Viviana graduated from The University of Southern California and is certified in Plant-Based Nutrition from Cornell University. She is a certified Plant-Based Culinary Professional recognized by The American Culinary Federation Education Foundation and The World Association of Chefs Societies. Viviana has also undergone additional training under leading plant-based chef, Matthew Kenney, at the Food Future Institute dedicated to the art of elevated plant-based cuisine.

Viviana is passionate about culinary medicine — a field that blends the art of cooking with nutritional science and evidence-based research aimed at eating high-quality meals that help prevent and treat common health conditions while restoring well-being. Viviana’s recipes are rooted in cooking to support healing as it relates to gut, skin, and mental health, immunity, hormone function, weight management, energy levels and inflammation. She is mindful of cooking methods when preparing nutrient dense, plant-rich meals as well as techniques that boost micronutrients, phytonutrients, and their bioavailability for maximum antioxidant and anti-inflammatory properties.

Viviana believes that in order to consume foods that will best support our body, the food needs to look as good as it tastes. Her true passion lies in designing and plating dishes that boast an impressive concentration of nutrients, higher levels of vitamins, minerals, amino acids, fatty acids, and fiber for improved and optimal health.