A Conversation with Béa La Cook

A Plant-Based Journey Served in Four Courses

Interviewed by Anna Birsa

Some chefs follow recipes, and some others follow an intentional and crafted approach. Béa La Cook is firmly in the latter camp: guided by nature, curiosity, and a deep respect for the local and the seasonal. In this conversation, plated in four courses, we trace her path from France to South America and then to the sun-soaked markets of Gran Canaria; from travel and fine-dining inspirations to what’s next on the stove.

Starter — A Taste of Origins

These first bites open the appetite for where it all began.

From a young age, Béa was naturally drawn to the kitchen, shaped by a family culture where food was central to connection and celebration. Her mother and grandmother were both avid home cooks. Hosting was a family ritual, not just for nourishment but as moments of togetherness. Though Béa didn’t immediately see it as a future path, the seeds of her culinary journey were planted early, nurtured quietly in the warmth of those family traditions.

When later Béa talks about her shift from employment to entrepreneurship, you sense both the risk and the reward that came with it. “It was a huge set of changes: let’s say, changes of environment, of workflow, of mindset,” she says. Building a culinary project from the ground up required not only courage but a complete recalibration. “Finding balance, a creative style, and experimenting was key,” she reflects, hinting at the harmony that now defines both her cooking and lifestyle.

So, where did this all begin?

She smiles when asked about that turning point: “It was during my travels in South America, actually! An experience that was a shift for me.” It was there that Béa began to feel the call to cook with meaning, using food as a tool for wellbeing, connection, and creative expression rooted in holistic health and nature. She felt an interest in raw materials, the origins of fruits and veggies, and how to make an impact with food. “So I became super amazed by this: how they were growing, the stories behind them, like the farmer that I met, the markets that I visited, […]. And so was for the culture, the connection with the people, everything”, Béa describes.

Main Course — Deep Flavours, Local Ingredients

Here’s where substance meets purpose, and recipes are built with roots and values.

Bea moved to Gran Canaria for its land and richness of local produce, firstly, and then the move started to feel like destiny.

“The wild beauty, the landscape, the kindness of people – and the first bite, just wow!” she says. She was captivated by the island’s slower rhythm, the warmth of its people, and the freedom to spend time in nature, not just on weekends, as she did back in northern France, but as a regular part of daily life.

Though she doesn’t come from a background in traditional Canarian cuisine, she’s eager to explore. “I’m curious about it,” she says, “but I’m also very focused on using local and organic ingredients. This is a core value of my cuisine.” Her kitchen is guided more by ethics, playfulness, and experimenting with what the Canary Islands offer in terms of produce.

Then we asked her about the local vegan scene, and Béa clarified she’s vegetarian rather than vegan, but is enthusiastic about the options available in Las Palmas. “Vegetopía is really interesting,” she notes, “along with Berro”, a spot that stands out for its flavours and vibe. “It’s exciting to see more and more places including vegetarian and vegan options.”

Second Course — Fine Dining & Experiences

Refined, layered, and plated with precision for elevated moments.

Though Béa didn’t work directly in fine-dining establishments, she draws from that world. Her training at the prestigious Ferrandi Cooking School gave her a keen sense of detail, balance, and storytelling through food.

“I had a memorable experience at Tabaiba, the White Michelin-starred restaurant in Las Palmas,” she shares. “The creativity of the chef, the narrative of each dish; every element was incredibly inspiring.” She also mentions Verode, a more accessible space where refined techniques meet strong local identity, “this is more like a tapas style in a fancy way, let’s say,” she adds.

These influences subtly infuse her own culinary experiences, from curated brunches to themed workshops that are focused on sharing a meal with what was prepared during the experience. Even if she’s not plating haute cuisine, she brings that mindset and care into everything she does. “I’ve always been deeply inspired by the emotional power of food, you know, like what they want to transmit and how the dish can surprise, move, or take you somewhere unexpected,” Béa shares.

Her meals are layered with global inspiration from her travels (e.g. Middle-East, South America) but always grounded in the present moment: “I put the food part in my travel, like it’s kind of the center of my travel now.” When asked about food-and-travel shows, she laughs gently. “I don’t have much time to watch them,” she admits, “but I did enjoy a series on Mexican tacos before my trip to Mexico.”

Dessert — What’s Bubbling in the Pot?

The final spoonful leaves us wanting more.

What’s next for Béa La Cook? Plenty, it turns out!

“I’m shifting away from workshops for now,” she shares. The focus is moving toward expanding her catering work, especially for retreats and private events. She’s in the process of building a team of collaborators and looking into new projects, both physical and digital. Among them: collaborating through the Erasmus for Young Entrepreneurs programme and designing more immersive culinary experiences, possibly even cooking retreats that she already had experience with in France.

Her passion for storytelling through food remains uncompromising. Before we wrap, I ask one final question: If you were a dessert, what ingredients would you include?

She smiles with no hesitation:

“Chocolate, passion fruit, and mousse… with a touch of mint.”

Smooth, refreshing, and a little unexpected, just like Béa La Cook!