A bit about me
My name is L-J, and I am a Chef and Restaurant Consultant. I have extensive experience in the food industry, specifically in South Goa, India. Over the past 20 years, I have worked in various roles: as a restaurant owner, consultant, and caterer for events and retreats, and I have an in-depth knowledge of local produce and suppliers. I love good food and am passionate about sharing this love with others.
I continue to explore and cook many cuisines, mainly Middle Eastern & Mediterranean food, as well as Indian and other Asian cuisines. At the heart of my ethos around food is that it should be for sharing, where the focus is not just on the taste and presentation of the dishes but also on the experience of sharing it with others, bringing people together to create connection and community through delicious meals at a communal table.
For me, cooking is more than just a job; it allows me to express myself creatively and connect with others on a deeper level. The positive energy and love I put into my cooking is felt by the people who eat it, which makes it so special.
A Bit About Me
My name is L-J, and I am a Chef and Restaurant Consultant. I have extensive experience in the food industry, specifically in South Goa, India. Over the past 20 years, I have worked in various roles: as a restaurant owner, consultant, and caterer for events and retreats, and I have an in-depth knowledge of local produce and suppliers. I love good food and am passionate about sharing this love with others.
I continue to explore and cook many cuisines, mainly Middle Eastern & Mediterranean food, as well as Indian and other Asian cuisines. At the heart of my ethos around food is that it should be for sharing, where the focus is not just on the taste and presentation of the dishes but also on the experience of sharing it with others, bringing people together to create connection and community through delicious meals at a communal table.
For me, cooking is more than just a job; it allows me to express myself creatively and connect with others on a deeper level. The positive energy and love I put into my cooking is felt by the people who eat it, which makes it so special.
Retreat Chef
As a retreat chef, I focus on creating healthy and delicious meals that will contribute to the guests’ overall well-being. Bespoke menus will be designed according to the retreat organisers’ requirements and to fit the retreat schedule.
My food is served mainly in family-style sharing platters and is abundant, creative and includes global cuisine. Most retreats request mainly plant-based menus, but I can also include limited amounts of dairy, fish & meat if required. I use fresh local ingredients and consider any dietary restrictions such as gluten-free, sugar-free and nut-free or guests’ preferences.
Mealtimes are an important time of the day for retreat groups, and I strive to create an atmosphere that makes guests feel relaxed, well looked after and at home.
Brunch sample Menu
Turmeric, ginger & lime wellness shot
Granola – whole oats, coconut, almond butter, dried cranberries, sesame, sunflower & flax seeds
Seasonal tropical fruits
Coconut/Almond/Dairy milk
Honey or Agave
Charred broccoli with tahini & lime dressing, toasted sunflower seeds & za’atar on gluten-free seedy bread
Juice: Fresh watermelon & mint
Hot drinks: Masala chai (almond milk), selection of Twinings teas & herbals & Fresh South Indian filter coffee with Coconut/Almond/Dairy milk
As you can see, this is a gluten-free brunch with non-dairy options. I like to offer two courses for brunch, usually a cold and then a hot option. Products such as granola and nut butter are homemade. All juices are made freshly just before service.
Snack sample Menu
Smoothie – Pineapple, spinach, basil, lime, moringa, wheatgrass, flax & coconut milk
Pea, tahini & za’atar dip
Homemade flax and chia seed crackers & veg sticks
Snacks can vary according to your preference. Some people prefer a smoothie every day which will have added super boosters and a snack such as a dip and crackers/veggies or others prefer a pot of masala chai and a light bite such as an energy ball. Or a mixture of the two. We can discuss!
Dinner sample Menu
Mexican inspired
Edamame, sesame, garlic, chilli flakes, salt
Jackfruit, red & yellow capsicum fajitas
Refried black beans
Guacamole
Kalamata & green olive salsa
Lime & sesame seed slaw
Charred fresh sweetcorn with lime crema & hot sauce
Rocket leafy salad, toasted seeds, wholegrain mustard vinaigrette
Iceberg lettuce & red cabbage leaf ‘tortillas’
Home-made mango, lime & chilli sorbet
Fresh herb infused water
For the evening meal, I like to try and keep out heavy carbs, so for example here, instead of corn tortillas I’ve offered lettuce and cabbage leaves. This is a fully vegan, gluten-free meal. I will do a small starter as guests often arrive at slightly staggered times and can be really hungry!
I have lots of different global menu options to keep things varied and always flavourful! Dessert is optional, some retreats have the odd dessert, some like something every evening.
Retreat Chef
As a retreat chef, I focus on creating healthy and delicious meals that will contribute to the guests’ overall well-being. Bespoke menus will be designed according to the retreat organisers’ requirements and to fit the retreat schedule.
My food is served mainly in family-style sharing platters and is abundant, creative and includes global cuisine. Most retreats request mainly plant-based menus, but I can also include limited amounts of dairy, fish & meat if required. I use fresh local ingredients and consider any dietary restrictions such as gluten-free, sugar-free, nut-free, or guests’ preferences.
Mealtimes are an important time of the day for retreat groups, and I strive to create an atmosphere that makes guests feel relaxed, well looked after and at home.
Brunch sample Menu
Turmeric, ginger & lime wellness shot
Granola – whole oats, coconut, almond butter, dried cranberries, sesame, sunflower & flax seeds
Seasonal tropical fruits
Coconut/Almond/Dairy milk
Honey or Agave
Charred broccoli with tahini & lime dressing, toasted sunflower seeds & za’atar on gluten-free seedy bread
Juice: Fresh watermelon & mint
Hot drinks: Masala chai (almond milk), selection of Twinings teas & herbals & Fresh South Indian filter coffee with Coconut/Almond/Dairy milk
As you can see, this is a gluten-free brunch with non-dairy options. I like to offer two courses for brunch, usually a cold and then a hot option. Products such as granola and nut butter are homemade. All juices are made freshly just before service.
Snack sample Menu
Smoothie – Pineapple, spinach, basil, lime, moringa, wheatgrass, flax & coconut milk
Pea, tahini & za’atar dip
Homemade flax and chia seed crackers & veg sticks
Snacks can vary according to your preference. Some people prefer a smoothie every day which will have added super boosters and a snack such as a dip and crackers/veggies or others prefer a pot of masala chai and a light bite such as an energy ball. Or a mixture of the two. We can discuss!
Dinner sample Menu
Mexican inspired
Edamame, sesame, garlic, chilli flakes, salt
Jackfruit, red & yellow capsicum fajitas
Refried black beans
Guacamole
Kalamata & green olive salsa
Lime & sesame seed slaw
Charred fresh sweetcorn with lime crema & hot sauce
Rocket leafy salad, toasted seeds, wholegrain mustard vinaigrette
Iceberg lettuce & red cabbage leaf ‘tortillas’
Home-made mango, lime & chilli sorbet
Fresh herb infused water
For the evening meal, I like to try and keep out heavy carbs, so for example here, instead of corn tortillas I’ve offered lettuce and cabbage leaves. This is a fully vegan, gluten-free meal. I will do a small starter as guests often arrive at slightly staggered times and can be really hungry!
I have lots of different global menu options to keep things varied and always flavourful! Dessert is optional, some retreats have the odd dessert, some like something every evening.
Event Caterer
As an event caterer with a diverse portfolio, I have had the opportunity to work on various events, from large-scale destination weddings on remote beaches to intimate dinner parties or brunches.
My approach to catering is to work closely with clients to create bespoke menus that meet their specific requirements and vision for the event. I specialise in Middle Eastern and Mediterranean cuisine for events, known for its bold flavours and colourful presentation. My style is generally family-sharing platters to the table or buffet layouts for larger groups.
Event Caterer
As an event caterer with a diverse portfolio, I have had the opportunity to work on various events, from large-scale destination weddings on remote beaches to intimate dinner parties or brunches.
My approach to catering is to work closely with clients to create bespoke menus that meet their specific requirements and vision for the event. I specialise in Middle Eastern and Mediterranean cuisine for events, known for its bold flavours and colourful presentation. My style is generally family-sharing platters to the table or buffet layouts for larger groups.
Restaurant Consultant
Through my roles in restaurant consultancy, I have worked in diverse settings with numerous staff teams. Each project presents a unique set of challenges and opportunities and can range from defining the concept and menu to fine-tuning operational processes and enhancing customer experience.
As a key member of the Jaali Cafe team in South Goa, I developed the menu and managed the kitchen and baking kitchen for 8 years. I ensured the dishes were crafted with high-quality ingredients and always with a focus on the details to reflect the unique vision of Jaali. Creating a welcoming environment, Jaali served as the heart and soul of our community, where people could gather over great food and company. I am proud to have contributed to this special place.
Read more
In addition to my work at Jaali Cafe, I have also held consultancy roles at several other establishments in South Goa, including:
The Space Goa – I worked with the team to develop a menu of healthy, nourishing dishes that reflected the cafe’s commitment to promoting wellness.
Sampoorna Yoga School – I created a menu aligned with their holistic health and wellness philosophy.
The Cape Goa, – I was involved from concept to execution and worked closely with management and the kitchen team to ensure that the food offerings aligned with the overall vision of the establishment.
River House Academy – I developed the school lunch program, where healthy, nutritious, and predominantly vegetarian meals were created for students and staff from around the world.
Jaali Home Delivery – was launched during Covid which offered the same high-quality food as Jaali Cafe but in the comfort of customers’ homes.
Through my various consultancy roles, I have gained a wealth of experience in menu development, team collaboration, and creating unique food concepts that align with the vision for each project.
Restaurant Consultant
Through my roles in restaurant consultancy, I have worked in diverse settings with numerous staff teams. Each project presents a unique set of challenges and opportunities and can range from defining the concept and menu to fine-tuning operational processes and enhancing customer experience.
As a key member of the Jaali Cafe team in South Goa, I developed the menu and managed the kitchen and baking kitchen for 8 years. I ensured the dishes were crafted with high-quality ingredients and always with a focus on the details to reflect the unique vision of Jaali. Creating a welcoming environment, Jaali served as the heart and soul of our community, where people could gather over great food and company. I am proud to have contributed to this special place.
Read more
In addition to my work at Jaali Cafe, I have also held consultancy roles at several other establishments in South Goa, including:
The Space Goa – I worked with the team to develop a menu of healthy, nourishing dishes that reflected the cafe’s commitment to promoting wellness.
Sampoorna Yoga School – I created a menu aligned with their holistic health and wellness philosophy.
The Cape Goa, – I was involved from concept to execution and worked closely with management and the kitchen team to ensure that the food offerings aligned with the overall vision of the establishment.
River House Academy – I developed the school lunch program, where healthy, nutritious, and predominantly vegetarian meals were created for students and staff from around the world.
Jaali Home Delivery – was launched during Covid which offered the same high-quality food as Jaali Cafe but in the comfort of customers’ homes.
Through my various consultancy roles, I have gained a wealth of experience in menu development, team collaboration, and creating unique food concepts that align with the vision for each project.
Email me: info@ljlowy.com
www.ljlowy.com | info@ljlowy.com
Influence Hospitality Private Limited | GSTIN: 30AAGCI4606R1ZE
© COPYRIGHT 2023. ALL RIGHTS RESERVED
www.ljlowy.com | info@ljlowy.com
Influence Hospitality Private Limited
GSTIN: 30AAGCI4606R1ZE
© COPYRIGHT 2023. ALL RIGHTS RESERVED