Nina Curtis is recognized as a thought leader and trailblazer in the plant-based culinary movement. Chef Curtis presents lectures and demonstrations on health, nutrition and whole, plant-based foods around the country. She has developed wellness training programs, has set up and led kitchen operations, and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous seed-to-table recipes that are essential to having an exceptional plant-strong culinary experience. Chef Curtis has appeared on national TV and she is a guest speaker at several national culinary conferences.
As the former Director and Executive Chef for the Adventist Health, Roseville Campus, Vitaliz Café and Culinary Arts, Chef Curtis was at the helm of this dynamic culinary division. From inception, launch and execution, Chef Curtis recruited, trained and led both the front and back of the house team, providing delicious and nutritious plant-based meals for associates and guests at the Adventist Health Corporate Offices. She also led whole plant-based food educational programs and presented demonstrations to encourage associates and guests to incorporate more whole foods in their diets outside of work, receiving rave reviews.
During her time as Executive Chef at The Ranch at Live Oak, Malibu, the acclaimed seven-day fitness and wellness bootcamp and the Chief Nutrition Officer for the Ranch Daily, a meal subscription service in Southern California, Chef Curtis kept her finger on the pulse of wellness and plant-based lifestyle trends and incorporated the best of the best practices and cuisines for guests to have a full wellness experience.
Chef Curtis has been an avid proponent of a plant-based lifestyle for over twenty years. Her food and beverage background includes working with Marriott Group, Hilton Hotels, Baxters, Manhattan Beach, the El Caballo, Oakland, Pure Food and Wine, New York and the Springs Restaurant and Wine Bar, Los Angeles.
An MBA graduate of Pepperdine University, Curtis was also trained at Living Light Culinary Institute, Trinity School of Natural Health, the Natural Gourmet Culinary Institute and she holds a Plant Based Nutrition certificate from the T. Colin Campbell Center for Nutritional Studies, Cornell.Visit Plant'ish & Co. Culinary Arts share