Plant-based food experience

Teddy Mercedes is a private cook and menu advisor with a deep passion for plant-based cuisine and baked goods. Based between Copenhagen and Lisbon, Teddy aims to create a sense of community, nourish the soul, and bring joy through vibrant, nutritious food.

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Services

Retreat cook

Food is an essential part of any retreat, providing nourishment, balance, and a sense of community. As a Retreat Chef, I craft vibrant, plant-based meals that complement the retreat’s purpose—whether it's yoga, pilates, or wellness-focused.

My dishes are designed to energize, restore, and bring people together through mindful, wholesome eating.

Private cook

Bringing the joy of plant-based dining to your home or special event, I create personalized menus tailored to your preferences and dietary needs. Whether it’s an intimate dinner, a celebration, or weekly meal prep, I focus on fresh, seasonal ingredients to deliver flavorful, nourishing meals.

Consultant

For restaurants and cafés looking to offer vegan-friendly options, I offer expert guidance on developing delicious, well-balanced vegan dishes. From menu creation to staff training, I help integrate plant-based options, ensuring they appeal to both dedicated vegans and curious diners alike while matching the flavor profile of the rest of the menu.

Retreat Sample Menu

Dinner

Miso Beans and Leek with Smoked Tofu

Roasted Sweet Potato & Arugula Salad

Sautéed Kale with Garlic, Lemon and Chili

Mushroom & Tofu Gyozas interactive element

Brunch

Chai infused Poached Pear Porridge with Toasted Coconut

Buckwheat Pancakes with Cardamom-Orange Syrup

Homemade Sourdough with Scrambled Tofu and Avocado

Snacks

Homemade Protein Bars

Seedcrackers with Beetroot Hummus

About Me

I’ve found that too often, vegan food is treated as an afterthought, when in reality, it has endless potential to surprise, delight, and satisfy. My goal is to bring people together through food and have them experience plant-based food, making it just as rich, indulgent, and exciting as any other cuisine.

Though my background is in digital marketing, my passion has always been food. I’ve spent years developing my skills—whether through running vegan pop-up bakeries or cooking at community dinners (50+ people). These experiences have shaped my approach: food should feel both comforting yet surprising.

Now, as a personal chef, I want to join retreats and make the retreat experience full circle. As a consultant I help restaurants elevate their plant-based offerings in line with their current menu.

Let’s create food that brings people together, challenges expectations, and sets a new standard for plant-based dining.