Alena Ward is the Director of Food Services at Momenta, where she combines her culinary expertise with a deep personal understanding of the recovery journey. A Colorado native and graduate of the Auguste Escoffier School of Culinary Arts in Boulder, Alena brings a farm-to-table philosophy and commitment to sustainable, ethical cooking practices to her role.
As a Momenta alumna herself, Alena approaches her work with genuine empathy and insight. She firmly believes that nutrition is fundamental to the healing process and takes pride in providing both nourishment and joy through her culinary creations while supporting clients on their path to recovery.
Alena’s diverse culinary style reflects her unique background and global perspective. Her cooking incorporates Japanese influences from her maternal heritage, while her baking features distinctive Swedish elements—a nod to her dual American-Swedish citizenship.
Raised by parents who valued sustainability and whole foods, Alena developed an early appreciation for fresh ingredients and cooking from scratch. These formative experiences, combined with exposure to international cuisines during her childhood travels, have shaped her holistic approach to food service.
Through her work at Momenta, Alena has found profound purpose in witnessing and contributing to the transformative journeys of those in recovery.
