About Nancy Travis
As a health educator and personal chef, Nancy supports people on their journey towards health and wellness through cooking, teaching, and supporting people transition to a whole food, plant-based diet.
Beginning In the early 90's, Nancy studied macrobiotics at the Vega institute and plant-based cooking at the Natural Gourmet Cookery School. She was co-owner of 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.
Since 2014 Nancy has been learning more about the health benefits of a plant-based diet and has earning a certificate in Plant-Based nutrition from the Center for Nutrition Studies at eCornell as well as becoming a licensed Food for Life instructor, a program of Physician’s Committee for Responsible Medicine.
To further her education and understanding of veganism, Nancy recently completed training to become a Mainstreet Vegan Academy certified vegan lifestyle coach and educator (VLCE). She also completed additional culinary training with Chef Mark Reinfeld, a respected vegan chef.
Nancy currently teaches cooking and health education both online and in person in her community.
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.