Isabella Gambuto is a former restaurateur turned certified natural chef, caterer and food stylist. After owning and operating her own Italian restaurant in NYC for 6 years she decided to make cooking her full-time career, sold her restaurant and moved to California to pursue her passion. She focuses on delicious, beautifully styled and well-crafted meals that just happen to be good for you. Using only the highest quality organic produce and grass-fed, free-range and heritage proteins. She strongly believes the best ingredients are also the most sustainable and earth friendly. They also taste better. Whether it’s classic Italian fare, Asian-inspired take-out fake out, or intricately styled grazing boards, she brings a vibrant health and elegance to food service, with meals that will make you feel as good as they taste!

My Story

I believe in feel-good, healthy and environmentally sustainable foods. I grew up in my father’s Italian restaurant and was running both the front and back of the house by the age of 23. I have always been extremely passionate about food – the sources, preparation and presentation – but not so concerned with my own health. This all changed when I was 27 and diagnosed with endometriosis, a common yet under diagnosed uterine disease.

 Endometriosis is the result of inflammation and scar tissue attached to the inner and outer uterine walls, ovaries and fallopian tubes, and possibly other vital organs near the uterus. It causes severe and chronic pain along with the very real possibility of infertility. The diagnosis changed my life; it forced me to reconsider my relationship with my own health and wellbeing, and my views on food.

 The first step I took was changing what I eat, starting with a basic anti-inflammatory diet. Over the past four years, I’ve explored various culinary approaches to health and different meanings of what it means to be healthy.

 This path led me to sell my restaurant and pursue a new, more health-oriented career, ultimately deciding to become a holistic natural chef. I have the industry background, the health knowledge and the personal experience of healing myself to now help others do the same. I am passionate about real, whole, feel good foods that are healthy and environmentally sustainable. I believe that food itself can be medicinal and understand the importance of bio-individuality, meaning no one diet fits everyone. Nevertheless, as inflammation has been named as a universal perpetrator in countless disorders and diseases I chose to specialize in anti-inflammatory cooking. Food well chosen and prepared can benefit a multitude of ailments and illnesses.