We deliver strategic wellness chef consulting for hotels, retreats, and hospitality brands looking to create meaningful, health-driven dining experiences. Our Culinary Partnership Program blends plant-based nutrition, sustainable kitchen systems, and chef development to help bring visionary food concepts to life.
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Wellness Chef Consulting for Hospitality Brands
With more than 25 years of international experience in Michelin-starred restaurants, wellness resorts, and retreat kitchens, Jamie Raftery brings a rare blend of culinary precision, wellness philosophy, and team-building expertise to each project.
Our consulting isn’t just about designing menus—it’s about transforming the way hospitality teams approach food. Whether launching a new wellness concept or evolving an existing offering, we guide clients through a process that’s creative, structured, and results-focused.
Our Consulting Approach Combines:
- Global culinary insight with modern wellness philosophies.
- Plant-based nutrition and functional performance strategies.
- Refined dining experiences – with attention to flavor, balance, and visual presentation.
- Scalable kitchen systems and team training that continue to deliver long after our engagement.
As a result, our clients have launched award-winning wellness menus, empowered their teams with new skills, and redefined guest dining experiences in line with their brand values.
Our Culinary Philosophy
We believe food should nourish the body, support the mind, and respect the planet.
Rooted in plant-based nutrition, Ayurveda, and mindful eating, our philosophy centers on using seasonal, whole ingredients and sustainable practices. We design food experiences that restore balance, enhance wellbeing, and help people connect more deeply to what’s on their plate - and where it comes from.
What’s Included in Our Wellness Chef Consulting Services
Every project is tailored to your specific goals, team dynamics, and guest experience. Core consulting services include:
- Concept development: Turning ideas into clear, deliverable culinary strategies
- Signature menus and SOPs: Designed for nutritional integrity and operational flow
- Professional chef training: Practical on-site or remote coaching for your kitchen team
- Retreat kitchen setup: Systems that support service, scale, and consistency
- Wellness menu creation: Detox, plant-based, Ayurvedic, macrobiotic, and performance-oriented menus
- Cooking class training: Empower your team to deliver engaging guest experiences
- Custom chef course development: Bespoke wellness training programs for chefs
- Sustainability and sourcing strategy: Local, seasonal, low-waste solutions tailored to your region
Who This Is For
We work with hospitality brands that are evolving their food offerings to support wellness, sustainability, and a more intentional guest experience.
This service is ideal for:
- Boutique hotels and eco-resorts.
- Wellness retreat centers.
- Spa resorts and integrative health clubs.
- Culinary schools and chef training institutes.
- Sports recovery and performance-based resorts.
- Professional sports teams.
- Restaurants progressing toward plant-based or health-focused cuisine.
Our wellness chef consulting process is both strategic and hands-on. From the Culinary Partnership Program to On-Site Consulting, we ensure your team is supported through every phase.
Working with athletes or high-performance clients?
We also offer specialized Performance Chef Menu Development → services tailored to sports resorts and recovery-focused hospitality teams.
Past & Current Collaborations
We’ve consulted and cooked for wellness destinations around the world, helping them design and deliver food experiences that are both nourishing and memorable.
Projects have included concept development, retreat chef residencies, kitchen training programs, and wellness menu design.
Our collaborators include:
- Thanyapura Sports Resort: Phuket, Thailand
- Maraleina Sports Resort: Koh Samui, Thailand
- Iniala Beach House: Phuket, Thailand
- Gaeavilla Organic Resort: Hualien, Taiwan
- Anantara Kihavah: Maldives
- Leiths Cookery School, London, UK
- Viluz Retreats: Marbella, Spain
- The Sanctuary: Marbella, Spain
- The Boutique Chalet Company: Morzine, France
- Vernicos Yachts: Greece
- SANGHA Retreat: Suzhou, China
What Clients Say
The impact of our work is best expressed by the people we've partnered with: chefs, directors, and hospitality teams who’ve experienced the transformation firsthand.
Culinary Leaders & Educators
"I did a great session with Jamie at The Imperial College, London with my exec chef Richard, on various fermenting techniques and the use of healthy, nutritional ingredients. Jamie has a great depth of knowledge on healthy foods that are essential in today’s allergy-aware world."
Tom Aikens, Chef Patron, Restaurant Muse, London
"Jamie has been a regular guest chef teacher for two years at Leith’s on our dedicated Nutrition in Practice course and his own raw food and fermentation workshops. Students are highly receptive to his teaching style, knowledge, and enthusiasm. We always admire his professional and passionate approach."
Camila Schneideman, Leith's School of Food and Wine, London
Wellness Hospitality Partners
"Jamie’s knowledge, creativity, and calm kitchen leadership transformed our culinary program."
Francesca Lovell, Founder, The Sanctuary Retreat, Spain
"Jamie guided our team at Maraleina to introduce plant-based performance nutrition that athletes and guests love. His training brought new energy into our kitchen."
Executive Chef Team, Maraleina Sports Resort, Thailand
Retreat Guests & Participants (via Trustpilot)
“Jamie’s workshops are informative, inspiring, and full of practical tips. You leave feeling empowered to cook with more intention.”
“The depth of knowledge and calm, grounded energy Jamie brings to everything - from recipes to philosophyis , truly refreshing.”
“I’ve been following Jamie’s work for years, his approach to wellness and food is the real deal. No fluff, just deep, experiential knowledge.”
Read More Reviews on Trustpilot
Investment & Booking
We take on a limited number of projects each year to ensure every engagement receives the focus, care, and depth it deserves.
Step 1: The Culinary Partnership Program
All on-site consulting begins with a three-month Culinary Partnership Program - a strategic retainer that builds the creative and operational foundation before On-Site Consulting takes place.
This phase is where we define your vision, develop key systems, and prepare your team for effective implementation.
Program Includes:
- Remote consulting sessions.
- Concept, menu, recipe, and SOP development.
- Strategic planning and workflow design.
- Access to our wellness recipe library.
- Priority scheduling for on-site work.
$1,200/month | 3-month minimum
This phase is required for all on-site consulting projects and can also be booked as a standalone remote collaboration.
Step 2: On-Site Consulting
Following the retainer phase, we deliver hands-on, in-person training and execution with your kitchen team.
- Bookings recommended 3+ months in advance.
- From $3,000 per week.
- Travel and full board accommodation to be provided.
Apply to Work Together
If you’re seeking expert guidance, plant-based culinary leadership, and a tailored approach to wellness-aligned food service, our wellness chef consulting services are built to support you.
We take on a select number of clients each year. To apply, please complete the short form below. It helps us understand your goals, timeline, and team so we can recommend the best next step.
We’ll review your submission and respond within a few days to arrange a discovery call.
FAQ's
We create fully customized plant-based menus tailored to your concept, guest needs, and wellness goals. Each menu is nutritionally engineered which includes allergen info, macronutrient breakdowns, and carbon emissions ratings when required.
Common themes we work with include:
Wellness Retreat Dining: Detox, gut health, anti-inflammatory, energy-focused
Cultural & Fusion Menus: Thai, Mediterranean, Indian, Middle Eastern.
Therapeutic Nutrition: Diabetic-friendly, low-GI, skin health, brain health
Lifestyle Approaches: Ayurvedic, macrobiotic, raw food, fermentation-based
Institutional Support: Menus for schools, hospitals, performance centers
Children’s & Family Health Menus: Balanced, allergen-aware, appealing to younger guests
We collaborate with wellness-focused hotels, resorts, retreats, restaurants, cookery schools, sports centers, and healthcare institutions. Whether you’re launching a new concept or refining an existing one, we tailor our approach to your vision and team.
Yes. All of our culinary development is rooted in whole food, plant-based cuisine. We do not work with animal products in our wellness consulting or menu development. Our work supports a variety of plant-based dietary approaches, including Ayurvedic, macrobiotic, gut health, performance-focused, and therapeutic nutrition tailored to your guests' needs.
This is a three-month strategic retainer designed to prepare your kitchen, concept, and team for success before on-site work begins. It ensures your goals are clearly defined, systems are aligned, and the creative direction is cohesive so that implementation runs smoothly and effectively.
Yes. The Culinary Partnership Program can be booked as a standalone remote engagement. Many clients have used this to build or refine their wellness menu strategy, improve kitchen systems, or get support with team development and sustainability practices.
On-site chef training is one of the most impactful parts of our process. We cover:
Daily kitchen workflow planning.
Ordering systems, fridge, and stock control.
Allergy awareness and basic nutrition principles.
Team communication and morale.
Live recipe demos with tasting, Q&A, and feedback.
Kitchen organization and service rhythm.
Handling guest dietary requests with confidence.
A motivated, confident team directly improves the guest experience because happy teams create happy guests.
Improve guest satisfaction and brand reputation.
Upskill and energize your kitchen team.
Launch new concepts or strengthen existing ones.
Reduce food waste and implement sustainability practices.
Manage food costs and streamline kitchen operations.
Meet the growing demand for plant-based and wellness-focused cuisine.
Build long-term systems that support both business and team wellbeing.
Yes. We develop fully engineered menus with recipes, sample visuals, nutrition data, allergen details, and carbon impact ratings (where applicable). Whether you’re serving a retreat, wellness café, private dining, or institutional kitchen, we ensure your menus are practical, engaging, and aligned with your brand.
We support a wide range of plant-based culinary directions: Ayurvedic, macrobiotic, gut health, detox, sports nutrition, diabetic-friendly, children’s menus, weight management, and more. Culturally, we’ve developed menus influenced by Thai, Mediterranean, Japanese, Middle Eastern, and Indian cuisines.
Yes. We help teams reduce waste, improve procurement strategies, and align their food service with sustainable goals. We also partner with trusted organizations like My Emissions, Nutritics, and LightBlue Consulting to provide measurable impact.
Simply complete the Culinary Partnership Application Form. We’ll review your submission and reach out to arrange a discovery call if we feel aligned. From there, we’ll guide you through the next steps of either remote consulting or preparing for on-site collaboration.
We’ll review your submission and respond within a few days to arrange a discovery call.
