Our Team

Haley – Culinary Nutritionist & Founder

  • B.S. Nutritional Sciences & Food Science, University of Connecticut 
  • A.S. Baking & Pastry Arts, Johnson & Wales University 
  • Personal Chef, Culinary Business Institute, United States Personal Chef Association 
  • Certified Professional Food Manager, Prometric
  • Certified in Allergen Awareness, Massachusetts Restaurant Association 

Haley is the founder and developer of The Holistic Trick, Personal Chef Services. Her journey with food began at a very young age. By age five, she was kneading bread and making pies with her Nana. At age twelve, she happily milked cows on Friday nights with her grandfather. Having earned her first real job as a dishwasher at a pizza joint at age sixteen, she knows the ins and outs of starting from the ground up. 

Haley started her personal chef business in 2018 after quitting her corporate food service management job. She saw a real disconnect between nutrition education mediums and the reality of most American’s hectic lifestyles. She wanted to fill the gap. She wanted to feel more connected with food in her own career. She wanted to grow a business. And most importantly, she wanted to teach people how to love nourishing food. 

Haley holds a Bachelors degree in Nutritional Sciences & Food Science from UConn and attending culinary school at Johnson & Wales for Baking & Pastry Arts. She is dedicated to growing The Holistic Trick and reaching more folks within her community. 

Cooking Style: Asian/Mediterranean/Herbal/Big Flavors

Travel/Food Culture Experience: Nepal, Western U.S, Canada 

Experience with the following Populations: Athletes, Geriatrics, Celebrities, Adventurous Eaters, Couples, Singles, Rural, Vegetarian, Retreats, Workshops, Cooking Classes

Other Interests: hiking, horseback riding, gardening, beach, traveling, writing


Celeste Kurz – Culinary Nutritionist, Kitchen Assistant

  • Current Student – A.S. Culinary Arts, Johnson & Wales University
  • B.S. Nutritional Sciences, University of Connecticut 
  • Certified Professional Food Manager, Prometric
  • Plant-Based Chef, Rouxbe Cooking School

Celeste is a recent graduate of the Nutritional Sciences program at the University of Connecticut. In her time at UConn, she served as the president of Spring Valley Student Farm, where she, other student farmers, and volunteers grew organic produce for the campus community. Celeste has farmed in a variety settings, from a 400-acre commercial operation in CT, to a family-run permaculture farm on Kauai, Hawaii.

Celeste graduated from UConn as a University Scholar and Honors Scholar. For her thesis, she wrote, implemented and evaluated a bilingual curriculum to teach children about gardening, cooking, and nutrition. She loves teaching, and working with these awesome students affirmed and strengthened her passion for education. After three months, students in the program had significantly improved attitudes towards fruits and vegetables, nutrition knowledge, and language skills. Celeste went on to present the results of her research at the Universities Fighting World Hunger Summit and the Farm to Institution Summit during her last semester.

Celeste loves to cook and will be pursuing culinary school at Johnson & Wales University while working with The Holistic Trick. She is so excited to share her gifts of culinary nutrition with others and would specifically love to start working more with children and families. 

Cooking Style: South American/Asian/Herbal/Light Flavors

Travel/Food Culture Experience: Hawaii, Argentina, Mexico, Italy, Costa Rica, soon to be Spain

Experience with the following Populations: Geriatrics, Children, Families, Hispanic, Rural, Couples, Singles, Retreats, Cooking Classes, Workshops

Other Interests: beach, gym, roller derby, gardening, traveling