Jack's Numinous Way
‘Food has always been a portal for me into the richness of life. My early training in biology gave me a deep respect for the intelligence of natural systems.
Living in Italy, California, Japan, and South East Asia introduced me to fermentation traditions that preserve, transform, and elevate food—unlocking deeper nutrition and flavour while carrying cultural wisdom through generations.
These experiences shaped my philosophy: good food is not only delicious but alive, health-giving, and sustainable. Working with fermentation feels like collaborating with unseen allies, cultivating transformation in both the visible and invisible worlds.
Today, through private work, events, and my upcoming restaurant, I aim to create spaces where food nourishes the body and reconnects us to the living cycles of the Earth.’
About Jack
Jack is a Chef and Sommelier with a background in biology, specialising in sustainable and fermentation-based cuisine. He has travelled extensively, studying traditional foodways that emphasise health, resilience, and natural processes.
At Numinous Ways, Jack supports retreats and private events by offering meals that nourish participants and deepen their connection with nature. He is currently preparing to open his own restaurant, where he will further explore the intersections of food, culture, sustainability, and well-being.
