Jack is a chef, sommelier, and culinary consultant at Numinous Ways, focused on creating nourishing, sustainable food experiences.
With a background in biology and extensive travels through Italy, California, Japan, and South East Asia, he develops cuisine that weaves together tradition, health, and innovation.
At Numinous Ways, he applies his knowledge of fermentation and natural food processes to support retreats and private events, aligning each menu with a wider vision of healing and connection.
“Food has always been a doorway into the richness of life for me. My early training in biology taught me to value the intelligence of natural systems. Living in Italy, California, Japan, and South East Asia introduced me to fermentation traditions that preserve, transform, and elevate food—unlocking deeper nutrition and flavour while passing cultural wisdom from one generation to the next.
These experiences shaped my philosophy: good food is not only delicious, but alive, health-giving, and sustainable. Working with fermentation feels like collaborating with unseen allies, supporting transformation in both the visible and invisible worlds.
Today, through private work, events, and my upcoming restaurant, I hope to create spaces where food nourishes the body and reconnects us with the living cycles of the Earth.”
Jack is a chef and sommelier with a background in biology, specialising in sustainable and fermentation-based cuisine. He has travelled extensively, studying traditional foodways that emphasise health, resilience, and natural processes.
At Numinous Ways, Jack supports retreats and private events by offering meals that nourish participants and deepen their connection with nature. He is currently preparing to open his own restaurant, where he will continue exploring the intersections of food, culture, sustainability, and well-being.