Modern Ayurveda | Alena Ringelmann

Ayurvedic Kitchen

I’m an Ayurvedic chef and certified health advisor, dedicated to preparing food that truly nourishes — body, mind, and spirit.

Over the years, I’ve cooked in retreat kitchens across Europe, holding roles from head chef to kitchen leader, and often working solo. What has remained constant is my love for creating meals that bring people into balance — meals that are grounding, joyful, and full of life.

My approach to food is rooted in the teachings of Ayurveda: balancing, mostly sattvic and with high quality, fresh ingredients. I like to add a little twist to my meals and be playful and creative in the kitchen.

Each meal is prepared with the intention to support digestion and restore harmony. I cook with whole, seasonal ingredients, respecting the rhythms of the day and the energy of the group — offering food that feels good long after it’s been eaten.

Why Ayurveda?

I was first introduced to this path during my yoga teacher training, and something deep inside me recognized the truth in it. Ayurveda sees each of us as a unique expression of nature — ever-changing, ever-connected. It teaches that how we eat is just as important as what we eat. And that true nourishment comes when food is prepared and received with care, clarity, and presence.

Through my studies, my own healing, and the ongoing practice of cooking with intention, I’ve come to experience food as medicine — not in a clinical way, but as something sacred and alive.

To live with nature is to live in rhythm. And to cook with nature is to return to simplicity, to listen closely, and to remember that nourishment can be deeply joyful.

Sacred Soul Food - nourishing & abundant

I cook with simple, high-quality ingredients — mostly organic and locally sourced. Whenever possible, I choose to support small-scale farmers and producers who care for the land, just as I care for those I cook for. I don’t compromise on freshness or integrity.

Menus are created based on what’s in season and available locally. I love to know where the food comes from — it helps me stay connected to nature and to the energy behind each ingredient.

My cooking follows the foundational principles of Ayurveda, without rigidity. Meals are tailored to the season and time of day, and prepared in a way that supports dosha balance. I draw inspiration from nature, as well as from my experiences working in kitchens across different cultures and countries — this brings variety and creativity to the dishes I serve.

The intention is always the same: to prepare meals that feel grounding, uplifting, and deeply nourishing.

Most of my food is plant-based and can be fully sattvic. I’m happy to offer gluten-free options and adjust based on individual needs — always keeping digestion and wellbeing at the heart of every meal.