Jess is Rest & Restore’s Head Chef who considers retreat nourishment as a fundamental way for guests to feel grounded and held on their retreat journey.

Jess came from a corporate background and often experienced fatigue and burnout. This led her toward investigating “health and wellness” as a way to reclaim, restore and reinvest in herself. Combining nourishing food choices with regular movement became necessary stepping stones to uncovering disciple, freedom and personal growth.

This transformation prompted the beginning of her home fermentation journey and the creation of Fermented Mumma as a way to connect people back to food in engaging, fun and healthy ways. When her son Oliver was born, Jess had a strong desire to provide a better life for her family through her passion for food. For the last 7 years, Jess has run workshops in:

• Fermentation

• Cooking;

• Food Foraging;

While offering a new path which continues to enrich in her life. This led to her returning to her home in the beautiful Dandenong ranges where community, nature and inspira-tion flourish. Jess spends many hours exploring the forests in her community and connecting to the fungi and continues to share this through her wild and foraged food workshops and photography.

Jess is passionate about food, nature and a feels a deep sense of compassion for others. She brings a strong message of “You can do it too!”, encouraging guests to engage in new ways of connecting to food and prep. She caters to all types of learning and thrives in diverse learning groups.

Jess’s Rest & Restore practices

• Nature - a strong co-regulating factor. Nature brought her into connection with her food passions and spending time in nature keeps her sustained and inspired.

• Connection - a key component to link our bodies, minds, hearts and souls. Forming a connection with our food creates a ripple effect and supports us to find a deep reverence for ourselves, our communities and the world.