About Chef Melinda

My foray into the world of food exploration came in 1994 when I embarked on a 5-year journey in vegetarianism.  I began trying to recreate the things I tasted in restaurants and found that cooking intuitively - with whatever was on hand - brought me great joy .  Although my dietary choices have changed and evolved since, I maintain a vegetable-forward approach.  I honed my culinary skills in the restaurant business, while taking on small catering jobs on the side.  

In 2006, I graduated from the Natural Gourmet Institute and began working as a personal chef and caterer in New York City, followed by a 6-year stint as a corporate executive chef.  

In 2013, I co-founded a gluten-free granola business NUTS & BOLTS. Nuts & Bolts Granola can be purchased here: nutsandboltsbrooklyn.com.

Over the years I've found that I am happiest when I am creating culinary experiences that delight the senses, and also nourish the body, mind, and spirit. I experience great joy in feeding others, and that, in turn, feeds me.

I live in Brooklyn with my amazing partner and two orange cats, all of whom are very appreciative eaters!

 
 
Chef Melinda is a Certified Natural Foods Chef.
She also holds a NY Food Handler's License and is fully insured.
 
 

 

Nuts & Bolts Brooklyn

I co-founded Nuts & Bolts as a gluten-free granola and baked goods business in 2013 because I wanted to see more delicious gluten-free treats out on the market. Everything seemed to have one good thing going, at the expense of others.  

I took a "no compromises" approach,  sourced the best organic ingredients - including the incomparable Crown Maple Syrup from upstate NY crownmaple.com -  and settled on what I think is a perfectly balanced mouthful of deliciousness.

NUTS & BOLTS granola is not only gluten-free, but it is organic, vegan, and contains no refined sugars.

If you'd like to support us, go ahead to our site and order some granola!  

 

 

 

Other Culinary Work

Grow in the Garden

Grow in the Garden is a beautiful weekend yoga retreat space in the Hudson Valley, and I have the pleasure of being one of the house chefs. Come join us for a relaxing weekend!

GrowInTheGarden.com  /  Retreat Nutrition

The Secret City

I help curate food offerings at The Secret City, bringing together wonderful chefs to make the experience as enjoyable and mindful as it can be.

TheSecretCity.org  /  Food Offerings

Put A Egg On It

I contribute recipes to this fun and irreverant NYC-based art and literary magazine. Order your own copy online – there's a recipe from yours truly in Issue #10!

PutaEggOnIt.com / Order Issue #10

Slow Food NYC

At Slow Food's Chef Cook-Off in 2013, I made braised short ribs with prunes and pearl onions, plus a side of parsnip-celeriac-rutabaga mash and a walnut-watercress pesto.

SlowFoodNYC.org  /  Cook-Off Blog Post

Pie Corps / Pie Contest

In 2013 I entered Pie Corps's Apple Pie Contest, and won first place! My pie was a savory apple pie, made with caramelized onion, pecorino cheese, fresh rosemary, and thyme.

PieCorps.com  Blog Post  /  Photos