Marina De Haro

I am Marina De Haro, a private chef for retreats, ceremonies and conscious gatherings. I cook to bring awareness and colour to the table, and to show that healthy food can be a source of joy.

As a creator in constant contact with the body and nature, I have always been curious about how the body works best. Training in Chinese medicine, raw food, macrobiotics and Ayurveda taught me that each body needs something different, and that those needs change over time. There is no single ideal diet.

Colour guides my cooking, and I want every meal to engage all five senses. On longer retreats, each day has its own colour; on shorter ones, I bring several colours together in a single dish, following the order of the chakras. I work with fresh, local and seasonal ingredients and draw on cuisines from around the world. I specialise in vegan, vegetarian and flexitarian food, including gluten-free and high-protein options.

I have cooked for Avalon since 2020, preparing meals designed to support the Ayahuasca diet. Before meals, I lead short food awareness talks on the properties and inspiration behind each dish.