About Me

My Personal Story (Struggles and Successes)

A traveling technologist turned Professional Chef, my weight increased from 187 lbs to 247 lbs quickly. I developed acid reflux (GERD), became prediabetic, high triglycerides, and high cholesterol. I could not do a single push-up or mow my lawn without experiencing neck and back pain. For 3 years, I got muscle relaxers & anti-inflammatory shots from a neurologist. Visits to my chiropractor were the norm. With a family history of Diabetes, Heart, and Cancer, I knew I was on the wrong track. I needed to lose weight and become healthy. Science had taught me that I should reduce inflammation and lower my body sugars to lower my weight.

Working out was not an option so I turned my focus to a “No-Diet” Diet approach. It had to be healthy and sustainable and thus enjoyable. I found creative ways to add plants, whole grains, nuts, and seeds to my favorite guilty foods. I eliminated processed foods and used clean and all-natural ingredients. All, while fortifying with herbs and spices with known medicinal benefits. I ate gourmet yet healthy dishes, instead of a regimented eat this not that approach.

In the 6 months that followed, I lost 47 lbs. I went about doing my daily physical activities and could lift 55 lb bags of flour. It has now been almost two years since I have gotten any muscle relaxer shots.

That’s when I decided to bring all my favorite GUILTFREE and GOURMET dishes to my community. I have seen firsthand many struggles with weight loss and other co-morbidities. Many try to stick to various diets with little forever success. And that’s when I created healthy food options to help you and many others who have been where I was.

As we come out of the pandemic, it is even more evident that we take care of what we eat. I doubled down on making guilty foods healthier and further lost 10 pounds. I started workouts in my home gym and for the first time in half a decade, have actually started to mow my own lawn.

Professional Credo

I  have trained at internationally recognized culinary institutes. Namely  Verace Pizza Napoletana (the most authentic art of pizza baking, dating back 100+ years), San Francisco Baking Institute(the masters of bread bakers and beyond), Culinary Institute of America(culinary pros second to none), and the French Pastry School (the perfectionist in all things sweet).

I gained real-world experience collaborating with several street food vendors cooking authentic cuisines and with award-winning culinary professionals across the globe. All this while running a niche catering business with a sharp focus on global cuisines and healthy “good for you” meals.

With an advanced degree in Bioengineering, I am relentless to harness the power of science, realizing the full potential of nature-nurtured food, and making it both healthy and tasteful. 

Passionate about eating clean delicious food and good health I create unique dishes that sit at the

“Intersection of Gourmet and Healthy(TM)”.