From clay pots and banana leaves to live-fire cooking classes in Saint Lucia, Chef Nigel Mitchel’s journey is rooted in observation, intuition, and island produce. In this interview, he talks Caribbean vegan traditions, ancestral ingredients like breadfruit and dasheen, sustainable cooking at Ladera, and why cooking with love still matters more than trends.

At The Farm at San Benito, Chef Rosemarie Pagcaliwagan blends ancient traditions and raw innovation to prove that plant-based food can be healing, exciting, and luxurious.