Hello! My name is Liz and my passion for creating nourishing and delicious cuisine consciously and sustainably has led me to create Pachamama Culinary.

I grew up in a small town outside of Boston called Reading, MA and began working in a restaurant at a young age before I decided to go Culinary School at Johnson and Wales University in Providence RI. Most of my early twenties were spent working behind the hot lines in restaurants starting in Providence and Boston all the way to Southern FL and Austin, TX. When I was in my mid twenties, I took my first solo trip to Spain to learn Spanish and work internationally, it opened my eyes to a new way of life and I wanted to keep traveling but it was hard with a restaurant schedule and salary. After returning back to Boston from Spain, I was hired as the Chef de Cuisine to the open Brisas Tapas Bar on the coast of Cohasset, MA where I started to bring my culinary visions to life. I loved the restaurant life, but wanted to try something new so I took the opportunity to work in the city spending the next few years in downtown Boston working for one of the top Catering companies to assist in cultivating a wide range of culinary experiences for high end clients.

Eventually, the travel bug kicked in again and I packed my bags and ran away with the circus when I got a gig working backstage for Cirque du Soleil as their Chef and Catering Manager for their North American tours. That position ended up leading to years on the road including working as Chef for popular rock bands and high profile musicians at music festivals.

Traveling and working in almost all 50 states and most of Canada while taking trips on my time off, I had transformed my passion for traveling from a dream to a lifestyle. Five years later, I realized I was burnt out from backstage catering and I began to feel like I had a deeper purpose in my life I needed to fulfill. I had been traveling more and started attending Yoga retreats abroad on my time off where I finally was beginning to feel that connection I was missing in my career. It led me to go to Bali in 2018 to get my Yoga YTT certification and continue on to travel through parts of Asia and Europe. I now had ignited a deeper interest in learning more about cultivating a conscious and meaningful lifestyle. This also created a desire to have a stronger connection to nature and made me realize the importance of protecting our planet and living sustainably.

As my passion grew for creating more nourishing and conscious cuisine I continued to travel and ended up cooking on permaculture farms, private yachts and yoga  and wellness retreats, including working for the award winning yoga retreat center, Sansara Surf and Yoga in Panama for their 2018 -2019 retreat season as their Head Chef.

While I continue my journey, my goal is to share my knowledge and resources through this outlet. I currently work on a freelance basis and I am focused on creating consciously crafted culinary experiences for retreats and beyond. Please see my offerings page to learn more about the services I can provide or contact me if you would like to discuss further collaboration opportunities together.