Natasha, a Nutrition Clinical Dietetics and Food Science graduate of Johnson & Wales University, started her career in Cleveland working in sustainable restaurants. She has since continued on the path of conscious cuisines in various corners of the country, also working with many chefs at her home grounds in Milan, Ohio, at the Culinary Vegetable Institute at The Chef’s Garden. Currently Natasha works as a Private Chef in Providence, Rhode Island. She spends her free time traveling and drawing inspirations from her experiences.