Hello, I’m Courtney – Personal Chef and Nutritionist

Nutrition Thyme RD
Est. 2019 / Healthy, personalized, and delicious meals
for the week and special occasions

I cook because cooking is very personal and individualized; where you can share your journey and discover others. There’s the act of creating something extraordinary out of nothing with a few simple ingredients. You can see the smile on your guests after the meal begins.

I have a passion for food and the science behind nutrition. I enjoy helping people find their individual healthy food path and journey. I am a graduate of Le Cordon Bleu College of the Culinary Arts in Sacramento and later Seattle Pacific University with a Bachelor’s in Food and Nutritional Sciences, Dietetics. I am a Nutritionist with experience working in the healthcare field and I find joy in educating individuals (I am not a registered dietitian). I especially have experience in creating specialized menus from gourmet to simple menus. I also enjoy working with culinary professionals and on recipe development using various ingredients and techniques.

I was born and raised in Sacramento, moved to Walla Walla, then was a Seattleite – and now in Phoenix.  I enjoy baking, exploring various areas to discover new eateries and cuisines, and going on outdoor adventures. I’ve been involved in many culinary events around the country in places such as Charleston, Philadelphia, Sacramento, and Seattle.

Fun Experiences working at – 

Shamrock Foods as Menu Specialist 2019-2020

Taylor Farms in R&D Test Kitchen (Research and Development) 2019

Nutrition Internship 2018

Senior Living Retirement Community working in Food Service, Diet & Healthcare 2014-2017

Frosted Cupcake Shop as Head Baker 2013

Le Cordon Bleu Culinary School 2011-2012

Fun Facts:

My hometown is Sacramento

Graduated from Le Cordon Bleu College of the Culinary Arts

Then graduated Seattle Pacific University in Nutrition & Dietetics

Love hosting or going out to brunch

Collector cookbooks, new & old

Favorite things:

Traveling & exploring

Farmer’s markets

Learning languages

Going for walks

Cooking & baking

Reading at bakeries

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Act insurance

Food Business and Culinary Insurance
Insured through FLIP (Food Liability Insurance Program)