She grew up working in kitchens and around family members who are accomplished cooks and restaurateurs, so food was a major part of her culture. Before she got into the kitchen though, she took another path — a path that her immediate family took — to being doctors. And then she took another, running a successful international fashion company in NYC with locations around the world.
But, during this time Suzannah was also seriously and chronically ill. No doctor could figure it out and after years of tests, medications and therapies, she found the answer: food.
She went plant-based and within two weeks of changing her diet, she was asymptomatic and after four weeks, she was off her medications.
It was then, in her 30s, she decided to become a professional chef, walking away from her fashion business that had caught the eyes fashion magazines like Vogue and celebrities including Beyonce, and went into the kitchen.
Her culinary career has been impressive, to say the least. She has developed food for major retailers like Roots and Whole Foods, worked with some of the largest consumer packaged goods companies developing flavor profiles and products. She served as the Executive Chef and Director for Pressed and Corporate Executive Chef of Prestige, and Pressed.
Today, Chef runs her own food industry consulting company, Haven.
She also works with the food and medical industries, bridging the gap of information, skill, and awareness for these foods, working on current medical studies observing the impact of food and diet on chronic illness and disease.
During all of this, somehow Chef found time to write a book, Plant Based Gourmet, which is due out this year.
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