A lifelong vegetarian and vegan for more than six years, Chloe aims to bring delicious, meat-free dishes to the mainstream. Her decadent desserts and savory entrees prove that vegan cooking offers healthy choices without sacrificing flavor.

Chloe is a graduate of The Natural Gourmet Institute and the University of California, Berkeley. She has also completed Cornell University’s Plant-Based Nutrition program based on Dr. T. Colin Campbell’s The China Study.

Her professional work includes Millennium Restaurant, San Francisco; Counter Organic Vegetarian Bistro, New York City; and Herbivore Restaurant, Berkeley.