I’m Frankie Kemp
Chef, Permaculturist, Life designer, Musician
✺ I was born in the UK, but at the tender age of 18, I embarked on a journey to explore the world. My quest led me to the landscapes of Canada, where I discovered permaculture—a philosophy and lifestyle that captivated my heart and soul.
✺ This led me to Costa Rica, where I joined the vibrant community of Punta Mona. For three and a half transformative years, I immersed myself in this earth-first community, honing my permaculture skills and evolving into the manager of the kitchen. There, I reveled in the farm-to-table ethos, learning the art of transforming simple ingredients into delicious meals.
✺ My journey continued as I explored Central America, cooking and managing kitchens for retreat centers, and more recently, catering to private events and groups.
The problem I saw
Our food system is built on detachment.
Not just from food, but from the process, the people, and the deeper relationship that eating is meant to create. We’ve lost the understanding that food nourishes more than just the body—it nourishes the mind, the spirit, the entire human experience.
I realized how we no longer knew where our food came from, how we no longer trusted ourselves in the kitchen, how we lost the ritual of meals as shared experiences.
A solution
to reconnect the Inner and Outer Worlds
✺ When we reclaim our relationship with food, we reclaim a deeper way of living, one that balances the inner world of nourishment, creativity, and self-trust, and the outer world of food, community, and sustainability.
If we are disconnected from food, we are disconnected from ourselves.
By taking ownership of rekindling this connection, we open up a world of possibilities—where cooking becomes an act of creativity, growing food becomes an act of empowerment, and sharing a meal becomes an act of connection.
When we change our relationship with food, we change everything.
My purpose is to extend invitations to rediscover food as something real, intentional, and deeply human that nourishes not just the body, but the soul.
a philosophy rooted in nature
Food is a cycle. It starts at the root, expands as it grows, and comes full circle when it nourishes us—inside and out. This philosophy is the foundation of Rooted in Taste.
Offerings
✺ Sensory Dinner Experiences – Explore food through an immersive, creative dining experience.
✺ Private Chef & Retreat Catering – Thoughtfully crafted menus that nourish beyond the plate.
root
✺
Grow
✺
Nourish
✺
root ✺ Grow ✺ Nourish ✺
ROOT
If we don’t know our food, how can we truly nourish ourselves? Reconnecting with the source—where food comes from and how it’s grown—means reclaiming self-sufficiency and breaking free from industrialized systems. Cooking and growing aren’t luxuries, they’re our birthright.
Offerings
✺ Food & Permaculture Education – Learn how to grow, source, and cook with intention.
Recipes | Courses | Email List
✺ Ancestral Cooking – Bring back time-tested techniques for nourishing meals.
Workshops | Private chef for events
✺ Consulting – Build a sustainable food system for yourself or your community.
GROW
Growth happens when we stop chasing perfection and start trusting the process. Cooking isn’t about strict rules—it’s about using what’s around us, playing with flavors, and making food an extension of who we are.
NOURISH
Food isn’t just about eating—it’s about sharing, connecting, and caring. Every meal has the power to bring people together, tell a story, and ground us in the present.
Offerings
✺ Sensory Dinner Experiences – Gather around a table for a meal that goes beyond taste.
✺ Private Gatherings & Retreats – Let’s create meals that nourish your event or retreat.
The bottom Line
Food, Freedom & a Life Rooted in Taste
I’m not here to tell anyone how to live. I’m not here to sell a new “perfect” way to eat. I’m here to:
✺ Create & share meaningful culinary experiences,
✺ Inspire a rediscovering of what food can be when we approach it with presence, curiosity, and care
✺ Break free from industrialized food systems
✺ Collectively remember that cooking and growing food belong to all of us
