CA Native | Seasonal Farm Foodie | Adventurer
Conference for Food Protection Manager, National Certified Professional Food Manager Certificate #1822186
Chef Brett is a Southern California native who graduated from Johnson & Wales University in Denver Colorado with an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Culinary Nutrition. Brett studied abroad in Peru to learn more about the nutrition practices of the country. In obtaining his Nutrition degree Brett took medical nutrition therapy, athletic performance cuisine, life cycle nutrition which covered pregnancy, postnatal, and elderly nutrition among other classes.
Chef Brett has also worked in Italy and Croatia where he lived and learned the Mediterranean diet. He worked and learned under James Beard winning chef Jennifer Jasinski in Denver and acclaimed chef Paul Anders of Sweet Basil in Vail Colorado. Brett returned to California to open a restaurant as executive chef of a farm to table restaurant.
Chef Brett specializes in seasonal farm to table cooking, working with therapeutic diets prescribed by clients Doctor, Nutritionist, or Dietitian. Experience cooking for diabetic and pre diabetic patients. Weight loss, weight maintenance, and tracking macro nutrients. Great with vegan, vegetarian, lactose free, and gluten free diets. However, Chef Brett does not shy away from making comfort food if you get a cheat day.
When not working Brett enjoys biking, skiing, tennis, reading, and travel. Brett also volunteers his time as a Big Brother with Big Brothers Big Sisters of OC.
Specialty Diet Cuisine expertise: Diabetes, Keto, Kosher, Low Fat, Low Sodium, Mediterranean, Paleo, Plant Based, Vegan, and Vegetarian
“I look forward to working with my clients to create foods that not only taste great but make you feel great and accomplish your health goals." - Chef Brett
How did you end up being a personal chef?
I cooked while I went to school to get my degree in nutrition. I always wanted to work as a personal chef but my path took me into be the chef of restaurants and catering. I left for a greater work life balance and to use my skill learned in school and in high end restaurants to make an impact on peoples lifes through healthy cooking.
What inspired you to get into the health and wellness cooking?
I want people to enjoy my food and feel better! Its great that I get to feel as invested in my clients heath as they are.
What is most rewarding to you about your profession?
Helping my clients become happier and healthier. Getting the emails that they feel better and get more time to spent with their family.
What types of clients/diets do you cook for?
You name it I will do it. I have clients that try new diets every could months.
The one common thing is no matter the diet most of my clients want restaurant quality food using carefully selected seasonal ingredients, thoughtful presentation and concentrated efforts on all parts of the dish no matter the dietary restrictions.
How do you personally eat?
A lot of vegetables and mostly fish! I enjoy spicy foods and I use a lot of healthy olive oil!
What tips/advice would you give to someone trying to achieve optimal health?
Never give up your going to hit peaks, valleys, and plateaus. Never feel down or a failure for a week where you lost no weight. Keep moving forward with the goal to feel better and be healthier and remember there are 1000’s of ways to reach that and you might just be searching for the right path forward still.