Owen Blandy
Head Performance Chef for Elite Athletes.
Bespoke Wellness Retreat Chef.
Private Client Chef across the UK and Europe.

Welcome to my slice of the internet.
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I'm a passionate chef who focuses on seasonality , technique, guest experience and fermented foods.
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I have currently have two main areas of expertise; Elite level Sports Performance Nutrition and well-being retreat guest experience dining.
In my role as Head Performance Chef for EF Pro Easypost Cycling team, i'm responsible for fuelling elite performance athletes. This role takes me across Europe for the most prestigious world tour cycling events, including but not limited to Paris-Roubaix, Tour de France, Giro D'Italia and Tour of Flanders.
In addition, I am a private chef and baker, catering for wellness retreats, proviate dining and events. I'm also available for private clients on a small group, exclusive basis in the UK and Europe. ​
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Elite Sports Catering
I specialise in performance nutrition, providing accurate, detailed and fully customised nutrition to athletes performing at the highest level. Specific skills in plant based cooking, high protein-low carb diets, low-fibre and . meal prepping, scheduling and on-the-go travel meals.
Bespoke Wellness Retreats
From my experience as a retreat Chef at 42 acres, an exclusive retreat site in the South West of England, and a Head Chef for a variety of private retreats across the UK, I have designed a vast recipe bible which can be tailored for weekend, weeklong or day retreats.
Private Clients
I regularly chef for UHNW clients across the UK and Madeira, for small family groups and couples. I tailor my menus to suit a variety of different dietary preferences, nutritional preferences and styles of cuisine.
Services
Professional. Passionate. Personal
Fermentation
I'm a passionate believer for slow food, the art of fermentation and using time as an ingredient. Kombucha, Kimchi, Kraut, Kefir and sourdough should all make up a portion of our daily diets. I've mastered the art of Sourdough baking and have been nurturing my mother dough (Geoffrey) for the past 15 years. Good quality long fermented bread should be the foundation of every dinner table.