Olivia Roszkowski is a plant-centric chef, culinary educator and recipe developer. After graduating from the Natural Gourmet Institute of Health and Culinary Arts’ Chef’s Training Program in 2010, she worked in acclaimed New York City kitchens, including Momofuku Ssam Bar and The Mercer Kitchen. She’s since worked in food media creating and editing content, and develops recipes as a consultant. Chef Olivia instructed at NGI for six years and is pursuing her master’s in food studies at NYU. She joined the Institute of Culinary Education as a Chef-Instructor in Health-Supportive Culinary Arts in 2019.