Hi, I am Alexandra Stratou!

cookbook author, freelance chef and feldenkrais practitioner

I am Greek but not the most conventional type. I received foreign education in Athens and then moved on to college in the US, at Brown University. I have been to chef school in San Sebastian, Spain –Escuela de Cocina Luis Irizar - and have completed the four year International Feldenkrais training with educational director Ruty Bar in Athens.

During my years at cooking school I apprenticed in multiple restaurant kitchens, worked various shifts and in various posts. Apart from experience in the kitchen I also tried my hand, and loved, the service aspect of the hospitality industry both in London at the Real Greek and on a Cycladic Island for a summer season. Until a few months before I wrote my book and for one and a half years, I was Editor in Chief for Gourmed, a Mediterranean food website. With my experience in the digital aspect of the food industry behind me I self published the first edition of Cooking with Loula, then called Cooking to Share, through a successful Kickstarter Campaign. After writing the book I spent a few months focusing on its distribution and then startedfreelance chefing and creating homemade events, as I like to call them, for events big and small. In between all the above, I kept studying to become a Feldenkrias Practitioner and graduated in October 2015 and right after that in collaboration with six other Greek Feldenkrais Practioners we founded a social enterprise and created theFeldenkrais Center in Athens.


I have walked various routes and have acquired various skills that put together make me who I am today. I am constantly transforming and curious.I love finding opportunities to bring people together over a plate of good food in beautiful settings, I love to teach people how to find the best possible way of inhabiting the body they have through movement and I like writing about that which I find enchanting in life.