Contributing Chefs and Nutritionists
Diane O-Connell is a pioneer in wheat-free and gluten free cuisine, having personally battled poor health due to wheat intolerance. Today she is a chef and dietary counselor for those with addiction, food allergies, chronic pain, and various diseases. She has served as co-executive chef at The Canyon in Malibu, a recovery center for those suffering from co-occurring disorders. She also has worked in a variety of restaurants in Manhattan, including The Candle Cafe, an entirely vegan restaurant; Terra 47, featuring locally-grown organic, classic cuisine; and The Green Table, an eatery devoted to organic sustainable farming. Diane attended the Chef’s Training program at the Natural Gourmet Institute for Health and Culinary Arts, learning principles of holistic cooking as well as classic technique. She also has a B.A. from the University of Massachusetts, Amherst.