about

In 2008, Chef Kristen was diagnosed with cancer. After six surgeries and several years of treatment, she decided life was too short to not live out her dreams. Her cancer diagnosis became a catalyst for her to place heavy focus on the things in life she could control. She took hold of her diet, switching to a vegan lifestyle and left her marketing career of 18 years to follow her passion as a chef, attending Le Cordon Bleu in Boston. After becoming bored with the vegan options that were available at the time, Chef began her crusade to uplevel vegan dishes from being palatable to irresistible.

Chef Kristen served as Executive Chef at Kombu Kitchen in The Four Seasons’ San Francisco as the first plant-focused restaurant inside the esteemed 4-star hotel brand. In 2013, Chef Kristen won the prestigious title of San Pellegrino Almost Famous Chef, having competed against 450 chefs with the first ever vegan dish. She has since been honored to judge the 2015 and 2016 competitions.

Chef Kristen found her breakthrough in the major league sports realm in 2014, through cooking for the New England Patriots organization at their stadium-wide Community Day. Chef hosted a cooking demo to guide their ravenous fanbase in ways to do a Healthy Tailgate. This well-received experience led her to chef a private dinner for the Patriots executive team and VIP sponsors in San Francisco during Super Bowl 50.  To this date, Chef Kristen is the only chef in the world that can say she served four world champion teams at the same time: NFL, MLB, NBA, and Rugby World Cup.  

Launching Nybll, a performance food service for the workplace, in December 2015, Chef Kristen has built a proprietary catalogue of 1000+ dishes  all of which avoid the use of dairy, gluten and refined sugars in order to fuel peak performance during the workday. It is for this reason, her client list is chalk full of top performers in both the worlds of tech and professional sports. Today Nybll serves nearly 6,000 meals a day..