About Nancy Travis
As a health educator and personal chef, Nancy supports people on their journey towards health and wellness through cooking, teaching, and promoting a whole foods, plant-based diet. She cooks for families in their homes as well as teaching people how to prepare easy, delicious plant-based recipes in both private, public and corporate settings. She is continuously inspired by witnessing clients regain their health after transforming their diets with more whole grains, fruits, vegetables and legumes.
Drawn to the health benefits of plant-based cuisine, Nancy studied at the Natural Gourmet Cookery School and The Vega Institute in the early 90s. She also owned and operated a small chain of vegetarian restaurants in Seattle around the same time. After taking a break to raise her children, she returned to the kitchen in 2009 to become a full-time personal chef. In 2016, she completed a certificate in Plant-Based nutrition from the Center for Nutrition Studies at eCornell. Most recently, Nancy has completed her training to be a licensed Food for Life instructor, a program of Physician’s Committee for Responsible Medicine.
Nancy currently teaches many of her public classes at the Bainbridge Artisan Resource Network (BARN) on Bainbridge Island, WA where she is also an active member of the Kitchen Arts planning committee.
Sukhi Kitchen was born from a passion for cooking amazing food and a dedication to healthy eating. Founded in 2009 by long time Bainbridge Island resident Nancy Travis, Sukhi Kitchen has worked to help clients improve their lives by shifting to a plant-based diet.
In 2014 Sukhi Kitchen took up residence at Dayaalu Center to provide “grab and go” soup and salad service for their yoga and healthy living students, teachers and the community at large. Then, in August of 2016, Sukhi Kitchen closed their operations at Dayaalu in order to spend more time educating and coaching in addition to cooking for individual clients.
Sukhi Kitchen is licensed and insured.