My ancestors are farmers from a tiny island across the world, and thus being nourished by the soil, runs in my blood.

Having grown up between California and Arkansas, I am inspired by food from the land and the wisdom of small farmers.

I spent over 20 years in healthcare, founded the Academy of Culinary Medicine and presented papers at national conferences across the country. I realized that food was everything.

Committed to this path of truth, I embarked on formal culinary studies. I traveled to Bali to become a raw food chef and pursued a year of culinary school at Brightwater Culinary. To expand my knowledge- I traveled to London, Paris and Sri Lanka, to learn from both home and professional chefs.

My goal is to de-mystify the world of Asian fusion, Sri Lankan cuisine and exotic spices, while using local ingredients, and collaborating with small farms in Arkansas. I hope to showcase Eastern dishes for the complex masterpieces they are- while still honoring their simple elegance. And lastly, I want to teach people the deep, soulful nourishment of these foods.

Balanced with my love of Paris desserts and ongoing studies in pastry, my love is to humbly teach my knowledge to others- and thus, Moon + Saffron Culinary was born.

natasha.