Laura Stec is a chef, author, educator and food industry professional who enjoys teaching about the artistry, health and energetics of cooking. ProChef® certified from the Culinary Institute of America, she also trained at the School of Natural Cookery and the Vega Macrobiotic Study Center. Her specialty is “contemporary-nutritional, high-vibe organic, California cuisine.”

Laura worked in restaurants, including the Left Bank and Flea Street Cafe (both in Menlo Park, CA), before starting Laura Stec – Innovative Cuisine, which offers private chef services, wellness programs, and Green Cuisine workshops to businesses. As Culinary Health Educator for Kaiser Permanente Medical Group, she teaches at major Bay Area corporations, offering a suite of options for employee wellness and health fair events. As former Corporate Chef for Pescadero Foods, Inc., Laura’s team developed three products for market: Wattle & Comb® 100% pasture-raised eggs, whole grain chicken feed, and Zoupka®, an innovative soup line for the National Schools Lunch Program, combining USDA commodities with local foods.

An early leader in the food and environment movement, Laura’s message that “the most positive effect we can have on the environment begins on our dinner plate,” has been heard from coast to coast. With the environmental organization, Bay Area Action, she founded EEAT (the Environmental Eating Action Team) in 1997, and was chef of their popular Decadent Dinner Parties for over 10 years. Her book, Cool Cuisine – Taking the Bite Out of Global Warming, co-authored with San Jose State professor and Google Sceince Fellow, Dr. Eugene Corderro, has been reviewed in 17 countries and seven languages.