Over the last 6 1/2 years The Naked Bite has grown to include an amazingly talented group of people, we are so grateful! The core values of our company and our approach to vibrant and ethical cuisine is ever present no matter which of our chefs is lovingly crafting the food. Our team uses Naked Bite tried an true recipes to support and enhance their own creativity. We create our team based on a chef’s adept understanding of flavor and a commitment to increase the vibration of our clients, the ingredients and the world as a whole. We promise that whomever is cookin’ you will enjoy the most delicious vegetable-driven cuisine, one NAKED bite at a time!
Learn more About Us and founder Chef Amber Antonelli.
Chef Kelli Northington~ Manager of The Austin Market
Kelli’s passion for food and cooking is something that has always been a part of her life. Growing up in Houston, she loved cooking with her family and became interested in culinary arts and entertaining while attending The University of Texas at Austin. Over the last decade or so, she has shifted her focus to healthy, clean eating and learning new ways to incorporate nutritious ingredients while always keeping flavor at the forefront. One of her favorite challenges is to recreate healthier versions of dishes that she has had at restaurants.
Kelli is a graduate of the Institute for Integrative Nutrition, where she furthered her knowledge of different diets, new ways of cooking and eating and an overall wholistic approach to wellness. Kelli is also a certified personal trainer and is passionate about teaching people that a healthy lifestyle is all encompassing with diet, physical activity and mental health. Kelli is inspired by providing clean, delicious food for her clients and helping them with any special dietary needs and introducing them to new and exciting ways of eating. She loves the personal connection she forms by working in clients’ homes and sharing her passion for cooking, wellness and nutritious food.
Chef Kristin Piegza~ Austin
Kristin’s formal culinary career began with an educational foundation at the Culinary Institute of America. Following her formal training, she brought her artistic eye and background in cultural studies to Saveur Magazine. Her time at the Saveur test kitchen was one of her most valuable experiences to grow as a chef. The magazine introduced her to recipe testing, food styling, photography and writing, along with the opportunity to learn from and collaborate with top name chefs.
Following her time in the editorial kitchen, she went on to explore other sectors of the food world such as catering and events, but soon found herself immersed in recipe testing and food styling for Blackbird Bakery’s cookbook “The everyday Art of Gluten Free.” After the success of the publication, she joined the Blackbird team as Head Baker and Bakery Director, managing all aspects of production for the wholesale and retail businesses. She has a diverse repertoire of cooking styles, easily accommodating dietary needs, restrictions or food allergies.
Kristin has always been drawn to food, herbs and wellness. She studied botany, and she is a Master Herbalist from the School of Natural Healing. In the spirit of ‘farm to table,” she loves to get her hands dirty harvesting local produce from Austin’s farms!
Chef Krissy Voutas~ Austin
Krissy has been inspired to enter the culinary world professionally in large part due to her own struggle to source high-quality food that met her dietary needs. She studied culinary arts at the Art Institute of Fort Lauderdale where she started an organic gardening club and spent time working in a popular plant-based restaurant. Krissy then went on to become the healthy eating specialist for Whole Foods market in Coral Springs, Florida. In this position, she gave store tours to customers looking to eat healthier, taught healthy cooking classes, built school and community gardens as well as community outreach.
A health scare with Lyme disease prompted Krissy to reimagine the direction she wanted to take her life and career. Enter Austin, Texas where she has lived since 2014 when she immersed herself in the local food community by working on farms and with different artisans primarily at the farmer’s markets. She also now has a small farm in Elgin, TX where she and her partner grow bio-diverse vegetables, fruits, and herbs in a regenerative fashion. She is inspired to connect people to their food in a healing and sustainable way.
Chef Loren Pulitzer~ Manager of The Miami Market
Loren has worked in the food industry for most of her life, starting in a bakery when she was 13. She loved working with food and enjoyed the people—from those who baked the bread to those that ate it. After studying baking and years of working in the pastry industry in NYC and NJ, Loren completed her degree in Hotel Management at UMass Amherst.
In 2002 Loren realized that she wanted to work with organic and natural foods and left her management position to work for Whole Foods Market. It was there that Loren learned about food in an entirely new way, and discovered a number of her own food sensitivities. With this new knowledge she began to learn a new approach of cooking, baking, and enjoying food. The path that Loren has walked has led her to healing herself through food and has made great strides in healing others as well. Through her own business Meals That Heal and partnering with The Naked Bite, Loren is committed making healthy and delicious food accessible for all.
Yann Rio~ Miami
Hailing for France, Yann trained under French master chefs at Parisian Michelin-starred restaurants, including Hotel Crillon, Precatelan, Apicius, Costes Group as well as the famed Bernard Loiseau in Saulieu. From 2005 – 2012 Yann went on to own and operate five gourmet restaurants and bakeries becoming one of the first to start the revolutionary “healthy and lean food movement” in the South of France; switching to more olive oil and greek yoghurt-based cooking which was revolutionary for this time. After the success of his restaurant “Sequoia”, he was named Maître Restaurateur de France in 2008 and listed in the Michelin guide.
Yann moved to Miami in 2013 and decided to take his passion and creativity for food styling and healthy-conscious food to a different level: the private chef service. Chef Yann now enjoyed a more intimate environment with his clients; personalizing each and every dish, elevating the demand for specific restriction diets. He joined The Naked Bite team to satisfy the most demanding palates and to blend his refined sensibilities with vibrant, healthy and approachable food.
Chef Dulce Jimenez~ Miami
Cooking is what makes Dulce jump with Joy! Her passion for food and cooking started at a young age, smelling the aromas and tasting the flavors of her grandmother’s kitchen. She loved watching her grandma cooking every meal from scratch for her large family. This is where her passion was born.
For more than a decade, Dulce has positively transformed her health by changing her eating habits which influences the way she cooks today. She graduated Magna Cum Laude from Johnson & whales and is a certified health coach and graduate of Hippocrates Life Transformational program. Dulce uses real food, as much plant-based ingredients as possible to create dishes that are excite your tastebuds, increase your energy, and improve your health. Dulce has traveled around the world learning from different cuisines, as well as drawing some inspiration from her Caribbean heritage. Her cooking is balanced, diverse and delicious.
Rebecca Carter is a web and communications specialist. Her career has been an ongoing journey, starting with a stint in corporate America before she became a full-time blogger and eco-consultant. Rebecca now focuses her energy on web presence, communication, and special projects for small business owners. She has been a vegetarian since she was 18 years old, and more recently has adopted a gluten-free diet. She enjoys being a home cook and testing The Naked Bite recipes. Rebecca has lived in Miami for 10 years and is happy to call it home.