Former competitive bodybuilder turned gourmet plant-based chef, Nina Curtis says she decided to overhaul her diet about 20 years ago after realizing her body “didn’t want animal-based protein” anymore.
“I had to break up with salmon because it was already breaking up with me! I listened to my body. And started studying everything I could find to better understand the connection between nutrition and how the body works,” she explained in a blog post. “I became my own lab, experimenting with different fruits and vegetables, and found I could increase my lifting and my recovery time by living a plant-based lifestyle.”
Curtis earned her MBA from Pepperdine University and a plant-based nutrition certification from the T. Colin Campbell Center for Nutritional Studies at Cornell. Curtis has a rather extensive vegan culinary resume. She worked in established venues such as The Ranch in Malibu, Pure Food and Wine in New York, the Springs Restaurant and Wine Bar in Los Angeles, the Marriott Group, and Hilton Hotels. Now, she is the director and executive chef of Adventist Health. The faith-based, nonprofit integrated health system has locations in more than 80 communities in Hawaii and on the West Coast.
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