About

Restaurant Development

Whole Foods Market:
Leading retailer for organic and natural foods in the industry (2009 ‐ current), Austin TX

Current role; Senior culinary educator for the company’s healthy eating program, and media representation.

SAF Restaurant Brand
The first international ‘health focused’ vegan restaurant group (2005‐2009)

Executive Chef and development partner in establishing new restaurant concept; Istanbul | Munich | London

Counter Organic Wine and Martini Bar
The worlds first all organic bar and vegan restaurant, NYC, NY. (2006)

Executive Chef /Consultant; Re‐designed existing restaurant, menus, recruitment, training, re‐launch & events

Present Moment Café
Vegan café, Juicery and wine bar, St. Augustine, FL (2006)

Full restaurant consulting, designing of restaurant and kitchen, systems placement, menus, training & opening

In the Raw Deli
Upstate NY’s first vegan deli, Woodstock, NY (2006)

Full restaurant consulting, designing of restaurant and kitchen, systems placement, menus, training & opening

Spirit NY
Worlds first vegan restaurant located in a Nightclub, Manhattan, NYC (2005)

Full food service set up: kitchen set‐up, design & creation of kitchen, standard & catering menus, staff training, systems set up, press events, high volume / high‐end dinners for 900 + guests, and opening

Tree of Life Rejuvenation Center
Patagonia AZ (2003‐2005)

Executive chef, developed apprenticeship program, with team and  Dr. Gabriel Cousens around low glycemic menus.

Vitalities Inc.
Exclusive resort and spa, Kauai HI (2002)

Chef/Instructor consultant; menus, kitchen design, signature recipe development, education, event catering

The Farm Resort and Spa:
Hippocrates health resort of Asia; San Benito, Philippines (2002)

Chef/consultant; training, recipe, menu & kitchen systems; event catering; public education

Roxanne’s
World’s first exclusive fine dining living foods restaurant, Larkspur, CA (2001)

One of the chefs to collaborate on menus, kitchen design, and pre-opening events

Personal Chef | Large Event Catering

Woody Harrelson Personal Chef
(2005 – 2007)

Private Chef for movie productions; catering for cast events, private parties, wrap parties ect.

  • ‘The Walker’ Film, by Paul Schrader starring Lauren Bacall, and Kristin Scott Thomas (UK)
  • ‘ North Country’ Film, Warner Bros Production Co, staring Charlize Theron and Sissy Spacek (US)

Healthy Adventures Eco Adventures and Cruises
(2005-2006)

Executive chef, event organization, menus, daily production, training for 1‐2 week long events

  • B.V.I Eco Cruise; 150 guests, British Virgin Islands, a progressive cruise line with 5 star service
  • Florida Keys Eco resort; 250 people for 10 days at 4 star resort

Fresh Festival
Europe’s first raw and living foods festivals (2004, 2005)

Executive Chef of all food service for 350‐450 people for 3 day event; Wales and England

International Raw and Living Foods Expo
SF, CA and Portland OR (2001‐2002‐2003‐2004)

Executive Chef of all food service for the 7‐9 course menus for annual launch dinners to the expo, 300+ guests

Master Chef Showcase
Negril Jamaica (2000)

Sous chef and intermediary for 11 international chefs & management of 42 local staff; preparation & plating of meals for 250 guests for a consecutive 10 days, kitchen management and organization.

Education and Training

Whole Foods Market
World’s leading organic retailer (2009-present)

Creative lead on culinary curriculum around healthy eating, media events with food demos and culinary education as the focus, ongoing training around healthy cooking with team members and the public

The Cliffs Communities
Premier golf and wellness communities in NC/SC USA (2005‐2006)

Consultant / Educator developing wellness recipes for menus in all club restaurants, Staff & resident education

Vegetarian Awakening Conference
Culinary showcase, Grand Rapids Culinary School, Michigan (2006‐2007)

First vegan culinary conference at a culinary school; Offered demonstrations to attendees, tastings, panel discussion and lecture, 250 in attendance.

Total Health Show
Canada’s Most attended health conference in Canada; Toronto, Ontario (2006)

Key note chef/presenter, headlined the show and offered opening seminar with 125 in attendance with full meal, along with food demo / lecture the following day with around 400+ in attendance.

Living Light Culinary Arts Institute
Fort Bragg, CA (1999‐2001)

Staff chef for 2 years, teaching living food demonstrations for students globally, executed large catered events, assisted director in organization, expansion and culinary educational programs

Contributing Author

Healthful Cuisine, by Anna Marie Clement
Handmade in the Present Moment, by Yvette Schindler
Vital Creations Recipe Workbook
Baby Greens, by Micheala Lynn
Rainbow Green Live Food Cuisine, by Dr. Gabriel Cousens
The Conscious Cook, by Tal Ronnen
The Complete Book of Raw Food, by various chefs
Beyond Raw, by Victoria Boutenko, Elaina Love and Chad Sarno
Crazy Sexy Diet, by Kris Carr
Crazy Sexy Kitchen, by Kris Carr with Chad Sarno