My journey began with a deeply personal mission: transforming the way people with dietary restrictions eat by creating meals that are not just safe, but truly delicious. As a chef who was diagnosed with celiac disease in 2001 and Crohn's disease in 2006, I understand the challenges of navigating complex dietary needs.

My own health journey taught me that food could be both healing and enjoyable. Living with restrictions on gluten, dairy, eggs, beef, and salmon, I discovered that dietary limitations do not mean compromising on flavor or satisfaction. Through years of personal experience and professional culinary training, I developed recipes that meet strict dietary requirements while delivering restaurant quality taste.

As a health-focused plant based chef for the last 7 years, I have refined my approach to creating meals that are not just nutritionally sound, but also bring joy to the table. Each dish is a carefully crafted balance of flavor, nutrition, and compassion, developed through my own experience living with autoimmune challenges and my professional culinary expertise. We source many of our ingredients locally, work directly with organic farmers in the Pacific Northwest, and create meals that support wellness without sacrificing deliciousness.

My commitment to innovative plant based cuisine was further validated when I became the first chef to win Food Network's Supermarket Stakeout using exclusively plant based ingredients, proving that plant based, nutrient dense dishes can be at least as delicious as conventional one.

Chef Rouge Prepared Meals is more than a meal service. It is a testament to the idea that dietary restrictions can be a pathway to creative, nourishing, and truly satisfying eating experiences.