Founded by Paloma Gerber ‘05, Paloma’s Kitchen in Hong Kong creates bespoke menus in partnership with spiritually-minded creators of events, workshops, and retreats. The intention is to prepare food with loving presence to bring healing and heightened awareness through the act of cooking, eating, and by sitting down in community to share a meal. 

The culinary style is mainly plant-based, comforting, and soulful, with a melange of Asian and Mediterranean flavors to create fresh and nourishing food.
 

1) What is your connection to food? 

Food is inextricably part of who we are; it is not only what we eat but also a way to connect with the earth, our bodies, and each other. 

Ten years ago I started working at an eco-conscious vegetarian restaurant in Hong Kong and my personal journey with food intersected with my career. It was there that I realized how nourishing and deeply satisfying food could be when it is nutritious and free from additives and highly processed ingredients. At the restaurant we were serving food like wraps with tasty fillings made from warm homemade flatbreads fired in our brick oven and my body felt great after eating there. 

I began to understand how food is linked to the environmental crisis and realized that the best way to make a positive impact is to first look inward. I ended up studying holistic health and cooking, taught others how to make food for themselves, and then started my catering business (Paloma’s Kitchen) serving private and community events.


2) There is so much evidence that eating a plant-based diet is healthy for our bodies and the environment. What tips can you share for those who want to increase their diet and wellbeing?

A plant-based diet can lead you toward a more conscious life, but it is not easy for everyone to give up eating meat overnight. What often works for people is to start by eating plant-based food at home and eating meat only when dining out. It is also important to take the time to figure out what works best for your body and mind. If you want to experiment with plant-based food, I recommend making steamed, stir-fried, or roasted vegetables, which are just as nutritious as raw salads but much more satisfying.

As humans, we often want to see the results of our improved habits right away. But the reality is that lasting change takes time and sometimes moving too fast (even in the right direction) can have negative implications in the long run. Celebrate the small steps toward a healthier life and enjoy the process!
 

3) Looking back, what are your key memories from LAS? 

From the moment I visited LAS, it was my home away from home. Not only do I still feel connected to my peers and teachers, but I look back and realize how fortunate we were to have lived in such a majestic Alpine setting. The memory of morning hikes (that felt like punishment at the time) now feels like a blessing.

4) What's next for you? 

While my life is full at the moment running my plant-based catering company and developing the menu and creative projects for a local health-inspired café, I plan to begin offering group cooking workshops soon!

Can you share a recipe with us?

Simple stir-fried greens are a go-to side dish for me—it’s an easy way for our bodies to get the important nutrients that greens provide. It’s nothing fancy, just grab whatever is in season!

• Heat a few teaspoons of extra virgin olive oil over medium heat and add minced garlic, letting it simmer until just fragrant.
• Add several handfuls of greens starting with chunkier vegetables (like broccoli, asparagus, green peas, which take longer to cook) and later add leafy vegetables (like kale, chard, or spinach, which cook more quickly).
• Add salt, stir, and cover to steam just until they are bright green.
• Serve with a squeeze of lemon juice and experiment with other toppings (like toasted sesame oil or butter).
• Finish with lemon zest, chili flakes, or fresh herbs.