Today we’d like to introduce you to Debra Santelli-Delson.
Hi Debra, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My story began as a chef out of culinary school working at Michelin Star restaurants in New York City. A few years in and many beautiful meals later, I yearned for healthier, healing foods rather than decadence. So off I went to Los Angeles, working my way through nutrition school as a caterer. For the next 15 years, I worked in Los Angeles as a private chef and nutritionist. Creating a niche for clients with cancer, autoimmune diseases and poor health not getting resolved within conventional diets and doctors. I had arrived at my true calling. Healing foods, one plate at a time. I came back home two years ago to Florida to be closer to family and continue my work. And continue my work I have. Florida has not only allowed my career to flourish even more but also allowed me to begin to work on other business ventures I had only envisioned and dreamed of in the hustle of Los Angeles. In the past few years, I have built up a private clientele providing them with healing foods delivered weekly, nutritional consultations, cleanses and even some fun, but always healthy, dinner parties and events. I also started working again with my families organic farm located in Homestead. Coming back to Florida feels full circle and now time to create the next chapter of health and happiness.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Now that I relocated back to Florida, some obstacles I have faced is too not repeat career choices that created an imbalance with work/family dynamics. Also staying steadfast with my bigger dreams and goals with my career, regardless of the day to day stresses and challenges that may arise.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Functional Medicine Nutritionist and Private Chef
Can you talk to us about how you think about risk?
I’m pretty pragmatic. I like to look at the goal, set a plan and implement. I’m not afraid of risk, just cautious. I deal with people’s health and well-being. Part of that is to be responsible and make sure my clients are taken care of. Of course, if I’m doing a fun event, celebration, etc. then sure, I feel less pressure and have more fun. But my daily work involves healing foods as medicine and being too risky is often not an option.
Contact Info:
- Email: healingplatesinc@gmail.com
- Instagram: healingplatesinc
- Facebook: healingplatesinc
Image Credits
Jackie Alberts
