Meet the ChefsNancy Travis - Early in life I delighted in cooking for my family. My father instilled an appreciation of quality food with beautiful presentation. Drawn to the health aspects of plant-based cooking as an adult, in the 90’s I studied at the Natural Gourmet Cookery School and learned macrobiotics at the Vega Institute. I furthered my natural foods expertise through operating a vegetarian restaurant in Seattle with a focus on whole foods. After raising my children full-time, I went back to professional cooking in 2009. Then in 2016, I completed a certificate in Plant-Based nutrition from the T. Colin Campbell Center for Nutrition Studies and eCornell. I bring more than 20 years of experience in plant-based meal preparation and love helping people reach their goals for wellness. Stephanie Viele - I am one of those rare Bainbridge Islanders who not only grew up here but chose to come back after college with my high school sweetheart to raise our family. My interest in health, wellness and cooking came after losing both of my parents far too early due to disease. So, I chose to go back to school and received nutritional training from the Institute for Integrative Nutrition and a Professional Plant-Based cooking certification from Rouxbe cooking school. After all of this training, I know that good food is the very best tool to finding our healthiest selves. My goal is to create and share delicious food that also happens to be healthy and nutritious. |
Stephanie Viele & Nancy Travis
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A bit of history...
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, Suhki Kitchen has worked to help clients improve their lives by shifting to a plant-based diet.
In 2015, Stephanie Viele came on board after Suhki 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, Suhki Kitchen closed their operations at Dayaalu in order to spend more time educating and counseling in addition to cooking for individual clients.
Stephanie and Nancy completed "Forks over Knives Plant-Based" Certification in April of 2017. This training emphasizes whole food cooking without added oil and low salt and sugar.
Sukhi Kitchen is licensed and insured.
In 2015, Stephanie Viele came on board after Suhki 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, Suhki Kitchen closed their operations at Dayaalu in order to spend more time educating and counseling in addition to cooking for individual clients.
Stephanie and Nancy completed "Forks over Knives Plant-Based" Certification in April of 2017. This training emphasizes whole food cooking without added oil and low salt and sugar.
Sukhi Kitchen is licensed and insured.
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