Michele Rafeld, RD

When people develop a positive relationship with food, other parts of their lives become more balanced as well. Food and health were always an integral part of my life. Growing up, my mother was a vegetarian and avid home chef. I often accompanied her to our only local health food store, sipping on veggie juice while we picked up grocery staples. Ironically, my grandfather was a butcher and taught me the ins and outs of grilling and preparing meat. These early experiences sparked my passion for cooking, health and wellness. It also led me to a career in nutrition and culinary arts. My training began at the Natural Gourmet Institute in New York, where I completed the Chef Training and Holistic Nutrition program, based on Dr. Annemarie Colbin's seven principles of food selection: whole, fresh, seasonal, traditional, balanced, local and delicious. I learned how to prepare plant-based cuisine using grains, legumes, and sea and raw vegetables and discovered the profound impact food and nutrition had on improving my own health. While working as a personal chef and health coach, I obtained a master's degree in Clinical Nutrition from NYU and became a Registered Dietitian. My passion is to help my clients gain confidence in making their own food choices while improving their health. I've specialized since 2016 in treating patients with a variety of health conditions, including those with eating disorders. As a mother of two young children, I also help parents gain confidence in the kitchen feeding themselves and their loved ones. With a mindful and holistic approach to nutrition, I provide all of my clients with the foundation to make lasting and sustainable changes.