Driven by a passion for accessible, sustainable, and flavorful plant-based cuisine, Chef Reya has dedicated her career to using food as a powerful tool for positive change. Her journey began as a plant-based chef and educator, where she developed cooking classes for college students focused on creating seasonal, budget-friendly, and delicious meals. Through grants she secured for the Food Systems Working Group, a nonprofit dedicated to food security, she was able to offer these classes for free, creating a valuable resource that empowered students to make nourishing meals on a budget. Her commitment to food security and sustainable systems led her to the Esalen Institute in Big Sur, where she experienced profound culinary growth. At Esalen, she refined her skills, working with fresh, seasonal ingredients and learning from a community dedicated to holistic well-being. Today, she carries forward this knowledge and my dedication to making plant-based eating both accessible and deeply satisfying for all.