DELICIOUS & MINDFUL CUISINE

by plant-based Chef Yuki // Lisbon // Portugal

  • Story & Values
  • Chef Services
    • Yoga Retreat Chef
    • Private Chef
    • Detox Cure
    • Vegan Take Away Lisboa
    • Restaurant Consultancy
    • Talks & Conferences
  • Reviews
    • References
    • Press
  • Retreats
  • Recipes
    • Basics
    • Yoga Food
    • Nutrition
    • Health
    • God save the bacalhau
  • Book here
  • Story & Values
  • Chef Services
    • Yoga Retreat Chef
    • Private Chef
    • Detox Cure
    • Vegan Take Away Lisboa
    • Restaurant Consultancy
    • Talks & Conferences
  • Reviews
    • References
    • Press
  • Retreats
  • Recipes
    • Basics
    • Yoga Food
    • Nutrition
    • Health
    • God save the bacalhau
  • Book here
  • 10 Natural Immune Boosters

    Especially during winter time we need to strengthen our immune system as we are not so active and rarely outdoors.

    I would like to draw attention on 10 of my preferred natural immune boosters to help protect us against infections and colds.

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  • Interview with Chef Yuki

    Interview with well-being Chef Yuki

    Tell us about your life before you came to Portugal.

    My origins are from Bavaria and as a kid from the „Alpes“ – my connection to nature has always been profound and a source of life energy.

    After graduating from high school, I studied fashion design & art and worked for more than 10 years as a set & event designer for cultural events & tourism in France (www.yukijung.com). In parallel, my passion was to fly through the skies in a hot air balloon. I not only managed high-end flights in the Loire Valley, but also travelled to international championships around the globe. This experience gave me a deep understanding of the adventure travel and experience market.

    In 2010 I moved to Berlin which finally brought me to veganism.
    Living in Europe’s vegan capital, made me aware of sustainable living models and I met wonderful people who inspired me to start my food blog.

    Curiosity brought me to Lisbon in 2015 – Love made me stay. Over time, I realized that I could no longer be happy ignoring the facts of the abusive food industries – especially animal cruelty.
    So I changed my lifestyle, became vegan and deeply hope that through my cuisine I can inspire others to do the same.

    How it comes that you turned from a Audio- Visual Designer into a professional vegan Chef?

    2015, just a little hands-on trial in Lisbon at one of the most visited vegan restaurants at that time: “The Food-Temple” transformed my life…a beautiful journey into the fantastic world of plant-based food started!

    Since then I have never stopped cooking, gained experience in various vegan restaurants, founded Allyouneedisveg Lisbon “VegFoodLab” and graduated as a plant-based chef and certified nutritionist from the industry-leading “Plant Based Institute for Culinary Arts” in Berlin.

    Who are your clients and with whom you like working most?

    As plant-based well-being Chef one of my greatest experiences are those in collaboration with projects which have the same vision as I have: a sensibility for a green and cruelty-free future wrapped in creativity, colours and joy.

    I develop menus for the restaurant industry and design mindful nutrition concepts for seminars and events in Lisbon.

    However, over the years I have specialized in wellness nutrition and worked as a private chef for yoga retreats.

    What inspires you about working as a personal chef at the retreats?

    At the retreats I got the opportunity to go deeper into my passion – the essence of Yoga Food and observed the immediate energetic impact and delight my food has on our lovely guests and team. I understood what a powerful tool food can be and how “cruelty-free” quality food can make a real change towards a better and more peaceful society.

    Buddhist Chef Jeong Kwan, who I admire deeply, brings it to the point:
    “With food we can share and communicate our emotions. It´s that mind-set of sharing that is really what you are eating.”

    How would you describe your style?

    I offer delicious, colorful and healthy meals – rich in prana – that enhance performance during meditation, yoga practice and creative processes.
    I believe that the ethical and energetic quality and positive effects of pure, plant-based, wholesome foods – carefully prepared with creativity, love and joy – are directly linked to our inner and outer health and well-being: Our body, mind and spirit!

    My goal is to inspire people around the world to fall in love with plant-based cuisine.

    Which are your preferred cuisines?

    I am inspired by the techniques and flavours of Mediterranean – Asian crossover with influences from Macrobiotic, Ayurveda and Gourmet Raw Cuisines.
    However my affinity for Thai & Japanese Cuisines cannot be denied 🙂 so fragrant, fresh and yummy !

    You want to see more what clients think about Yuki´s food services please click here.


    Formation:

    Graduate as a plant-based Chef & Nutritionist at Plant-based Institute for Culinary Arts, Berlin.

    …with Sebastian Copien at Plant Based Institut for Culinary Arts.


    Partners:

    Lisbon Vegan Food Tour

    Centro de Inovação da Mouraria / Mouraria Creative Hub

    Hereafter some links of Chefs, Therapists, Yogateachers, Retreats and Bio-Quintas, for your inspiration.

    Chefs

    Björn Moschinski
    Boris Lauser
    Jamie Oliver invented the FOOD REVOLUTION DAY.
    Jeong Kwan
    Josita Hartanto
    Kai Treude
    Marco Fonseca
    Matthew Kenney
    Max La Manna
    Pink Elephants Cooking
    Sebastian Copien
    Simone Salvini
    Stephan Giannangeli
    Surdham Göb
    Thoré Hildebrandt (Zero Waste)
    Wookwan
    Yotam Ottolenghi

    Nutritionists

    Niko Rittenau

    Doctors

    M.D. Neal D. Barnard
    M.D. T. Colin Campbell
    M.D. Rüdiger Dahlke
    M.D. Garth Davis
    M.D. Michael Greger
    M.D. Caldwell Esselstyn
    M.D. Joel Fuhrmann
    M.D. Michale Klaper
    M.D. Asha Subramanian

    Bioquintas around Lisbon

    Semear
    Quinta da Pedra Branca
    Herdade do Freixodomeio
    Sociedade Agricola Vale das Duvidas Lda.
    Quiosque da natureza
    Quinta do poial
    Recanto da Arrabida

    Zero Waste Projects

    Maxlamanna
    Fruta Feia

    Maria Granel
    Zero Waste Lab

    Restaurants

    Berlin

    Cookies & Cream
    Frea (Zero Waste)

    Lucky Leak

    Lisbon

    Instituto Macrobiótico
    Miss Saigon
    Greensproject
    The Foodtemple
    Kitchen Dates (Zero Waste)
    Arkhe

    Paris

    VG Patisserie
    Le Potager de Charlotte

    Michelin Stars

    ONA by Claire Vallée

    Education

    Plant Based Institute
    Foodfuture Institute by Matthew Kenney
    Instituto Macrobiótico

    Animal Right Activists & Organisations

    Albert Schweitzer Stiftung
    Anonymous for the voiceless

    Fondation Brigitte Bardot
    Extinction Rebellion

    IRA – Intervenção e Resgate Animal
    James Aspey

    Joey Carbstrong
    Mercyforanimals
    Peta
    Sea Shepherd

    Soydog
    Lisbon Animal Save

    Documentaries

    The end of meat
    The Game Changers
    What the Health
    Fork over knifes
    Cowspiracy
    Seaspiracy
    Dominion
    Earthlings
    Heal
    Tomorrow
    10 Milliarden
    Rotten

    Mindfulness

    Am Anfang war das Licht
    Minimalism

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  • Vegan Interviews

    Super happy about being choosen among other amazing Vegan personalities & souls by this beautiful platform based in New Zealand for an interview about veganism and my path as a Plant-based Retreat Chef & Nutritionist.
    Feel honored ! Thank you so much !

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  • Vegan Chef Yuki Lisbon

    Vegan Life Magazine

    How happy is this? I got a lovely portrait about my path towards veganism and my work as a plant-based Head Chef in Portugal at the beautiful yogaretreat @valedemoses in the new edition of the stylish British @veganlife_mag.
    Hurray! Grab you one and have a look…

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  • Welt Vegan Magazin

    Such a honor to have my new retreat food recipes in the winter edition of german @weltveganmagazin. Obrigadissima !

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  • Vida Celeiro

    During my workshop at Celeiro this morning I discovered that the new magazine #revistavidaceleiro is already published. With yummy sugarfree “Let the color in” recipes I developed for a happy & healthy spring in #mezze style…. You can find the revista also in Pdf on their website. Muito bom !

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Specialized in Portuguese vegan seafood creations
Portuguese diner with a vegan Chef

Press

CONTACT

CHEF YUKI JUNG

Well-being Retreat Chef
Plant-based Nutritionist
Private Vegan Chef

100 % joyful plant-based world cuisine

Special Diets:
gluten-free, sugar-free,
soy- free, nut-free,
low-histamine,
sattvic, ayurvedic.

+351  918 647 307
+49 1525 7201060

All you need is Veg Food Lab Lisbon
Travessa dos Lagares 1,
1100-022 Lisbon, Portugal
welcome@allyouneedisveg.de

BOOK HERE

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