Vanessa Percher has been professionally cooking since 2005. A diagnosis of celiac disease early in her career changed the way that she perceived our relationship with food. Not one to back down from a challenge, she traveled to India to study Ayurvedic nutrition & healing through food.
Over the years, she merged her knowledge of Ayurvedic cuisine with her professional culinary background, which includes: a degree from St-Pius Culinary Institute, certificates in Nutrition from Alive Academy of Natural Health, a certificate in plant-based nutrition from Cornell Center for Nutrition Studies, as well as multiple courses completed at the Natural Gourmet Institute in New York City. In January 2013, she opened her first commercial establishment: Chef Veganessa.
Since then, Vanessa offers private chef services, catering services, cooking classes, consulting services and recipe development for restaurants and food distributors alike. She continues to remain abreast of the latest food science and is a strong advocate of plant based whole food and gluten-free nutrition. She believes that what you eat should taste great, be visually appealing and, above all, deliver the nutrition your body needs to live a healthy life.
Vanessa hasn’t gone unnoticed – her healthy eating philosophy and food-related advice has hit the pages of the Montreal Gazette, been written about in several blogs including the Montreal Luxury Report, Pure Magazine, Urban Expressions and has been featured on the Montreal CBC Daybreak Radio Show.