Chef Lindsey Davis
Seattle Personal Chef
Chef Lindsey's Bio
Hailing from the East Coast, Chef Lindsey Davis holds a master’s degree in nutrition from Bastyr University. She believes in the transformative notion of food as medicine and trained as a plant-based chef in New York at The Natural Gourmet Institute (now a part of ICE Culinary). Her experience extends from managing kitchens in restaurants and retreat centers, catering, product development and recipe writing. She is passionate about flavor, and making vegetables taste delicious! She also loves making food accessible for all dietary needs.
Music is a big part of Lindsey’s world as well as podcasts, and she likes to listen to them while knitting, hiking, and making art.
About Down to Earth Cuisine
Down to Earth Cuisine provides meals that are sustainably and responsibly sourced. To help preserve this approach, we use GMO free products, organic when available and wild caught seafood approved by the Monterey Bay Aquarium Guide to Sustainable Fishing.
When we moved over to custom delivery services, it meant having to find new sustainable ways to deliver the meals, using only compostable containers to reduce use and purchasing of plastic. We also work with One Tree Planted a nonprofit organization that plants trees on our behalf to offset our carbon footprint.