The Brazilian Rainforest as Inspiration
Kitchen Botanica is my love letter to the Amazonia Forest. The Brazilian Rainforest’s conservation and survival are the true inspiration behind my whole-food, plant-based journey. Strongly aligned with food inclusion, health and wellbeing, that’s what sparked my interest towards plant flavours, and a way of cooking that’s a bit more gentle on our planet, our bodies, and our souls.
The Chef: Meet Giovanna
Hi, I’m Giovanna. I love to cook food that is vibrant, healthy and satisfying. I take inspiration from my Brazilian roots, my Italian, Portuguese and Spanish heritage, the countries I have lived, the places I have visited, and the people who have shaped my life. I think of food as a little everyday celebration; a powerful gift to bring people together, to feed our souls, and boost our lives.
I hold a Diplôme de Gastronomie Végétale from Le Cordon Bleu Paris, graduating top of my class, and am an alumna of the Retreat Chef Academy at Bettina’s Kitchen. This background is a mix of rigorous practice and intuition, world-class culinary training with a deep, specialised understanding of how to nourish people in holistic retreat environments, small gatherings, and shared tables alike.
Plant-based food is awesome - and
it’s something everyone can enjoy!
It’s Bespoke, Inclusive and diverse
Plant-based food is awesome - and it’s something everyone can enjoy!
Even if it’s just for a couple of meals, a day, or a little longer, let a great plant-centric menu surprise you. I design bespoke, well-balanced menus that are fresh, diverse and elegantly colourful. I collaborate closely with event organisers and private hosts to create beautiful, memorable experiences.
Whether catering for a retreat, a shared table, a wellness day or an intimate gathering, I create food designed to make people happy.
30 plants a day: a note on diversity
When creating bespoke menus, I always aim to include a wide diversity of plants within a 24-hour window. In my experience, while many people are already comfortable reaching 30 plants a day, I have also learnt that this can be a new and interesting experience for many guests.