Karlie Francisco studied Holistic Nutrition at the Institute of Integrated Nutrition, New York. She is a lifelong advocate for personal health and wellness. Combining this passion with an innate sense of style and eye for detail has allowed her to effectively co-create and manage our recipes, brand and identity.
A former owner of two of Australia’s most iconic and multi-award winning, Relais & Châteaux hotels and three restaurants located in New South Wales’ Hunter Valley. At that time Karlie created Restaurant Eighty Eight and the first 100% organic hotel in Australia, Peppers Convent.
In 2010 Karlie and George collaborated on their shared vision of the synchronicity of health and food in the kitchens of her hotels and restaurants. They established bio-dynamic gardens complete with bees and chickens to ensure the highest quality and provenance of the food they served. She focussed her brand management experience on styling George’s food, emphasising the importance of local, sustainable and high animal welfare which became the catalyst that created iconic brand Voodoo Bacon and recently launched George’s Soul Kitchen.