Welcome to a world where everyone’s dietary and access needs are cherished and respected! My name is Elliott (he/him), and I’m a queer, COVID-conscious Chef, Nutrition Consultant, Peer Support Worker and ‘Food’ Crip Doula. I’m deeply committed to offering thoughtful, inclusive culinary, nutrition, and peer support services. I myself live with an eating disorder and practice from a pro-Health at Every Size (HAES) framework. My work centers people with dietary restrictions, and I primarily serve those who are neurodivergent, chronically ill, and/ or disabled.

With personal and professional experience in gluten-free, dairy-free, vegan, low-FODMAP, low-histamine, and other therapeutic or medically necessary diets, I understand how complex and isolating food can become when navigating illness or disability. I strive to make food safer, more joyful, and more accessible— always meeting you where you are, without judgment or pressure to change.

I’ve been cooking since I was a kid. Growing up vegetarian, food was always a central part of my life and care networks. Over the years, I’ve gone through many dietary transitions, including low-FODMAP, gluten-free, dairy-free, and illimitation diets. I now eat a primarily low-histamine diet in response to my own health needs. I live with Long COVID, Mast Cell Activation Syndrome (MCAS), Postural Orthostatic Tachycardia Syndrome (POTS), Chronic Migraines, Irritable Bowel Syndrome (IBS), Interstitial Cystitis (IC), and Hypermobile Ehlers-Danlos Syndrome (hEDS). These chronic conditions deeply inform the care-centered, flexible, and non-pathologizing way I approach food, nutrition, and disability.

I have been in eating disorder recovery for about two years now and my own longing for anti-diet, trauma-informed, and fat-liberation focused providers, also deeply influences my goals of inclusivity and education around nutrition and peer support. I am also autistic and the intersection of chronic illness and neurodivergence, while simultaneously in eating disorder recovery is deeply challenging. I am committed to sharing my unique perspective on the intersections of my queerness, eating disorder, neurodivergence, and chronic health conditions.

I attended culinary school to formalize my passion for cooking, but had to leave the program due to the progression of my MCAS. While that decision was difficult and heartbreaking, it only deepened my commitment to building sustainable, disability-affirming food work— on my own terms.

Alongside my work as a chef and ‘food’ crip doula, I have worked as a caregiver for over two years, which has been a humbling and powerful education in interdependence, harm reduction, and adaptive nourishment. I’ve had the privilege of cooking for and with people of all kinds of access needs, learning through each relationship how to meet people where they are not just nutritionally, but emotionally and politically. I approach this work with a strong grounding in disability justice and mutual aid, abolitionist and anti-carceral lens, always honoring lived experience as expertise.

Read more about my COVID protocols here.