Rebecca Brown is a Culinary Instructor, Certified Integrative Health Coach, chef, and author. After earning her culinary degree she worked at The Zeppelin Ristorante in Orvieto, Italy, as well as Burton’s Grill and Six Main Restaurant in Connecticut, all of which gave her practical experience in Italian and high-end cuisine. After being diagnosed with a gluten and dairy intolerance in 2012, Rebecca used her wealth of experience to develop recipes that made her favorite foods edible once again. She is passionate about sharing this knowledge with others and teaching them how to nourish their bodies to wellness through nutrition, so she subsequently pursued her Health Coach training from the Institute for Integrative Nutrition and opened her own health coaching business. She also teaches culinary classes in her hometown and has now written her first book. She lives in Connecticut with her husband of 35 years and has three grown children, and a brand-new grandson.