Happy Belly provides a range of services, all with fresh, seasonal ingredients as the heart and soul.

Personal Chef Service

A Happy Belly Chef shops for the best ingredients, cooks according to your dietary preferences, and leaves fresh, fully prepared meals neatly stored in your refrigerator.

No meal planning. No grocery shopping. No cleanup.

Each service includes a minimum of three meals. We offer daily, weekly, bi-weekly, and monthly options.

On average, our clients save 10-12 hours every week and eat better than they ever have.

Contact us to get started.

Wild Salmon

Meet the Team

  • A woman with brown hair wearing a white shirt and a navy apron holding a plate of fresh salad with lettuce, radishes, and other vegetables inside a kitchen.

    Megan

    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.

  • A woman with blonde hair smiling, wearing a beige blouse and a blue apron that says 'Happy Belly', standing in a kitchen with a wooden countertop and chopping herbs.

    Micaela

    DIRECTOR OF OPERATIONS & EVENTS

    My professional culinary experience began on the other side of the kitchen, working front of house for a chef-owned and operated restaurant in Kirkland, Washington. The chefs mentored and educated me in the values of local food, organic farming, and seasonal eating.

    I started working for Happy Belly in 2023. I was overjoyed to find a chef service honoring dietary restrictions with values of ingredient integrity. I believe in the high value service Happy Belly offers. It is a tremendous privilege to offer food support to people in all seasons of life.

  • Portrait of a smiling woman in a chef's uniform, wearing a green apron and a navy jacket, against a dark background.

    Hollie

    MANAGER & 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.

    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.

  • A woman with long dark hair smiling and looking at a croissant she is holding with both hands. She is standing outside in front of yellow and blue laundry hanging on a line, with a wooden fence and green trees in the background.

    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.

    Now that my husband and I are starting a family I am happily cooking for families and clients with Happy Belly!

  • A woman with shoulder-length brown hair smiling, wearing a black long-sleeve shirt and a blue apron with 'Happy Belly' embroidered on it, chopping green herbs on a wooden counter in a kitchen.

    Tami

    POSTPARTUM CARE SPECIALIST & PERSONAL CHEF

    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. 

  • Person chopping an onion on a wooden cutting board with a large chef's knife.

    Liza

    PERSONAL CHEF

    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.

  • A woman with tattoos on her arms wearing a blue apron and a white shirt with orange fruit print, smiling while chopping vegetables in a kitchen.

    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.

  • A young woman with long brown hair smiling while crouching in a field of white and yellow wildflowers, wearing a red top and blue jeans, with tall green trees in the background.

    Jessie

    PERSONAL CHEF

    Jessie started studying herbal medicine in 2014. Her love of herbal remedies and gardening has led her to create her own herbal products, teach classes and learn to cook from the garden! 

    Her curiosity for plant medicine and healing with food began with her Yoga Training in 2009. She then continued to find programs and people who would teach her various ways to bring healing plants more into her daily life. While she was apprenticing out west as an herbalist she lived with many wonderful housemates and they cooked for each other. This is where Jessie realized how much she enjoyed cooking for people.  She is deeply inspired by her Italian roots, and loves to cook with simple fresh ingredients. Jessie enjoys learning all kinds of recipes across cultures and loves cooking for families/ individuals with special health needs.

  • A woman standing in a field of bright yellow flowers, with a forest in the background and a partly cloudy sky overhead.

    Helen

    PERSONAL CHEF

    The love of cooking started at a young age for Helen. Her grandparents being from Lithuania shared their culinary traditions ranging in many special dishes, which still inspire Helen. Along with her siblings her mother encouraged weekly cooking and baking starting from a young age. This really gave the opportunity to grow in the kitchen and experiment without pressure, maintaining the fun.  Helen was always intrigued with making food from scratch and experimenting to find new flavors and ideas. After high school Helen started as a household manager and worked with many clients in food preparation and baking in addition to household management. She later finished her certification as a postpartum doula and worked with postpartum mothers providing healthy dishes to promote healing during their postpartum recovery. Struggling with food sensitivities and health herself, Helen has from a young age been interested in nutrition and food from a healing perspective. Learning about food and how to prepare food in ways that will heal the body, but also learning how to make healthy food taste great. Recently she has started to dabble in holistic centered pastry work and food styling. Helen started working for Happy Belly in October of 2024. She loves their mission in providing healthy, nourishing food for clients and is happy to be a part of a business that she believes in. She loves to make food that is beautiful, but also delicious and is excited for what opportunities lie ahead. 

  • Person smiling in a kitchen holding a tray of fresh vegetables including carrots, cabbage, cucumber, red bell pepper, zucchini, and garlic.

    Abigail

    PERSONAL CHEF

    I have always had a passion for cooking and baking. While in primary school I was always interested in HomeEc and learning about food. I later went to August Escoffier School for Baking and Pastry’s after College I traveled and worked in pastry in northern Colorado and Alaska and later started in restaurants as a line cook. I was thrilled to continue learning and growing. 

    I now have 12 years of experience in the industry. After line cook I was quickly promoted and eventually worked all over the restaurant. I moved to Nashville in 2022 and have just been enjoying trying southern food with a home style Colorado touch. I have cooked for some very reputable people and very fortunate to have made some incredible connections. Working with Happy Belly has given me the opportunity to do what I love professionally and still have a balance outside of work. I love traveling and enjoying the outdoors. 

  • A smiling woman with black hair wearing a black dress and gold jewelry stands outdoors in front of a wooden fence and green foliage.

    Hai Anh

    PERSONAL CHEF

    Hai Anh is a lover of all things community and bringing people together, especially around a dinner table. She grew up watching The Food Network and developed a love of food and cooking from a young age. She is the founder of a charitable supper club called The Collective Fare, which partners with different charities to help their cause through creating a meaningful experience while sharing a meal together with our community and neighbors.

  • A woman smiling and holding a bowl of purple ice cream in a kitchen.

    Tracy

    PERSONAL CHEF

    Tracy’s love of food began with The Food Network, where even simple recipes and box cakes sparked her curiosity in the kitchen. She’s worked in food since she was legally able — from serving it, to cooking it, to helping people understand it — building over 16 years of experience in the industry. She studied Culinary Arts at Johnson & Wales University in Charlotte, NC, and later continued her education in Culinary Nutrition & Dietetics at their Denver campus. Along the way, she has cooked everywhere from local favorites to a 3-Michelin-star kitchen, and at major sporting events including the Masters, the PGA, and with the Pittsburgh Pirates. What began as casually meal prepping for gym friends in college grew into her personal coaching business, where she now helps clients create individualized plans to fit their lives. Known for her approachable style and love of fresh, flavorful food — always with room for a sweet treat — Tracy sees her work with Happy Belly as a natural extension of her mission to make nourishing meals accessible, enjoyable, and stress-free.