GABRIELLA GONZALEZ

Chef, CHN, Certified Body Trust Provider

She/Her

Gabriella is a holistic nutritionist, grassroots food sovereignty activist & community educator. She graduated from The Wellspring School for Healing Arts in Portland where she studied nutrition with both a Western and Eastern lens. Her passion for cooking blossomed at a young age and she views food as a way to express her creativity, connect with her ancestors & the earth, as well as re-affirm self-love. Her cooking style is global and she loves to weave flavors from all across the world including her own Nicaraguan indigenous roots. Guided by the rhythms of PNW seasonality, Gabriella infuses herbal medicine knowledge and foraged foods into the meals she creates. Passionate about contributing to a more just food system, she focuses on supporting local farmers, ranchers, and fisherfolk directly. She is experienced in cooking for a variety of therapeutic diets including AIP, gluten-free, nightshade-free, and IBS but her passion lies in helping women become more in tune with their cycle and balance their hormones through food.

Gabriella also runs Sky Above Trail Grub, an adventure meal company that provides whole food plant-based dehydrated meals!

ALEXANDRA NERI

Chef

She/Her

Chef Alli comes from a large Italian family, where her connection to food and cooking started from a very early age, as Alli learned to cook food straight from the garden with her grandmothers. She holds a master's degree in environmental protection and management which led her to the world of farming and farmer's markets. She moved to Portland from Chicago and began working on organic farms, where she deepened her connection with vegetables by learning more about their cultivation. Chef Alli shops predominantly at farmer's markets and enjoys getting creative with what is in season locally. She is particularly interested in soil science and mineral balancing in the body. She rarely starts a day without a special warm cacao drink packed with nutrients to fuel her morning. Alli’s simple pleasure is cooking a rustic meal (usually consisting of homemade pasta) over an open fire. Her goal is to help empower clients to take their health back into their own hands. She believes that our bodies know how to heal themselves, and our job is to support them through the process. 

HANNA LILLY

Chef

She/Her

Born and raised in the rich and diverse ecosystem of the Pacific Northwest, Chef Hanna finds her food roots in Earth, literally! From preserving the harvest from the backyard plum tree to making Frolly Soup (an amalgam of sticks, leaves, dirt, and if we're lucky a worm or two), Chef Hanna has long understood that relationship to food and relationship to place are largely one and the same. Over the years, Chef Hanna has integrated this philosophy into work as a food systems educator, a farmer, and, most recently, the founder and lead producer of Freedom Harvest, a project working to build just food systems with previously incarcerated folks and their loved ones. While in the kitchen, Chef Hanna focuses her culinary exploration on foods that are highly nourishing, both on a biological and experiential level. She takes inspiration from her German matrilineal line to incorporate a nose-to-tail approach to cooking with animals (sometimes even doing her own butchering). She is also savvy with vegetarian and vegan cooking, thanks to several seasons as a produce farmer (you eat what you grow!).