Kristin & Diana launched their first line of food in early 2016, beginning with therapeutic grade broth
They started with broth because they believe that adding properly prepared broths to a plant based diet is the fastest and most powerful way to begin reversing the health destroying
effects of our tainted food supply.
Kristin Doyle McKenna
Co–Owner, Author, Registered Nurse, Certified Nutritional Consultant & Natural Chef
Kristin Doyle McKenna is a Registered Nurse, a Certified Nutritional Consultant and a Certified Natural Chef. In 2005, Kristin founded “Therapeutic Chef,” while living in San Francisco. She has been preparing plant-centered, organic, therapeutic foods for people with acute and chronic health issues, and for those interested in preventing illness by using the concept that “food is medicine." She believes adding high quality bone and vegetable broths to a diet already rich
in whole, organic plant foods is a great way to flood the body
with nutrition so you can feel your best. Kristin’s first cookbook “Therapeutic Chef: Recipes to prevent cancer, heart disease
and diabetes” was released in November, 2009.
Diana LaGattuta Hale
Co–Owner, Marketing Leader, Brand Builder, PR & Communications Consultant
Diana LaGattuta Hale is a marketer who spent over a decade in the mobile advertising industry, winning accolades such as Business Insider’s “Most Powerful Women in Mobile Advertising” and Mobile Marketer’s “Women to Watch.” She was introduced to bone broth while researching pet nutrition when her elderly dog, Stridor, began developing arthritis. When she saw bone broth make a difference in Stridor’s mobility and vitality, she began incorporating bone and vegetable broths into her cooking for the family. As much as she loved cooking with broth, she found it difficult to keep a constant supply of broth on hand. And, when she could not find fresh broth anywhere in her hometown, she was inspired to launch a broth company with Kristin, who is the original Therapeutic Chef.
Therapeutic Chef was born from the belief that the current state of the industrialized food system and the standard American diet are at the root of an epidemic of chronic disease
Genetically modified foods, particularly corn and soy, are the building blocks of junk food. Factory farms are churning out meat and dairy products from miserable animals that have been pumped with hormones and antibiotics and fed an unnatural diet of GMO corn and soy. All of these things are destroying our environment and our health and have led to an epidemic of obesity, diabetes, autoimmune diseases, digestive issues,
and leaky gut.
Therapeutic Chef’s mission is to create delicious and nutrient dense food for people who want to take control of their health. Kristin and Diana launched their first line of food in early 2016, beginning with bone broth and vegetable broth. They started with broth because they believe that adding properly prepared broths to a plant based diet is the fastest and most powerful way to begin reversing the health destroying effects of our tainted food supply.