Our Chefs
Megan Haley
Head chef, holistic health coach, & owner
Megan studied Culinary Arts at The Institute of Culinary Education in NYC and worked in high-end catering companies there before moving to Nashville to start Happy Belly. She loves coffee, dark chocolate, red wine, and running after her two boys: Tino and Luca. Megan is inspired by the cuisines of Greece and Spain, where she has traveled extensively and hopes to live one day.
Tami | personal chef & Postpartum Care Specialist
I have been cooking ever since I was big enough to reach the kitchen counter while standing on a step stool. Well actually I was “cooking” mud pies even before that! I was in the medical field almost 25 years doing everything from patient care to running a couple of clinics and in the process gleaned a lot of information about how food can affect our health. Over the years, I became very ill due to numerous food allergies and Celiac disease. This made eating in general very difficult. One day in 2008, after working a long day at work I went to several stores searching for GF food I could actually eat. I spent $10 on one blueberry muffin. It looked beautiful and I was starved for something with sugary goodness. I took one bite and spit it out in the trash! I was thoroughly disgusted as I am very frugal and I had just spit out a $10 bill essentially! So in my outrage that someone could actually sell something so disgusting made me determined to do better. Then as I researched, and tested. I discovered it was possible to make great tasting, healthy, and safe food! Thus my food journey began and I have been cooking GF, DF, Paleo, Vegan, AIP, and Postpartum Recovery foods. In a way, my autoimmune issues gave me a new understanding of food and how food can change our health for the better. I would rather spend money on food than medication anyday.
When I think about my favorite foods to cook it is foods that I consider comfort foods. Like my Grandmother’s Southern Cornbread, pecan pies, and homemade peppermint candy ice cream. Or authentic ethnic foods, like kimchi, bulgogi, hummus, lamb korma, tikka masala, guacamole and burritos. As I have become more experienced as a Chef I have discovered so many interesting cuisines and flavors. I love experimenting with new dishes.
Growing up and cooking with my family was our way of showing love. We would have the whole block of neighbors meet around our house and we would cook for everyone. It’s some of my fondest memories. I love taking my grandmother’s old recipes that are full of everything I can’t have because of my food allergies and transforming them into something that will transport me back in time to her kitchen with all the taste and smells of that time. I remember working years on my grandmother’s 4 layer Red Velvet cake to convert the recipe into something that I could eat. I don’t think you should ever have to compromise taste or textures because you are on a special diet. When I’m cooking I feel like my most authentic self.
Becoming a Chef has allowed me to share my love of food with others. I especially love it when someone gets to have that southern biscuit that is GF but looks, tastes and feels like their Grandmother’s Southern biscuits. This is the moment when a person is brought to tears because they didn’t even realize how much they missed it. They had just accepted the fact they would never be able to eat one again. That’s the moment I know I’m doing exactly what I was born to do.
Micaela | General Manager & Personal Chef
I taught myself how to cook by finding any and all ingredients in the fridge or pantry and turning them into something new. Orange juice concentrate, Arizona iced tea, and the bottom of the pace picante salsa jar ( and adding any fresh ingredients I could find) made for a delicious marinade reminiscent of cochinita pibil ( but I didn’t know that yet). Growing up in the Pacific Northwest, I’ve had the luxury of access to fresh fish, organic produce, and humanely raised animals. We moved to North Idaho when I was a child on 10 acres. We were by no means farmers, but we had rows of blueberry bushes I’d eat by the handful and we raised a cow that was later butchered and I would proudly grab Robin from the freezer to defrost for dinner.
My professional culinary experience began on the other side of the kitchen, working front of house for a chef-owned and operated restaurant. The chefs mentored and educated me in the values of local food, organic farming, and seasonal eating. I worked with them as beverage director, refining my palate and expertise through wine and coffee and eventually as general manager. We travelled and tasted our way through New York, Los Angeles, Chicago, Paris, and Copenhagen at the best restaurants in the world.
When my autoimmune conditions first flared, they nurtured me through food including making me bone broth every week and vegetable purees. I witnessed first hand how food aids in healing. My theoretical knowledge of flavors from food, wine, and coffee, came in handy when my food options were limited to less than 10 ingredients.
I started working for Happy Belly in March of 2023. I was overjoyed to find a chef service catering to dietary restrictions with values of ingredient integrity in Nashville. I believe in the high value service Happy Belly offers. When I travelled back to Washington to provide postpartum food for my cousin, I decided to launch a second hub of Happy Belly in Washington State. For this season, I may be seen less in your kitchen and more in your inbox. It is a tremendous privilege to offer food support to people in all seasons of life.
Serra | personal chef
As a holistic private chef, my culinary journey is deeply rooted in a passion for nourishing others with love and intention. My experience spans from Michelin-starred restaurants to cherished hole-in-the-wall establishments, where I've developed a diverse and rich culinary style.
Raised in South Lake Tahoe, I developed an early appreciation for nature's bounty. However, it was in Houston where I truly found my love for cooking and the culture that comes with it. Mainly inspired by my mother and the man who raised me. My mom taught me the importance of cooking with heart and curiosity, while Richard, a trained chef and man of great talent, instilled in me the value of technique and precision in the kitchen. Together, their influences shaped my culinary philosophy, emphasizing passion, skill, and the eternal need for a little butter, salt and wine/ Sake .
In my private chef career, I’ve had the pleasure of cooking for a wide array of clients, from pro athletes and well-known individuals to everyday families, and even some animals! Always adapting to their unique dietary needs. I cook not only for the love of food but also to heal, drawing on my knowledge of Ayurvedic medicine to create meals that promote overall well-being.
One of my inspirations is Anthony Bourdain, who famously said about his first oyster, “The first oyster is like a miracle. It’s the moment when the world opens up.” That sentiment perfectly captures the transformative power of food, reminding me how deeply it connects us to culture and experience.
Now, as I embrace my new home in Nashville, I’m excited to share my holistic approach and create memorable meals that celebrate health, flavor, and connection. Love is the cornerstone of my culinary philosophy—it's the first ingredient in every dish I prepare. I believe that food made with love transforms the dining experience into something truly special.
Pierina | personal chef
I am a professional chef with 12 years of experience in the culinary world. I studied in Le Cordon Bleu Peru. I worked at hotels in Mexico and the US like The Ritz Carlton in Naples and since 2013 to 2021 I owned a baking business back in Lima, Peru and also did side jobs such as private chefs, classes, consulting and events. In 2015 I decided to study a masters in cake decorating in The international school of Sugar Art by Nicholas Lodge in Norcross Georgia. Last year in July I decided to move to the US and I was working at a Peruvian Restaurant in Florida until December that I moved to Nashville and now I’m open to venture into private chef, chef at home, showcooking, culinary advice, etc.
When I first started to learn how to cook, I was 10 years old looking how my grandma and nanny did it and that made us closer and that’s why for me, cooking is a great way of bringing people together and enjoying every step of the way.
Liza | personal chef
My love for all things food came from my family kitchen. As young as 6 years old, I can recall cooking alongside my dear dad & my Sicilian grandmother. I learned to cook with love as my guide, not too many precise recipes or measurements, a little of this, a pinch of that, a drizzle of olive oil, & a whole lotta GARLIC! My happiest memories are cooking with & for my family & friends, so it’s such a pleasure to work with Happy Belly, bringing nourishing food & smiles, to so many!
My professional culinary journey started over 14 years ago. I studied at the Culinary School at the Art Institute, in Santa Monica, CA. Two years into my studies I starred on The Food Network’s Great Food Truck Race & then opened my own gourmet food truck & catering business in Southern California, which I ran successfully for over 8 years. We made California fresh food, infused with the flavors of many different cultures. What a crazy, fun season that was!
Life took some turns…& I packed up my son & our car & moved to Franklin, TN to work with a chef from Napa, CA, catering high-end events, and private dinner parties. I also started working as a private chef for a very dear family on the side & that is where I found the most joy, (& still do) so I ventured out & found Happy Belly! I was so thankful to join a company that aligned with my love for food & understood the power it has to heal & help us live our healthiest & most delicious life! I have learned a lot in my time here & met so many interesting & wonderful folks along the way! It is such a joy & privilege to lighten the load of our clients & their families, by way of our delicious & nutritious meals, that bring smiles to their faces & happiness to their bellies
Hollie | personal chef
Meet Hollie, a chef hailing from the heart of Southern Kentucky. Influenced by the rich flavors and traditions of her childhood, Hollie began her culinary journey preparing family meals alongside her mother, whose cherished recipes continue to inspire her dishes today.
At the age of 15, Hollie embarked on her career in the hospitality industry as a server at Waffle House. It was here that she became fascinated by the intricate workings of the kitchen and the artistry involved in cooking. This early exposure solidified her passion for the culinary arts, leading her to forgo college in favor of pursuing her dream of becoming a chef.
By the time she turned 18, Hollie was working in multiple kitchen roles to immerse herself in the world of food. Her dedication paid off when she secured her first sous chef position at the age of 23 with an upscale catering company. Since then, she has honed her skills in high-pressure kitchen environments, serving as a sous chef for Hilton as well as TomKats, one of Nashville's most renowned catering companies.
A strong advocate for education and collaboration, Hollie thrives on learning from and sharing knowledge with a diverse culinary team.
Beyond the kitchen, Hollie is an avid traveler and foodie, drawn to the vibrant and bold flavors of Southeast Asian cuisine, which complement her roots in classic Southern fare.
In her current role as a private chef, Hollie has found the perfect balance between her professional aspirations and personal life. This position allows her to refine her craft while providing individualized culinary experiences for her clients.
Hannah | personal chef
I am a restaurant veteran and culinary professional with more than 12 years of experience in the field. I started in the industry as a hostess in a local hometown restaurant. Quickly climbing the ranks I worked every front of house position in multiple restaurants in Los Angeles before excelling to management level at a very young age. I then moved to New York City to help open SUGARFISH as their General Manager.
Living in New York City I worked at many reputable establishments such as Lilia, ABC Kitchen, Momofuku and more. It was in NYC where I discovered my desire to learn the ins and outs of the kitchen since I was well versed in front of the house service.
My husband and I moved to Napa, CA where I started my very first job at a bakery. Trained by Michelin starred professionals (alumni of Singlethread) I learned all the ins and outs of baking and working in a kitchen. It was at Quail and Condor where I discovered my love of pastry. I continued to work in kitchens and grow my expertise, leading a pastry and bread program for Northblock Restaurant, then found myself at the French Laundry where I worked as a Chef de Partie for the pastry team for about a year.
Moving to Nashville the following year, I started my own bakery business where we sold laminated goods, cookies and breads at farmers markets all around the city. Now that my husband and I are starting a family I am happily cooking for families and clients with Happy Belly!
Sarah | personal chef
Ever since I was a little kid I’ve been drawn to the kitchen. Being a Nashville native I have been spoiled to have so many cuisines right at my fingertips. My greatest enjoyment is being in my home kitchen and creating! I believe food is more than just sustenance – it's a universal language that connects us all. I honed my skills at Augusta Escoffier Culinary Institute, where I developed a deep appreciation for culinary techniques and the artistry of the kitchen. My culinary journey has been a delightful exploration of flavors, from the vibrant Mediterranean dishes to the comforting warmth of Italian cuisine. I'm drawn to the power of food to heal and bring people together, whether it's a family gathering or an intimate dinner party. My greatest memories are spent with my mom in the kitchen, making chicken Marsala, pizelles, or sticking our noses in cook books for hours. When I’m not cooking I love walking, game nights with friends and family, drinking lots of coffee, camping with my husband and dog, and trying new restaurants.
Sylvie | personal chef
I’ve been cooking since I was 6 years old, starting in my parents’ kitchen in Portland, Oregon. Surrounded by restaurant owners, caterers, and artists, I thought nothing of having fig and prosciutto salad, lobster ravioli, and a three-tiered chocolate cake for dinner. Food was always an art form in my family, and it’s a passion that’s only deepened over the years.
As a teenager, I found solace in baking—using it both as a creative outlet and a coping mechanism for anxiety (and let’s be honest, as a procrastination tactic for chemistry homework). In my early twenties, I became fascinated by nature and fitness, learning that exercise could let me enjoy more pastries while still fitting into my pants. But it wasn’t just about vanity—it was about understanding balance, both in life and on the plate.
This desire for balance led me to pursue studies in Kinesiology at Oregon State University, but I soon shifted to Nutrition. In the midst of 2020, while classes were online, I began cooking for a family I nannied for. My days were spent on the trampoline, my evenings in the kitchen, and that’s when I realized I was ready to make food my career. When I returned to campus, I enrolled in a program that gave me 25 credit hours in culinary arts, business, and nutrition science. I graduated as a certified nutritionist in 2023 and have since worked in prep kitchens, catering, and as a private chef, creating memorable meals for clients and delivering meal prep services.
Years ago, I toured Belmont University and knew I wanted to live in Nashville someday. In the fall of 2024, I connected with Happy Belly and felt like it was the perfect opportunity to combine my education and my love of cooking. With 4 years of professional kitchen experience, I’m excited to continue growing my career down South, showcasing both my culinary skills and my nutrition expertise.
Laura | personal chef
As a Registered Dietitian and chef, you could say I’m into food. In college I majored in Food Science then completed a culinary certificate program at the University of Tennessee in Knoxville. I spent the next several years working in Nashville as a chef at a farm-to-table restaurant and a vegan café, as well as catering. I genuinely enjoyed learning first-hand about the science involved in cooking and how different ingredients can really transform a dish. I decided to go back to school in Augusta, GA, for a Master’s in Nutrition and ultimately become a Dietitian because I wanted to learn even more about how food can transform us!
Even with 8 years of culinary experience and 3 years as a Dietitian, I still have a hard time deciding what my favorite food is. As a native Tennessean, I’m drawn to southern-style comfort food, but I also love the bright, fresh flavors of Asian and Mediterranean cuisine. I also enjoy baking cakes and desserts for family birthdays and special occasions in my free time. The best part about what I do is getting to bond with people through food every day!
When I’m not in the kitchen I enjoy spending time with my family and my cat and dog, going to concerts, checking out local farmers’ markets, and trying new restaurants!