The rhythm
Breakfast, lunch, dinner and snacks follow the rhythm of your day. Lighter before a session, nourishing afterwards and connecting in the evening.
Retreat Catering Mallorca · Frequency Cooking
A retreat
nourishes more
than the body.
When people come together to move, open, remember or begin something new, food becomes part of that space. I cook for retreats in Mallorca that nourish, connect and support the transformation of your group.
The kitchen as part of your work
What people eat
shapes how they feel.
A retreat lives through its transitions. The first tea in the morning. The moment the group returns after an intense session. The meal where individual guests slowly become a community.
I see food as another space where integration can happen. Warm, fresh and attentive, designed to support your work. The nervous system can settle, the body receives grounding and the group has space to absorb what has been experienced.
Food Safety & CareProfessionally trained in food hygiene, safe food handling and allergen awareness.How I cook
The food
supports your intention.
The ingredients
Seasonal, fresh and thoughtfully combined. The food may taste of Mallorca while remaining open to your individual needs.
The atmosphere
A table can calm, open and connect. I pay attention to colour, warmth, texture and the way food enters the room.
The presence
I cook on site, work calmly and attentively, and adapt to what your retreat needs in each moment.
Imagine your retreat day
The morning begins
with something warm.
The group gathers slowly. Not everything has been spoken yet. A warm meal, fresh fruit, good bread, herbs, coffee or tea signal to the body: you have arrived.
Later, after movement, breathwork or a deep conversation, lunch gives energy without heaviness. In the evening, the table becomes the meeting place. Dishes are shared, a bowl is passed around, and catering turns into connection.
“Food can hold a space without needing a single word.”
Why Jessica
I understand
what you are holding.
I know retreat spaces from more than one perspective. As a chef, I combine clear craft, planning and calm organisation with a sensitive understanding of people, energy and the nervous system. I recognise when a group needs lightness, when warmth brings support and when a shared table can become the place where connection unfolds.
While you focus on your participants, I hold the culinary part. I think ahead, remain flexible and work in a way that supports the process. Your work keeps its space, and your guests feel seen, cared for and welcome.
Jessica Nardone · Retreat chef & founder of Frequency Cooking
For retreat leaders
You hold the process.
I hold what nourishes it.
As a retreat leader, you are already responsible for the group, the programme and countless decisions. When shopping lists, meal times, dietary requests and an unfamiliar finca kitchen also sit with you, your attention is pulled away from the people who need it.
With me, the food has one clear person responsible for it. Before the retreat, I translate your schedule into a realistic kitchen plan. On site, I coordinate with you and your team, prepare calmly in the background and stay flexible when a session runs longer or the group needs something different that day.
You should not have to check whether breakfast will be ready on time or whether the kitchen is left in chaos after dinner. You can hold your space knowing the culinary part is being thought through.
Planning that truly considers your programme and breaks
One direct contact for menus, shopping, kitchen and service times
Flexible coordination when sessions or group dynamics change
A kitchen presence that supports without taking over the retreat space
Real moments
This is how
retreat food can feel.
No anonymous delivery and no food left somewhere on the side. It is colour, scent, hands, conversations and tables that stay in memory.
What I can take care of
From the first idea
to the last plate.
Concept & menu
We translate your retreat intention into a culinary rhythm.
Shopping & preparation
I plan quantities and ingredients. Shopping is included with half and full board.
Cooking on site
I cook in your retreat kitchen and keep the space calm, clean and attentive.
Meals & transitions
Breakfast, brunch, lunch, dinner, snacks and arrival moments as needed.
Half or full board
Consistent catering across several days, designed around your programme.
Special requirements
Allergies, intolerances and individual diets are planned carefully in advance.
Retreat chef in Mallorca
For spaces that
truly move people.
Frequency Cooking caters yoga retreats, women’s retreats, coaching and business retreats, breathwork programmes, wellness journeys and small conscious groups in Mallorca. Every format has a different rhythm. This is why I do not use a standard menu. I create a culinary experience shaped around your theme, participants and location.
Yoga & movement
Light before practice, strengthening afterwards and supportive throughout long retreat days.
Women’s retreats
Warm, connecting meals that support community, grounding and emotional integration.
Coaching & mastermind
Clearly timed meal breaks that protect focus and create space for shared conversation.
Breathwork & healing
Gentle transitions, digestible food and enough space between practice and meals.
Wellness & mindfulness
Fresh, colourful cooking with a calm rhythm and thoughtful presentation.
Private groups
Personal retreat catering for small groups in fincas, villas and retreat venues.
Your retreat. Your direction.
How should
your food feel?
Fresh and seasonalVegetarian or veganFish or meatHalf board from €65Full board from €105Up to 20 people
How we begin
Your vision becomes
a thoughtful concept.
You tell me
Date, location, group size, theme and what makes your retreat special.
We tune in
We discuss schedule, energy, dietary wishes, kitchen and the right form of support.
I create
You receive a personal proposal with menu ideas, scope and a transparent estimate.
You receive
While you guide your group, I hold the culinary space for you.
Questions you may still have
Before we
plan together.
How early should we enquire about retreat catering?+
The earlier, the better. Once your dates, location and group size are set, we can integrate the food meaningfully into the overall plan. I also check short-notice enquiries according to availability.
Do you cater the entire retreat or individual meals too?+
Both are possible. I can provide one dinner, one retreat day, half board or complete catering over several days.
Can you adapt to the energy of our retreat?+
Yes. I consider the schedule, intention, group dynamics and transitions between sessions. A quiet breakfast needs a different presence from a shared dinner after an intense day.
How do you handle allergies and intolerances?+
We clarify every requirement carefully in advance. Coeliac disease, allergies, pregnancy, illness and medical diets require clear practical arrangements and are never interpreted intuitively.
Is shopping included in the price?+
Yes. Shopping is included in the half-board and full-board guideline price. Drinks, travel, exceptionally premium ingredients and additional services are discussed separately.
Do you cook vegetarian, vegan, fish or meat menus?+
Menus can be vegetarian, vegan, include fish or meat. What matters is that they suit the group, location and intention of the retreat.
What does the kitchen need?+
We check refrigeration, hob, oven, work surfaces, dishes and equipment in advance so everyone knows what is realistically possible.
Can you include snacks, drinks or small rituals?+
Snacks, arrival moments, tea, breakfast rituals and special transitions can become part of the concept. Drinks and extras are quoted separately.
How many people do you cook for?+
Usually up to 20 people. For larger retreats, we assess the kitchen, team, schedule and a suitable solution together.
Are you part of the group during the retreat?+
I am present and close enough to understand the rhythm, while respecting your protected space and stepping back when the group needs quiet.
What makes you different from a traditional caterer?+
I do more than deliver food. I become part of the framework, cook on site and shape the meals as a supporting element of the retreat experience.
Do you coordinate directly with our finca or retreat venue?+
Yes, with your permission I can clarify practical kitchen questions directly with the venue or responsible team. This saves you coordination and prevents surprises shortly before the retreat.
What do you need to prepare a proposal?+
The date, location, guest count, duration, preferred meals, approximate meal times, dietary styles and special requirements are helpful. If not everything is final, we begin with your current planning stage.
What happens if the schedule changes on site?+
Retreat days are dynamic. We agree on a reliable framework and communicate changes as early as possible. I can absorb smaller shifts flexibly, while larger changes are assessed together for practical feasibility.
Will we know the menu before the retreat?+
Yes. You receive a coherent menu concept in advance. Details may change according to season, availability and ingredient quality, while the culinary direction and special requirements remain clearly agreed.
How do you work with facilitators and the retreat team?+
I see myself as part of the supporting team. We agree on clear contacts and meal times so decisions can be made quickly and everyone knows their area of responsibility.
Retreat Catering Mallorca
Your retreat can
feel fully supported.
If you sense that food can be more than an organisational task, tell me about your retreat. I look forward to discovering your vision.
Enquire about retreat catering