaging talks across 30+ locations internationally.

As a trailblazer, Celia seeks ways to continuously improve and often creates her own path, rather than following trends. She took on an iconic role as Director of Eat With Six Senses, a unique position created for her to launch an initiative to bridge sustainability and wellness for a hotel brand. A pioneering force for positive changes in food and beverage standards for the brand, voted Best Hotel by Travel & Leisure, 2017-2019, Celia’s legacy includes producing EAT Academy, an innovative online educational programme for Sustainable Food & Immune Health.

Empowering thousands of hospitality professionals to adopt sustainable practices at work, and in their personal lives - Celia kicked off the one-of-a-kind training platform with a rock video, filmed in the back streets of Bangkok!

In 2014, Celia was part of the opening team for Matthew Kenney Culinary Academy in Thailand, the first classical plant-based culinary school in Asia, launching the "Cooked, an Introduction to Plant-Based Cuisine" course where she integrated food waste management into the curriculum - not a common practice in culinary education at the time.

As a Food Activist and Guest Lecturer at the Food School in Bangkok, Celia recently launched a course on The Future of Food:“Why Sustainability is No Longer Enough: How Regeneration Will Restore our Food System.” The progressive course is designed with Celia’s thought-provoking style of teaching to explore the vital role chefs play in preserving biodiversity and how to foster a food system that benefits both current and future generations, with real world case studies.

In her role as Culinary Director of Salvage Supperclub, Celia expanded a unique food waste initiative, created by designer Josh Treuhaft in New York City, to Canada, Thailand, and Japan. Their farm-to-table communal dining experiences sparked crucial conversations around food insecurity and waste, advocating support for farmers and gained media attention from outlets such as The Wall Street Journal, National Geographic, Huffington Post, Business Insider, Forbes, Civil Eats, NPR and more.

Celia’s Background

  • Natural Gourmet Institute, Chef Program (NYC, USA)

  • Institute of Holistic Nutrition (Vancouver, Canada)

  • WorldChefs Academy’s Sustainability Education for Culinary Professionals

  • Participated in Sandor Katz’ Fermentation Residency (Tennessee, USA)

  • Advanced Herbal Medicine, Institute of Holistic Nutrition (Vancouver, Canada)

Curious to learn more?

Stop by the Journal

A compilation of all things sustainable food + travel + culture, my reflections and discoveries along the healing journey, and stories of awesome people I’ve encountered that inspire me, daily.