Chef Alli Sagastume

I am a professional chef with 14 years of experience. I graduated from Le Cordon Bleu with a degree in baking and patisserie. My main focus is plant-based and allergen-friendly meals, having worked with different diets, such as vegan, vegetarian, raw vegan, gluten-free, soy-free, refined-oil-free, refined-sugar-free, nut-free, and more for all 14 years of my career.

I have been able to travel and worked in kitchens abroad learning different styles of cuisine and techniques- learning ancestral Mayan cooking in Guatemala, learning Traditional Vegetarian Thai cuisine in Thailand, as well as learning popular Peruvian desserts from family in Peru.

I currently own TUME, a plant-based Peruvian and Guatemalan fusion pop-up for the past 4 years. The past 2 years I have started meal prep subscriptions, having created over 200 recipes.

I believe in connecting with our food, knowing where our food comes from, and creating a delicious and nutritious meal. Because of this, we strive to source our produce locally and also spend a lot of time in our own gardening growing organic produce, herbs and flowers.