Culinary Chef

I have a specialized culinary degree from the Natural Gourmet Institute, which teaches a curriculum based on health-supportive food and cooking techniques. This has afforded me a unique expertise in nutrition and diets that are focused on plant-based, gluten free, vegetarian, vegan, food sensitivities, gut health, athletic performance, SIBO recovery, low fat, low cholesterol, low salt, diabetic, and high fiber.

I founded a cooking school, Orange Kitchen, and a line of cooking products. I also served as the lead chef at a food delivery start-up (Food Made Fresh), an Indian restaurant (Babu Ji), a world renowned health resort and spa (Cal-a-vie), a Michelin-stared restaurant (Blenhiem), a recreational cooking school (Hudson Table), and a culinary incubator (Le Gourmet Factor).