Cooking for stillness — Es Patrons

The Grace Retreat wasn't a catering job. It was something quieter than that. The guests came to Es Patrons to slow down — to move their bodies, sit with themselves, and eat food that didn't ask anything of them. My job was to make sure the meals carried that same intention.

I dropped off breakfast the first two mornings. Simple things — things that don't need explaining, that you just reach for. The kind of food that says someone thought about you before you woke up. By the third morning I was there from morning to close, cooking over the fire at Es Patrons, building the main communal dinner from what the island had that week.

What I learned: a retreat menu is a support act, not the headline. The food should be nourishing enough to be felt, and invisible enough not to interrupt. Getting that balance right is harder than cooking for people who are there for the food.

The farewell breakfast on the last morning was the one I'll remember. Nobody was in a hurry. That's when you know you got it right.

"A chef and collaborator of the highest caliber, character, and reliability. Breakfast baskets of fresh-baked sourdough and Nordic spreads, al fresco dinners of beautifully plated fish — circular, sustainable, local. 10/10. It won't be the last time we create together."— Grace, mindfulness retreat

"Chris cooked for a group of our clients and they totally loved it — the food and the service. We repeated for a yoga retreat and the outcome was great as well. Thank you for your heartful energy and food."— Camila, Es Patrons