Description
Diana Bourel is your instructor for this event.
She began her yoga studies & transpersonal training
in the early 90’, principally studying Iyengar yoga & Hatha Yoga in the United States & France.
In 2000, she certified at the 500-hour level from the Sivandanda Vedanta school & went on train and/or certify in other lineages, including Bikram Hot Yoga, Yoga Therapy, Vinyasa and Ashtanga. She created wellness programs for luxury hotels & spas including the Mind, Body & Spirit program which she ran successfully
at Cap Juluca in Anguilla, a detox wellness program for Bikram Yoga Montreal, and was a visiting consultant at award-winning Chiva-Som and Kamalaya Resort Hotels in Thailand.
She created the St Barth Summer Camp Yoga Challenge & Yoga University , a month-long-a-la-carte wellness retreat in St Barth, now in its 15th edition, and the Big Sky retreat, now in its 3rd edition.
Simultaneously, from the early 90’s she trained and certified as a kinesiology facilitator with the French school Corps-Mémoire, as a bio-energetic practitioner with Patrick Drouot in Paris, before threading in acupuncture and TCM certification with IFTVMO, the French-Vietnamese Institute of Traditional Oriental Medicine.
In 2006, she began studying traditional plant medicine in the Mesa-Amazonian tradition with master vegetalista Don Jose Campos, and has since gone to add other trainings in trauma-specific yoga therapy, movement, stress management and auto-regulation
of the autonomic nervous system. Her teaching weaves all of these worlds together for a learning experience that celebrates diversity, discovery and science-based exploration.
Philippe Masseglia is our Private Chef
After devoting his life to hotel restauration, chef Philippe Masseglia is now bringing his sense of individual attention to the table of travelers who have their bags unpacked in the most beautiful homes on St Barts.
Hailing from the south of France, Philippe came to Saint Barth 30 years ago, where as executive chef he was instrumental in building the culinary success of the hotel Guanahani, now part of the Rosewood Group.
After leaving the hotel, he spent fifteen years honing his art and roaming the planet in search of culinary innovation and excellence: London, Los Angeles, Sainte-Maxime, Tahiti, Florida, meeting the « titans of taste », among them Marc Meneau, the Pourcel brothers and Guy Martin.
« Each experience brings a new culinary touch, a new method. Cuisine is always enriched through contact with others, evolving with each new encounter » he declares.
Currently, he is a private chef for the Eden Rock hotel and is joining us for the Montana Yoga and Wellness Fall Camp to delight participants with his beautiful food.
Chef Philippe generously combines savoir-faire, rigor and fantasy in his cuisine.
His roots have given him a particular love for Provençale cuisine, even if his true signature lies in his ability to fuse the classics of his native land with world influences, sublimating the finest ingredients with a delicate touch that reveals both his passion and mastery of the culinary arts.
English 
French 