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Viviana graduated from The University of Southern California and is certified in Plant-Based Nutrition from Cornell University at the Center for Nutrition Studies. She is a certified Plant-Based Culinary Professional recognized by The American Culinary Federation Education Foundation and The World Association of Chefs Societies. Viviana has also undergone additional training under leading plant-based chef, Matthew Kenney, at the Food Future Institute dedicated to the art of elevated plant-based cuisine. 

Viviana is passionate about culinary medicine — a field that blends the art of food and cooking with nutritional science and evidence-based nutritional research aimed at eating high-quality meals that help prevent and treat common health conditions and restore well-being. Viviana’s recipes are rooted in cooking to support healing as it relates to gut, skin, and mental health, immunity, hormone function, weight management, energy levels, inflammation, and disease prevention.

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