ABOUT THE ADVENTURING CHEF

With over 15 years of experience as a private chef and a culinary career that has taken her around the world, Chef Thryn brings an exceptional depth of skill, adaptability, and passion to every table she serves. Her training spans some of the most respected culinary institutions globally — including Le Cordon Bleu in Portland, the Italian Culinary Institute for Foreigners (ICIF) in Italy, and the New Earth cooking school in Bali — a foundation that informs both her technical precision and her creative range.

Chef Thryn's career has been anything but ordinary. From the demanding kitchens of a Michelin-starred restaurant to the galleys of luxury yachts navigating waters across the globe, she has cooked for some of the world's most discerning guests — including high-profile and celebrity clientele — always delivering with discretion, professionalism, and an unwavering commitment to quality.

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Her culinary philosophy is rooted in place. Whether fishing fresh catch from the ocean, foraging in mountain forests, or harvesting edible flowers, sprouts, and unique produce from her own garden, Chef Thryn believes the finest ingredients are those with a story and a sense of their surroundings. This hyper-local, seasonally driven approach extends to a deep commitment to sustainability and a genuine passion for supporting responsible food systems.

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Equally at home crafting an elegant tasting menu or accommodating complex dietary needs, Chef Thryn adapts effortlessly to the preferences and lifestyles of her clients. Whatever the setting — a mountain chalet, a private yacht, a Caribbean island — her goal is always the same: to create food that is not just memorable, but deeply personal.