Food that supports the work you're here to do.

When the food is truly taken care of, something shifts.

Participants land more fully. Energy sustains. The retreat can go deeper.

I understand what it means to hold a retreat — the responsibility of creating safe, restorative space for a group.

My role is to carry the food completely. From building the menu and sourcing predominantly organic ingredients, to preparing every meal, managing dietary needs, and leaving the kitchen clean — you focus on your participants, and I focus on nourishing them.

A variety of breakfast dishes on a wooden table, including fresh fruit salads, a bowl of yogurt with diced yellow fruit, sliced bananas and oranges, a bowl of mixed berries, a small bowl of pumpkin seeds, and a plate of sliced roasted plantains, with apples and potted plants nearby.

THE STANDARD

  • 10 +

    YEARS AS A PRIVATE CHEF

  • 75% +

    ORGANIC OR SPRAY-FREE INGREDIENTS

  • From $150pp

    PER DAY ALL-INCLUSIVE

  • 8+

    MINIMUM GUESTS

  • Byron Bay & Beyond

    LOCATION

What’s Included

  • Seasonal, wholefood menus built to support the energy arc of your retreat — grounding breakfasts, sustaining lunches, restorative dinners.

  • Every dietary requirement across your group is handled with precision and without compromise to taste or nourishment.

  • All meals prepared fresh on-site throughout your retreat, working quietly and efficiently in the background.

  • All ingredient sourcing, shopping, and planning managed entirely by me — nothing falls back to you.

  • Each meal will be presented visually beautifully, and plates, cutlery and water glasses set ahead of each meal too.

  • Full kitchen management including set-up, service, and clean-up after every meal.

Retreat Partners

  • Lionsgate Events

    A leading retreat and events operator in the Northern Rivers. Harvest & Heal is the resident chef for their retreats.

    Lionsgate Events

  • SOMA Byron Bay

    An architecturally designed retreat sanctuary in the Byron hinterland, known for its calming atmosphere and deeply restorative retreat experiences.

    SOMA

  • Wybalena Farm

    An extraordinary working farm and retreat space in the Northern Rivers, deeply connected to the land and seasonal abundance.

    Wybalena Farm

  • Villa Riad

    A stunning Byron Bay property offering an intimate and luxurious setting for private and small-group retreats.

    Villa Riad

  • Heartwood Farm

    A beautiful retreat venue in the Byron hinterland — one of the most cherished spaces in the region for intentional gatherings.

    Heartwood Farm

  • Kasa

    A luxury holiday home & retreat space nestled in the sand dunes in Suffolk Park with a pool and ocean sounds.

    Kasa
Multiple bowls of salad with chopped cucumbers, green onions, and lentils, some with lemon wedges, arranged on a table.

Pricing

From $150 per person · per full day of meals including breakfast, lunch, dinner, and nourishing snacks.

Final pricing based on group size, number of days, dietary requirements, and travel.

What Clients Say

  • "Aside from your beautiful food, your presence was definitely felt outside of that - I don't think I saw you once without a smile on your face. Thanks again for being so warm and inviting and for the incredible dishes you served up."

    Bianca K • Lennox • Retreat Host

  • “Thank you so much for providing us with such nourishing, tasty, sustainably provided food. It was beyond thoroughly enjoyed by everyone and we are so grateful to have found you guys for future events!”

    Zenthai BodyWork Training • Auckland • Retreat Host

  • “We were deeply nourished - body and soul - by Chef Amy Klitscher at our recent Lionsgate Mindfulness Retreat at Heartwood Farm. Her meals were nothing short of sublime: seasonal, elegant, flavourful, and thoughtfully prepared to support intention and wellness.”

    Nicole S • Byron Hinterland • Lionsgate Events Retreat Host

  • "Service is prompt, food consistently delicious... it's this reliability and dedication to quality that keep me coming back time and time again.”

    Rebeckh B • Auckland • Hot Yoga Works Retreats & Trainings

  • "Thank you so much for spending the last few days with us! We really enjoyed having your sweet presence and incredible, nourishing food at the retreat!"

    Dimity Skye • Newrybar • Rasa Yoga & Wellness Retreat Host

  • “Thank you so much for the awesome job you did at the retreat. We loved you, we loved your food and I really appreciated how willing you were to make everything work for my retreat.”

    Lisa L • Auckland • Yoga Within Retreat Host

  • “Thank you so much for the food on Saturday it was delicious! I will definitely keep you in mind for future events!”

    Melissa V • Northland • Women’s Retreat Host

  • People dining outdoors on a sunny day with a view of the ocean and blue sky
  • Amy klitscher retreat chef stirring a silver bowl with white collared shirt
  • A dining table with various bowls of fruit and salad, including bananas, strawberries, blueberries, oranges, grapefruit, apples, chopped vegetables, and granola, on woven placemats.
  • A table with a variety of breakfast foods including fresh fruit, granola, seeds, and condiments.
  • Person holding a white plate with a slice of cheesecake topped with white chocolate shavings. On the table, there is a whole cheesecake decorated with white chocolate shavings, yellow fruit slices, and a sauce with passion fruit seeds.
  • Woman standing in kitchen with various ingredients and dishes on counter, smiling
  • Person pouring a strawberry dessert into glasses on a kitchen countertop.
  • A bowl of poke with rice, edamame, diced carrots, shredded cabbage, pickled vegetables, chopped nuts, grilled tofu, microgreens, and a drizzle of mayonnaise and black sesame seeds, garnished with a mint leaf and lemon wedge.
  • A wooden tray filled with assorted decorated sweets, including cake pops and truffles with various toppings and coatings.

FAQs

  • As a general rule, retreats are booked six to twelve months in advance. The earlier the better — multi-day dates fill quickly.

  • I work with retreat groups from around six guests upward. For very small groups, a private event format may be a better fit.

  • Non-toxic, low-plastic cookware throughout — no Teflon, no non-stick coatings. Cast iron, stainless steel, and ceramic. I bring what I need and hold the same standards at a retreat venue as in my own kitchen.

  • Before the retreat I'll ask you to collect a dietary needs summary from your participants. I design menus that genuinely work for everyone — no two-tier experience, every person at the table eats well.

  • I use only dried pulses, cook them low and slow for up to 24 hours, add bicarbonate of soda to the cooking water to break down pectin bonds, and triple rinse before use.

    I always let participants know at the start of the retreat they can come to me with any reactions and I'll adapt accordingly.

  • Not necessarily — it's entirely your call. Menus can be fully vegan, fully vegetarian, or incorporate ethically sourced meat and seafood throughout.

  • Based in Byron Bay, working primarily across the Byron Shire and the Northern Rivers. I also travel across Australia and internationally for the right retreat.

Let the food be fully taken care of.

Based in Byron Bay, available for retreats across the Northern Rivers and beyond.

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