Hey, I’m Chef ET — a professionally trained chef, nutrition coach, and your personal recipe developer.

B&T Bodega is where food meets function, healing, and empowerment. It’s not a meal plan, and it’s definitely not a diet. It’s a partnership — one that helps you build a sustainable, deeply personalized food system that works for you.

I’ve spent over a decade in the food world. I started cooking at a very young age, earning enough scholarships by the time I graduated high school attend Le Cordon Bleu College of Culinary Arts, graduating with my Culinary Science degree in 2015.

I followed that with my Precision Nutrition L1 certification, which helped me bridge the gap between food and functional wellness — something I didn’t know I’d one day rely on for myself!

I’m now currently obtaining my L2 Master Certification and my NBHWC Certification.

I spent years in restaurants, and I love them.

The pace, the teamwork, and the adrenaline are addictive. But I was constantly trying to prove my skills by outworking everyone around me, and in the process, I completely neglected my own health. This is not uncommon in the restaurant industry — feeding everyone but yourself.

I didn’t know I was sabotaging my hormones and running my nervous system into the ground. Eventually, my system failed. I couldn’t work the line very night. It became very clear that something had to change.

When I stepped away from the line and started working on recipe development, personal cheffing, and nutrition-based culinary work, I found a new kind of fulfillment. I began serving athletes, folks with chronic illness, and people navigating complex dietary needs. I saw food shift from precision and adrenaline to medicine, nourishment, self-agency and confidence.

I worked as a recipe developer and food writer for cookbooks, websites, and blogs. I learned to communicate the magic of these recipes with people who were really reading them and trying to learn.

I began to weave the web of agriculture, locality, health and self-sufficiency into one tapestry. When I started teaching as a culinary instructor, everything clicked.

I realized that what I really want is to help people learn to cook.

That might sound simple, but in today’s world, it’s an incredible tool of self-agency and healing.

Cooking isn’t just about feeding ourselves. It’s about reclaiming our choices, our nourishment, and our connection to the world around us. I believe that knowledge is power. Anyone can cook when they’re given the right understanding.

Now I split my time between teaching culinary arts in New Jersey and serving as the VP of Operations at Strategic Action Health, where I help people navigate the healthcare system — and, ideally, stay out of it.

This work is deeply aligned with the mission behind B&T Bodega. Because food can heal. And it doesn’t have to be complicated or anything less than delicious.

Here’s what I do at B&T.

It’s a full-spectrum experience for people who are ready to nourish themselves with intention. You’ll get:

🔪 An in-depth nutritional consultation so I can understand your relationship to food

🥜 Pantry audit
🥡 Custom recipes built around your lifestyle, health needs, and preferences
🦪 Budget-friendly strategies and

🥑Kitchen coaching and cooking tutorials (in person or via Zoom)
🥠 Tracking and check-ins that support sustainable change
🍍 Tutorials, guidance, and support every step of the way!

I offer one main package — $900/month for a fully immersive, personal food therapy experience. For new folks, a two-week trial is available at $300. We build a rhythm together. We work with your actual life. And we take the overwhelm off your plate — so you can fill it with something better.

If you’re ready to shift the way you relate to food, I’d love to cook with you.