CONTACT
Felipe Dupouy - Private Chef / Culinary Consultant felipe@wellnessplantbasedchef.com +1 (323) 810 1147
PRIVATE CHEF AND CULINARY CONSULTANT WITH A MULTIDISCIPLINARY APPROACH TO FOOD
I’m a plant-based culinary consultant and private chef with a background spanning culinary arts, nutrition, food science, culinology, and fine art.
With eight years of experience as a private chef, I continue to create highly personalized food for individuals and families while bringing that same experience and perspective to my work as a culinary consultant. Working closely with clients has taught me something fundamental: great food begins with understanding the person it is being created for.
Today, I bring that way of thinking to both culinary consulting and private dining. I work with restaurants, hotels, resorts, wellness organizations, and food businesses to develop food that is delicious, beautiful, practical, and designed around the people who will eat it. I also work directly with individuals and families, creating personalized meals around their health, lifestyle, preferences, and the outcomes they want to achieve.
Whether I am developing food for a business or cooking for a family, my approach is the same: understand the need first, then thoughtfully design the food around it.
THE DISCIPLINES THAT SHAPE MY WORK
My approach to food has been shaped by three complementary disciplines. Art taught me to see relationships, think creatively, and design with intention. Nutrition taught me how food can support human health and well-being. Food science and culinology taught me to understand what happens inside food and why.
Together, these disciplines allow me to approach food from multiple perspectives—creative, nutritional, scientific, and culinary—and turn those perspectives into practical food solutions.
DESIGNING WITH PURPOSE
My private-chef practice has required me to design food around a wide range of nutritional and dietary needs, including plant-based, gluten-free, oil-free, low-sodium, nut-free, low-glycemic, anti-inflammatory, elimination, rotational, and other individualized approaches.
Working within these parameters has strengthened my ability to create food that remains flavorful, satisfying, visually engaging, and varied while being thoughtfully aligned with each client’s individual needs.
WORKING ALONGSIDE HEALTHCARE TEAMS
My private-chef experience has included working alongside physicians and other healthcare professionals when food needed to be aligned with specific nutritional requirements.
I have experience translating individual dietary considerations into practical, enjoyable meals while maintaining communication with the professionals responsible for each client’s care.
BOTANICAL & PLANT KNOWLEDGE
My interest in plants extends beyond their culinary uses. I have studied wild foods, fermentation, plant-based cheesemaking, wild food cooking, and medicinal plants with experienced practitioners and educators.
This background has deepened my understanding of plants as ingredients and expanded the possibilities I see for creating distinctive, plant-forward food.
I have trained with several medicinal plant experts, including:
Professor Jay Adams - Professor of Pharmacology University of Southern California, Los Angeles, California. Native American Medicinal Plants Course and California Medicinal Plants Class
Pascal Baudar - WildCraft Food Artist, Los Angeles, California. I took several classes from Pascal. Including: Wild Plant Fermentation, Plant Based Cheese Making and Vinegar Making Classes and Wild Food Gourmet Cooking.
Angel Rose - Healer, Pacific Northwest medicinal plant expert, Portland Oregon. Foraging for Medicinal Plants Course
CULINARY PRACTICE
Alongside my work as a culinary consultant, I continue to work as a private chef, drawing on more than eight years of experience creating highly personalized food for high-end clients. In this work, food must be highly personalized, consistent, carefully sourced, and responsive to changing needs.
My work includes menu and nutritional planning, developing specialized menus, researching ingredients, building organic vendor networks, managing dietary preferences and allergens, creating prepared-meal systems, maintaining food inventories, and developing food programs for both short- and long-term needs.
This experience has given me a practical understanding of how to translate culinary concepts into food experiences that are thoughtful, functional, and responsive to the realities of kitchens, daily life, and the people they are designed to serve.
WHY I CONSULT
Food is rarely just a recipe.
It has to work for the person eating it, the people preparing it, the operation serving it, and the purpose behind it.
My role as a private chef and culinary consultant is to bring those pieces together—using creativity, nutrition, food science, and culinary experience to develop food that solves a real need and still makes people want to eat it.
