I studied Food Marketing at Saint Joseph’s University in Philadelphia and there I was a D1 athlete on the rowing team. My realization to study nutrition all started in college. Studying Food Marketing, I primarily focused on marketing strategies for processed foods. As an athlete there were drinks, bars, and powders for building muscle, energy, and performance. It wasn’t until then I realized that the “food” we were using to fuel our bodies wasn’t food at all, it was fake processed food. The missing piece to peak performance was nutrition.
The thought of food as fuel intrigued me, so upon graduation I moved to the west coast to attend Bauman College in Berkeley. There I became a Holistic Chef and Nutrition Consultant. The knowledge from culinary school and from nutrition has allowed me to work with a variety of clientele- from athletes, busy professionals, to those with severe food allergies and health conditions. I started my own practice as a private chef in the Bay Area working with clients with various auto immune diseases. I’m now the nutrition consultant at Vincera Institute. I specialize in IBS, active and recovering athletes, and weight loss. As new science emerges on nutrition, epigenetics, and mindfulness I take care to integrate it into my menu and nutrition practice. I want my clients to feel assured that they’re receiving the absolute best ingredients and guidance for their health.
Thanks to nutrition I have discovered the best version of myself. After going through a transition of mental clarity and confidence in body image, I knew I had to help others feel their best too!