Meet Heather Ciprani
Holistic Herbalist, Nutritionist & Private Chef
I have been in the kitchen cooking side by side with my family practically since I was born.
My dads’ grandmother came over from Italy and I learned how to make homemade pasta and Italian delicacies from a very young age. The style was fresh ingredients from scratch, simple, beautiful and effortlessly, rustic Italian. We also learned how to forage for ingredients as soon as I could walk. My mothers side also spent all our time together in the kitchen. My grandfather was a self taught gourmet cook. He prided himself on his custom kitchen with its fireplace and brick oven. His joy was entertaining and cooking for his guests of up to 40-60 people where he lovingly would cook all the food. He spent hours upon hours in his Time Life Book collection cooking series studying about fascinating cuisines and, naturally, as kids we were exposed to many different types of foods from all over the world.
Food has been my own love language from as young as I can remember. I was fortunate to live in Italy and perfect my sauce. The first half of my career took me all over the world, where I immersed myself in all the culinary delights. My passion has always been cooking and entertaining for friends from a casual meal to 3-4 course plated dinners just for fun. I love putting together cook-off parties and, of course, all the holiday meals are always at our house.
Prior to my exit from the corporate world in 2014, I made countless meals from 3 coursed NYE dinners for an intimate 8 people up to 28 people another year and cooked in many, many homes. For those that know me, food is always top of mind, thinking about the next meal and flavors, feeling inspired by everything around me. Since I was so passionate about food and nutrition, I decided to pursue my Masters of Science in Holistic Nutrition in 2016 and ever since, I have been teaching cooking classes and showing my clients the beauty of a well cooked, nourishing meal.
I decided after my son with born in 2022 to finally put myself out there, cooking for wellness retreats, wineries and intimate private dinners with thoughtful attention to detail in flavors and pairings. Making sure to satisfy and leave my clients feeling amazing after a nourishing meal.
My style of cooking is truly food first focused, making sensational flavors with nutrient density, where I always only see empty plates. I want people to feel the love and comfort that my meals provide. I am not classically trained at a culinary school, nor by any means a Michelin chef, but as an artist (my undergrad is a BFA degree from Tyler School of Art), I do appreciate beauty. I love the simplicity of old world effortless elegance in dishes and presentation.