Behind the Food
Hi, I’m Rachael.
I’m a chef from Wales with more than ten years of experience spanning artisan baking, Neapolitan pizza, handmade pasta, private dining, events and restaurant kitchens. Throughout my career I have been drawn to food that is rooted in craftsmanship, whether that’s a perfectly fermented dough, a simple bowl of pasta or a menu designed to bring people together.
My journey has taken me from running my own bakery business in the UK to teaching English and leading community cooking projects in Vietnam. Along the way I have worked as a Head Chef, Sous Chef, baker, pizza maker and business owner, experiences that have given me a broad understanding of both food and hospitality.
What I enjoy most, however, is the creative process: learning new skills, developing menus, sharing knowledge and creating food that people genuinely enjoy eating. Whether I’m making pizza, teaching a cooking workshop or exploring a new cuisine, that curiosity continues to drive everything I do.
Notes from the Pass 