Heidi is fanatic about farm-to-table dining, sustainability, seasonal menus, and local local local. She honed her vegan chef skills during her time living on the Big Island of Hawaii in a sustainable community where she managed an eco hostel and farm. Heidi had the privilege of training with vegans and raw foodies from all over the world. She was introduced to the spiritual side of veganism including elements of Jainism and the ethics of kindness. Through these practices and beliefs she developed a deeper connection to the ingredients she uses to create in her art form.
Company Growth (employees)