Hi, TESSA HERE

Bringing my background in Finance and passion for Food together by consulting food & agri businesses on their strategic challenges and hosting conscious dining concepts.

After working in Finance for some time, I decided to change course. By following my passion, I ended up at the Ballymaloe Cookery School, in Ireland. At the organic farm, I did not only honed my culinary skills but got captivated by the pure produce around. More than ever I felt triggered and decided to commit to a sustainable food transition. Returning home made me realize combining my background in finance and passion for food was the path to pursue. That’s how Finance & Food was born. I strive to inspire and mobilize people for better and more conscious food consumption.

Food

Following my graduation from the renowned Ballymaloe Cookery School, I embarked on a journey to gain valuable professional experience. I refined my culinary skills through stages at London restaurants like St. John, Fallow, and Kricket. Currently, I proudly hold a (part-time) position as Chef de Partie at Foer Amsterdam.

Something to celebrate - a business success, a family gathering, or a wedding? I offer a unique and mouthwatering conscious dining experience. The chef's menu is crafted with seasonal, organic, and locally sourced produce. Allow me to share the fascinating stories behind the dishes and ingredients, creating a dining experience that's not only delicious but also creates a new awareness. My aim is to inspire you to make better food choices in your everyday life.

Get a taste of real value

Want to see more food inspiration?

FINANCE

Are you an entrepreneur facing a challenge and in need of fresh insights? I blend passion and expertise by helping agri- & food businesses with their strategic challenges.

With a background in venture Capital and a Master’s degree in International Management / Finance (CEMS - Bocconi & UCD). A swift but thorough analysis of business models, growth strategies, teams, and market trends is my sweet spot.

In 2023, I deepened my understanding of the food transition by completing the Slow Food Youth Network Academy. Alongside 25 other ambitious individuals, we explored the Dutch food system, gaining vital insights into the necessary changes for a sustainable future.

The culmination of my experiences has led to valuable partnerships in projects like:

Let’s get to the root of it

Net Positive Network
Bringing together influential leaders in food to address transition challenges that demand collaboration.

Low Food Labs 
Researching the potential of grass as a local protein rich alternative for soy.

Restaurant Foer Amsterdam 
Assisting the chef and owner on strategic matters like team, marketing & investment.

Would love to grab a coffee and hear more about your challenge!