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Meet Our Incredible Team
The Living Kitchen was founded by Sarah Grossman and Tamara Green in 2010 and we’ve been making nourishing and delicious food ever since. As holistic nutritionists we love combining nutrition knowledge with cooking. Over the years we’ve done everything from run a busy meal delivery service in Toronto and cater boutique events, to publish two award winning cookbooks with Appetite by Random House (The Living Kitchen and Good Food Good Mood) and create recipes for Food Network Canada.
We’re a team of nutritionists and holistic chefs, specializing in nutrition based cooking. We make sure that only the best whole food, nourishing ingredients are used in your menus. That means- clean oils, non-refined sweeteners, whole grains, healthy proteins, and unprocessed ingredients.
Sarah
Kaelie
Aneta
Marianne
Debbie
Sarah
Nancy
Rebecca
Jill
Kassia
Meet the Team
The Living Kitchen was founded by Sarah Grossman and Tamara Green in 2010 and we’ve been making nourishing and delicious food ever since. As holistic nutritionists we love combining nutrition knowledge with cooking. Over the years we’ve done everything from run a busy meal delivery service in Toronto and cater boutique events, to publish two award winning cookbooks with Appetite by Random House (The Living Kitchen and Good Food Good Mood) and create recipes for Food Network Canada.
We’re a team of nutritionists and holistic chefs, specializing in nutrition based cooking. We make sure that only the best whole food, nourishing ingredients are used in your menus. That means- clean oils, non-refined sweeteners, whole grains, healthy proteins, and unprocessed ingredients.
Sarah Grossman - Founder
As a working mom I know the feeling of opening up the fridge at the end of an exhausting day with the question - what should I make for dinner? Add in mine and my family’s food preferences and sensitivities and it’s overwhelming to find the time to meal prep every day - I’ve been there! I’ve seen our private chef service help so many people over the last 15 years and that’s why I continue to love sharing our supportive cooking.
I started cooking professionally while I was in university studying women’s health and nutrition at Hampshire College in Massachusetts, US. While my interest in cooking grew, I also went through many years of health struggles and dealt with debilitating periods, endometriosis and surgery as a young adult. I went back to school in Toronto, Canada to become a holistic nutritionist, which helped me improve my own health issues and bring even more nutrition knowledge into the cooking that I did for my clients. I co-founded the Living Kitchen with Tamara Green in 2010.
I have a particular focus in working with women’s health (from period challenges to pregnancy/postpartum and perimenopause) and diabetes (my husband has Type 1 diabetes and we also offer an online program that helps clients optimize their blood sugar).
My favorite type of foods- I always love a good bowl with a hearty grain, protein, veggies and a yummy sauce. And, I love chocolate!
When I’m not working, I love spending time adventuring outside with my daughter and husband, doing yoga and pilates, and reading a good book.
Personal Menu Planners
Every week we'll plan a new customized menu for you.
Private Chefs
We'll match you with one of our holistic chefs and they'll cook for you each week.
- Kassia -
I have always loved food and eating and all the in between. One of my nicknames growing up was, “Nurse Wild Hair” as I was constantly making potions and trying to take care of people/make them drink the potions! I had a lot of health issues as a little kid, with asthma from the age of 4 up until late teens, collapsed lungs, pneumonia, in the hospital constantly, rounds of steroids, antibiotics etc. I had serious digestive issues, acne, major inflammation and all the good stuff. I got really tired of feeling terrible and just started learning all that I could about the body. Then I discovered holistic nutrition and fell in love with it. All things food, nutrition and the body fascinate me not to mention creating and enjoying delicious meals!
Favorite foods:
Basically anything! I just really love cooking and food, the mixing and matching of flavours, the freedom to make what I want when I want. Watching an idea based on nutrients, flavours or textures turn into something so delicious and satisfying. The kitchen is my favourite room in the house!
I love:
Cooking/eating, being outside in nature, riding my bike, Reiki, hanging out with animals, physical activity in general, learning and experiencing new things, just being alive on this beautiful planet.
- Marianne -
I got into cooking at a young age, my grandmothers and mother were amazing cooks and I loved learning how to cook with them. I became more interested in the nutritional side of food while working with community members and seeing the impacts of food inequality paired with knowledge gaps in cooking skills. Being able to share cooking skills and my nutritional knowledge with both young and old is very fulfilling.
Favorite Foods:
Soup, so many possibilities.
Brussels sprouts and banana bread. All the comfort foods.
I love:
Dancing and sewing.
- Kaelie -
My love of cooking started at a young age from helping my mom in the kitchen to watching hours of the Food Network together. Pursuing further education in Holistic Nutrition gave me even more confidence in the kitchen, understanding how food is not only enjoyable, but can help nourish, support, and heal your body.
Favorite Foods:
My favourite thing to cook is probably soup, with my two favourites being roasted butternut squash and a hearty chicken soup with lots of ginger and lemon! My favourite comfort meal would have to be spaghetti bolognese with a big salad and a side sourdough garlic toast
I love:
I really love to read and find it to be one of the best ways to unwind, aside from cooking
- Nancy -
I've always loved to cook. Making food for others is one of my love languages. I grew up with parents who loved to cook, especially my Dad who was from Southern Italy and made the best eggplant parmesan and baked bread without a recipe. In my university days, I lived in a co-op residence and took on the role of Kitchen Manager. I created the daily menus for the dining hall, ordered all the groceries and made elaborate holiday dinners for 100 other students. A few years ago, I had two friends who were struggling with health issues and asked me to prepare meals for them while they were recovering. Around the same time, I left my long-time media job and found myself naturally gravitating toward my passion for cooking, painting and photography.
Favorite Foods:
I love to cook Indian, Italian, Mexican and Middle Eastern dishes, just to name a few. I really love to experiment with spices and dishes that are new to me.
I love:
I'm interested in cultivating our connection to beauty, nature and the sensual world. I'm an artist and photographer so when I'm not cooking, I'm usually in my home studio playing with paint, roaming around with my camera, backcountry camping or travelling.
- Sarah -
I was interested in food and wanted to learn how to cook. After working in professional kitchens for many years, and learning how to make food taste good, I decided to further my education in Holistic Nutrition. This allowed me to learn how to prepare more nutritious dishes that still taste great. I graduated from George Brown College for their Culinary Management Program, and from the Institute of Holistic Nutrition for their Holistic Nutrition program.
Favorite Foods:
I love simple dishes that highlight the integrity of the ingredients. Pasta dishes with parm, garlic, olives and lemon are a favourite. I lean towards more Mediterranean/Italian flavours when it comes to my own food preferences. I also love cooking seasonally with what's available, and experimenting with different grains for more fibre/nutrients.
I love:
I love being in nature, and furthering my knowledge in all things spirituality and energy healing.
- Aneta -
I was dealing with a lot of digestive issues and realized the root cause was the ultra-processed fast foods I was consuming. I started teaching myself the basics of nutrition and cooking and started to see the transformative changes that helped lead me to wanting to teach others how diet can transform their health and wellbeing.
I completed the Culinary Nutrition program at George Brown College and furthered my knowledge by becoming a Certified Health Practitioner from the Institute of Holistic Nutrition.
Favorite Foods:
I'm always looking to see how I can make traditional comfort foods made ten times healthier with ingredient swaps!
I love:
I love exploring and trying out new restaurants to discover new flavours and experiences! (and snuggling up with my cat after a work day)
Debbie
I’ve been fascinated by cooking for as long as I can remember. Growing up, I was always watching the Food Network, reading cook books and making sure to try every type of food I could find. My interest in nutrition came later, after struggling with chronic health issues like inflammation, insomnia, digestive problems, and skin issues. That experience led me to explore how food can be both healing and nourishing.
I studied at the Institute of Holistic Nutrition and the Bonnie Gordon School of Confectionery Arts. Over the years, I’ve also traveled often, taking cooking classes from locals and learning to make various regional dishes.
Favorite Food:
I enjoy creating hearty, nutrient-dense meals such as North Indian food, comforting soups, and slow-cooked stews.
I love:
When I’m not cooking, I spend my time studying holistic health, practicing yoga, meditating, biking in nature, and connecting with friends over a meal.
- Jill -
Holistic nutrition is a huge part of my life. After a journey of health issues I took the advice of my daughters who are in the health and wellness field and became gluten and dairy free and started making better choices so I could feel healthy again. I’m fascinated with the healing potential of whole foods and how they can be used to prevent illness, reverse disease, and improve overall health and wellbeing.
My experience is extensive and varied from working in bakeries, orchestrating and catering 50 person events to creating beautiful charcuterie boards for intimate gatherings to sous chef and meal planning corporate work retreats with my daughter.
- Rebecca -
My inspiration for cooking was sparked during a program I took after high school called Katimavik. Each participant was required to be the house manager which involved planning and cooking meals for 12 people. That’s when I discovered I was capable of cooking food that was delicious, and far more dynamic than what I was used to eating growing up.
I took Yoga Teacher’s Training (YTT) in Costa Rica in 2016. As an exchange for the program, I cooked for the school's upcoming YTT in British Columbia, which required me to learn how to cook vegan food. I had an experienced vegan chef to work along-side me which taught me a-lot about how to cook delicious food. I continued learning new cooking techniques and eventually landed a job working as a vegetarian chef at a retreat center in Brighton Ontario. I am responsible for planning meals, shopping, managing the kitchen, and cooking for 10-25 people.
Favorite Food:
I love to cook soups and stews in the cooler months, and in the warmer months I enjoy cooking steak on the bbq with roasted potatoes and green beans from the garden.
I love:
When I am not cooking, my favorite place to be is in the garden. I also enjoy spending my free time crocheting an assortment of clothing and accessories