Chef Brett Orange County and Long Beach, CA
General Manager and Education Director
CA Native | Seasonal Farm Foodie | Adventurer
ServeSafe Food Manager Certificate #19777492
Read Brett's blogs!
Check out Chef Brett's Cooking Demos!
Pizza Making
Fresh Pasta
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Chef Brett is a Southern California native who graduated from Logan University with a Masters Degree in Nutrition and Human Performance. Brett also attended Johnson & Wales University in Denver, Colorado and received an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Culinary Nutrition. Brett also is a certified Nasm fitness nutrition specialist.
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' Doctors, Nutritionists, or Dietitians. Experienced in cooking for diabetic and pre-diabetic patients. He helps clients with weight loss, weight maintenance, and tracking macro nutrients. He's 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
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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! It's 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. You're 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. 
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Chef Brett's Top 3 meal prep selections
Plant powered carbo loading The night before a long run I love Butternut squash enchiladas with chorizo spice black beans using cassava flour tortillas. Don’t forget the Guac! Date night vibes Mediterranean crusted cauliflower steak Roasted garlic capers, parmesan, basil, and calabrese chilis baked onto of a roasted cauliflower steak I love mine with tangy gigante beans and a side of sautéed greens Warming comfort food with a paleo twist Braised bbq Bison with avocado mayo based cole slaw of course sugar free BBQ sauce Party Dishes top 3 Fun twist on one of the best street foods Mini sword fish al pastor tacos Grilled pineapple flame roasted sword fish toped with pickled red onion and micro cilantro Simple but delicious Bacon wrapped artichoke hearts with a basil dipping sauce Taste great Vegan too with coconut “bacon” crumbles Roasted salmon over farro risotto with crème fraiche and caramelized fennel , blood orange and toped with fresh herb salad and garlic chips A great combo of taste, texture and color |
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Watch chef Brett make truffle burgers!
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Muscles with corn, tomato, Calabrese chili broth
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John P., Newport Beach, CA
Wow is all I can say. With the restaurants closed down, I was looking for a fun way to celebrate my B-Day and include the whole family. Through my work at a wellness facility, I heard about the chefs at Whole Health Everyday. They are a Chef service that you can hire to come in once, or on a regular basis to do cooking (and shopping if needed) and they charge a reasonable hourly fee. Many of their clients have health concerns and request to follow certain diets so the chefs come in once a week to cook the whole weeks full of meals.
I contacted the founder Rebecca, and she guided me to Chef Brett based upon the menu I was requesting. I wanted to make it a fun, interactive semi cooking class and we settled on Italian. She recommended Chef Bret as he had spent time in Italy and Europe training and working. We spoke and he proposed several amazing menu options. Chef Bret did all the shopping and came fully prepared. Family popped in and out to help (eat lol) The menu was amazing:We started with Italian sparkling wine (I went right to the red) and feasted on a Charcuterie board of meats, cheeses, honey, fresh apricots from the Chef's own tree and more. Next was two types of fresh Crostini's: Mushrooms with Ricotta and Bruschetta. OMG :) Main course included Artichoke, Pecorino, Butterleaf salad with Lemon Truffle Pine Nut dressing and then Creamy Polenta with Burrata stuffed Meatballs braised in San Marzano tomatoes. We finished up with incredible Chocolate Olive Oil Cake with Berry Coulis (sorry no pics it went too fast). The cost was about the same as going to a nice restaurant but much more personal experience. Thank you so much for everything Rebecca and Chef Brett!