Elsa Calderon
Innovative plant-based private chef and event manager
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About
Innovative plant-based private chef and event manager specialising in alkaline, Mediterranean-inspired cuisine. Experienced in catering for large groups, leading events and retreats, and developing seasonal, nature-led menus. Strong background in foraging, food preservation, and holistic nutrition, combined with hands-on experience in business development, marketing, and social media growth.
Experience in videography, photography, drone licensed operation & editing.
Experience
Private Chef & Founder at Electric Plant Kitchen (2022-01 – Present)
Founded and grew a plant-based catering and private chef business to 31k followers.
- Delivered bespoke dining experiences and catered private events hosting up to 40-60 guests including weddings
- Conducted client consultations focused on nutrition and wellbeing
- Developed products and managed online sales and website
- Built brand presence through social media and marketing strategies
Chef & Event Manager at Sacred Seasons Events & Retreats (2024-10 – Present)
Lead menu creation and full event coordination.
- Curated farm/forest to table experiences
- Managed budgets, logistics, and staff training
- Oversaw catering operations for retreats and large-scale events such as weddings
- Led marketing and promotional campaigns
Chef & Market vendor at Portobello Vegan Nights (2024-05 – Present)
- Delivered high-volume vegan catering
- Supported event promotion, audience engagement and customer service
Chef / Pop up host & promoter at Enroot (2026-11 – 2026-11)
- Managed food prep, staff training & leadership under pressure
- Controlled budgeting and ingredient sourcing
- Crafted a fusion Indian-Spanish alkaline menu
- Handled the online promotion and ticket distribution
Chef / Pop up host Vendor at Ethical Vegan Markets (2023-06 – 2023-09)
- Managed food prep, service, and sales at busy market events
- Controlled budgeting and ingredient sourcing
- Developed and tested seasonal menu items
Plant-Based Chef (Pastry Section) at Kindred Studios (2026-01 – 2026-02)
Managed plant-based pastry section in a fast-paced kitchen.
- Produced innovative plant based sugar and gluten free desserts
Education
Level 3 in Food and Hygiene
Level 3 in HACCP
Enhanced DBS
BMUS (hons) in Classical piano
