David Mailhot

Nomadic Retreat Chef

Plant-forward meals for retreats, workshops, and intentional gatherings worldwide

What I Cook

I cook hearty, plant-forward food designed for real kitchens — efficient, low-waste, and nourishing above all.

• Ängsbacka Festival Kitchen, Molkom, Sweden

"When are you coming back?" - Kitchen Manager Daniel

• Bodhi Greens Cafe, Dharamshala, India

"It was honestly amazing having you work with us at Bodhi Greens." - Chef Varun

• The Vegan School, Goa, India

"David is a highly creative and intuitive chef with a natural ability to think beyond conventional methods." - Chef Nisha

• Tantraya Retreat Center, Pisac, Peru

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Menus From Past Retreats

Travel shapes my cooking, pushing it toward bold flavors, whole ingredients, and deeply satisfying meals.

Peru Retreat Day #3: Breakfast

Hearty Oatmeal PorridgeScrambled Eggs & VeggiesRoasted Yuca Fries & GuacamoleGinger Raisin MuffinsCinnamon Apple CrispSeasonal Tropical Fruits

Peru Retreat Day #4: Dinner

Gluten-Free Pasta with:
Spinach Pesto
Tomato Marinara
Mushroom CreamRatatoullie VeggiesOven Roasted Sweet PotatoesTomato Avocado SaladGluten-Free Olive Bread

Peru Retreat Day #6: Dinner

Sweet & Spicy Stewed LentilsRosemary PotatoesRoasted Brussel SproutsStrawberry Spinach SaladBrown RiceGluten-Free Olive Bread

Contact Me

I’m inspired by kitchens that aren’t really kitchens at all—retreats, festivals, intentional communities, private dinners, pop-ups, and more. Spaces where food becomes part of a larger experience, and there’s room to create something meaningful, memorable, and alive.

Planning a Gathering? Let's Talk

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