Roniece Weaver MS RD LD

Hari Pulapaka, PhD, WCMC, CEC

Originally from Mumbai, Hari has been residing in the United States since 1987. He earned his Ph.D. in Mathematics from the University of Florida in 1995. A professional midlife crisis prompted him to pursue culinary arts, resulting in his graduation from classical culinary school in 2004 with top-of-the-class honors. A four-time James Beard Best Chef semifinalist, Hari has been invited to cook at the historic James Beard House in New York City seven times. He was also a featured chef at the 2018 James Beard Awards in Chicago. In 2008, Hari co-founded the award-winning restaurant, Cress, located in DeLand, FL with his wife Jenneffer Pulapaka, which, during his co-ownership and leadership from 2008-2019, garnered numerous accolades, including being rated as ZAGAT’s #1. In 2017, Hari established his company, Global Cooking School, encompassing his culinary pursuits, which include teaching, philanthropy, and crafting world-class, globally inspired, and sustainably minded tasting menus. Hari is no longer affiliated with Cress Restaurant. Through the Global Cooking School, Hari channels all of his creative endeavors as a classically trained globally-inspired chef with a keen and focused eye on sustainable practices and mindfulness. Recognized as a GRIST 50 fixer in 2016 for his innovative efforts in food waste reduction, Hari holds the title of Certified Executive Chef (CEC) with the American Culinary Federation and is an inductee into the American Academy of Chefs. Additionally, he is a Worldchefs Certified Master Chef (WCMC). Hari actively contributes to sustainability initiatives as a strategic advisor for Postelsia, a member of the Chief Sustainability Officer (CSO) Group and the Academic Working Group of Food Tank, and a participant in the Zero Food Waste Coalition. He serves as Chef/Partner for Enroot Organics, PBC. Hari is a prolific author, with multiple published books to his credit. His latest endeavor, coauthored with his wife, Dr. Jenneffer Pulapaka, is titled “The Heart Healthy Plant-Based Cookbook: 101 Recipes for Lowering Blood Pressure, Reversing Heart Disease & Cardiac Recovery,” scheduled for release in Summer 2024. The book is published by Hatherleigh Press and distributed by Penguin Random House. Hari Pulapaka is a dedicated and tenured Associate Professor of Mathematics at Stetson University since the year 2000.

Allison Harrell, RDN, CCMS

Allison is a Registered Dietitian Nutritionist, Certified Culinary Medicine Specialist and Professional Plant Based Chef. She has been passionate about food and nutrition for more than two decades. She works one on one with clients to improve their fate by what they put on their plate. She inspires wellness by incorporating culinary experiences with a science-based approach. Allison develops programs and tools that make a positive difference on the health of our community by instilling confidence in the kitchen. Allison is the founder of www.mywholenewlife.com offering one on one nutritional therapy specific to your needs, group sessions, meal plans and cooking classes

Carly Paige

Carly Paige, culinary nutrition expert and chef, is on a mission to redefine the way we view our health through simple swaps. She believes that cooking healthfully can be simple, and should always be delicious. Her holistic approach towards plant-based cooking is designed to introduce you to a new way of using foods and flavors in the kitchen. Carly is a cookbook author, speaker, and founder of FitLiving Eats Winter Park, a concierge private chef company that offers high-end meal prep services, boutique catering, and wellness events. She has had the opportunity to partner with some extraordinary organizations to educate their workforce on her holistic approach to healthier habits, including NASA, Southwest Airlines, and The Four Seasons. She is a graduate of the Institute for Integrative Nutrition, Nutritious Life, and Plantlab Culinary.

Marta Ferraz Valles, MA, RD, LD

Marta is a registered dietitian with years of experience in nutrition counseling for gastrointestinal conditions, obesity, and other chronic diseases. Currently, she is an outpatient dietitian at The Institute for Digestive Health and Liver Disease at Mercy Medical Center in Baltimore, Maryland, where she provides individualized nutrition counseling. In addition to digestive health, she is passionate about educating individuals regarding the benefits of eating more whole plant-based foods and helping them make lifestyle changes to be happier, prevent chronic diseases, and live a better life.