Alessandra’s culinary journey is driven by a deep passion for sustainability, local culture, and crafting food that nourishes both body and soul. Based in the stunning Tramuntana Mountains of Mallorca, she is dedicated to creating plant-based meals that celebrate the beauty of seasonal, organic ingredients.

As a co-founder of the Ora Collective Team, she designs holistic recipe content and leads engaging culinary classes, blending creativity with a commitment to wellness. Recently, she had the honor of being invited to co-create "The Soil We See," an immersive dining experience with legendary Maria Baños and Ida Johansson of Muses of Now, showcasing her dedication to innovative, experiential dining.

Her approach to food is rooted in a belief that what we eat should not only support our body but also bring us joy. While navigating her personal health challenges, she delved into plant-based cooking to learn and later share how vegetables can be both nourishing and delicious. She works closely with local farmers like Antoine et Caro de Beaupré of Huerto del Mar, who practice ethical and organic farming, ensuring that her dishes reflect the freshest, most sustainable ingredients.

With a background in fashion design, her eye for plating and colour adds a unique touch to every dish. She trained at Le Cordon Bleu Culinary Academy in Florence and gained invaluable experience in fine dining and Michelin-starred restaurants, from Florence to Spain, including working with Chef Andreu Genestra at his Michelin awarded "farm-to-fork" restaurants in, Mallorca.

During the 2020 lockdown, she expanded her expertise by completing a certification program with the Institute for Integrative Nutrition (IIN) after which she went on to collaborate with leading retreats like she she and La Luna Family.

Alessandra resides for the majority of the year in the picturesque mountain village of Valldemossa in Mallorca where you will find her working on restaurant pop-ups in revered island establishments Bar Bodega Biniaraix and Bar La Sang, developing recipes out of her kitchen and collaborating on retreats and dining experiences both on the island and around the world.

This winter she will be heading to Sri Lanka as resident chef and menu developer for hotel, restaurant and artist residency MOND.