Carly Wertheim, MS
Carly is a culinary nutritionist, health-supportive chef, and food sustainability advocate. She has her Masters of Science in Nutrition from Teachers College, Columbia University and is a graduate of the Natural Gourmet Institute’s Chef’s Training Program. Carly’s unique approach to health and healing integrates the best of clinical, evidence-based nutrition science, traditional healing modalities from around the globe, and a deep gratitude and respect for the natural world. Her food philosophy is guided by vibrant colors, inspired by nature's bounty, and most importantly, driven by what your body needs to feel its best and find balance.
Specializing in therapeutic eating plans to optimize health and healing, Carly has worked with clients undergoing treatment for cancer, diabetes, autoimmune disease, GI disorders including IBS, Crohn’s, and SIBO, cardiovascular disease, and depression and anxiety, as well as those working to improve their energy, sleep better, and feel more vibrant. She offers her clients nutrition counseling, hands-on culinary training, and delicious, heart-filled meals that nourish the body, mind, and spirit.
Carly is a sought-after speaker and teacher, leading classes and workshops on culinary nutrition, food as medicine, and food sustainability at schools, medical centers, and community spaces. Partners have included Mt. Sinai Roosevelt Hospital, Mt. Sinai Beth Israel, The JCC of Manhattan, Barnard College, and The Maurice Sendak Community School in Brooklyn.
A lifelong environmentalist with a degree in environmental science from Barnard College, Carly approaches nutrition and cooking from a perspective that values and prioritizes ecological stewardship. Her extensive knowledge of the Northern California food shed, background in sustainable agriculture, and home gardening hobby constantly inform and inspire her work. On the weekend, you can usually find her at the farmer’s market, batch cooking for the coming week, or off on a hiking excursion in the redwoods.