Before coaching culinary leaders across the country, Deb was a licensed physical therapist obsessed with results, performance, and human behavior. When her son’s early health issues revealed just how powerful food could be, she didn’t just adjust her recipes—she rerouted her entire career.

She traded anatomy charts for knife rolls, trained at the Culinary Institute of America, the Culinary Business Academy, and the Culinary School of Fort Worth, and built a personal-chef business rooted in culinary medicine long before the industry had language for it.

That single decision set off a two-decade run as a serial culinary business founder: seven brands, two restaurants, multiple product lines, and the kind of earned experience no certification can replicate.