Chef Suzi is a plant-based executive chef, specializing in world cuisine and superfood medicine. She is the former Executive Chef and Director for Prestige Hospitality, leading concepts such as Pressed. Chef Suzi is a well-known chef, culinary medicine and food industry consultant. Her food and recipes have been sold in Whole Foods, and utilized in kitchens, consumer goods, and medical studies across the world. With her full-service consulting firm, Haven Foods, she helps serve all aspects of the food supply chain, making it possible for companies of all sizes and tenures to commit to greener, cleaner, sustainable food industry. In addition to her work in the food industry, Suzi is a nutrition science researcher at the Tufts Freidman School of Nutrition Science and Policy and a clinical research consultant working with Inova Medical Systems on food and diet behavior. Suzi leads research studies and training for medical professionals about the use of food as medicine.
Chef Suzi's clients include True Bistro, Whole Foods, Sysco, BGood, Pressed, the country of Scotland, Domino Sugar, and the ACLU to name a few. She has been seen on NBC, Fox, CBS, ABC, Today, Jane Unchained, and in Shape, WSJ, Girl’s Life, Men’s Fitness, Women's Health, Girl's Life, Chowhound, Livestrong, Veg News, The Beet, Restaurant Management, and Eat This, Not That!
Chef Suzi's newly released book, Plant-Based Gourmet is the #1 gourmet cookbook of the season-- that's right the LEADER in gourmet is a vegan cookbook! With rave reviews from @rollingstone @nypost @vegnews this is a book you do not want to miss.
A native of Washington, DC, Suzi is an avid explorer, traveling the world studying fashions and flavors, and observing the relationship between food, behavior, and health in the US, the UK, Peru, Germany, India, Spain, Turkey, and Australia. Chef Suzi currently lives in Boston with her partner and 2 black rescued cats, grows edible and medicinal plants on her quarter acre urban farm, and works with community food security projects in her free time.