About Chef Ann Marie

Hi there, I’m Ann Marie, founder of 3 Whole Plates, professionally trained chef, cookbook author, Certified Health Coach, and lifelong believer that eating well should never mean sacrificing really good food.

I have a Nutrition-Focused Culinary Degree from the Natural Gourmet Institute, a Master of Science in Clinical Nutrition from Sonoran University of Health Sciences, and more than a decade of experience in health coaching, professional kitchens, recipe development, and culinary education. My work brings those worlds together using nutrition science and real culinary experience to create food that’s nourishing, practical, and, most importantly, delicious.

My journey started with a love of cooking and a curiosity about the connection between food and how we feel. I’ve always believed some of the best food is also the simplest: fresh, vibrant ingredients, thoughtfully prepared, without a lot of unnecessary extras.

I spent six years apprenticing under Chef Chloe Coscarelli, helping develop recipes and cookbooks, create restaurant concepts and menus, and prepare food for major culinary events. That experience shaped the way I cook today: plant-forward, creative and beautiful, but always grounded in flavor and food people genuinely want to eat.

These days, I’m most inspired by getting back to the basics, wandering through a farmers market, finding beautiful local vegetables and herbs, and figuring out what I can make with them. I love taking foods we already find comforting and satisfying, from a bowl of homemade pasta to a loaf of fresh bread, and making them with better ingredients and a little more intention.

I also understand that cooking from scratch takes time and energy, and most of us are already stretched thin. Eating well shouldn’t feel like another job. Through coaching, cooking classes, recipes, and culinary education, I want to make it easier to cook more at home, rely less on highly processed convenience foods, and feel confident making food that tastes every bit as good as the foods you’re trying to replace.

I’m not interested in perfection, complicated food rules, or making everything traditionally considered “unhealthy” off-limits. I’m interested in better ingredients, good cooking, and food that leaves you feeling good while still bringing the joy, comfort, and connection that great food should.

Healthy food should never feel like the compromise.