Starfyr Food And Fitness
About
Our founder is an executive, chef educator, culinarian, nutritionist, and skilled in creating and managing food service programs and events, in making and teaching others to make delicious food that can be as healthful, as decadent, or as healing as is desired for the occassion. What food or fitness experiences do you hope for your guests or yourself to have and how can we partner to create that reality?
As a yoga instructor, reiki master, and personal trainer, what aspects of fitness and energy work do you wish to see integrated into your home life or work space? Brunch and meditate? Yoga sculpt with nutrition coaching? A stress management class focused on anti-inflammatory foods with yin yoga and reiki to follow?
Cooking is an art form that employs all the senses, and believe it can be delicious and support good physical and emotional health. Let thy food and movement be body and soul medicine.
Starfyr Food and Fitness is founded out of a deep love for real food and a passion for nutrition and fitness as preventative medicine, for food that is nutritious and delicious, and movement and energy work that feels the same. We use simplistic, real ingredients here and work with real budgets to make the act of eating a form of dinner theatre, delighting the soul even as it nourishes the body, and help create fitness programs or events that support wellness and health even as they add join. We strive to make each and every dish, each event menu, each fitness class, a wholesome expression of our love for food or fitness, for life, love, and living fully.
Starfyr Food and Fitness was born in 2007 as a private chef, yoga, and fitness event and instruction business in Boston. Private home dinners, celebratory events, and culinary education became enmeshed with yoga, fitness, reiki and meditation events. Over the years we have expanded into foodservice operations consulting, utilizing the founders MBA and executive management chops to mentor businesses and nonprofits on how best to launch, streamline, and transition their programs. In 2022 the LLC was created to expand and formalize the business streams. (And yes, we do work with clients 1:1...just ask us!)
Specialties
Level of service
Meal(s)
Kitchen onsite
Serving style
Event type
Venue type
Full service or drop-off
Guest count
Budget per person
Cuisine(s)
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
1:1 consult to determine needs and price structure. Quote, then contract.
What education and/or training do you have that relates to your work?
Working chef and extensive front and back of house experience since 1995. Private chef, events, and instruction since 2007. Executive management foodservice contracting and consulting background.