
I'm Chef
Karrie Hills
"Simply put - I was seeking to create a product that was delicious and nutritious for our bodies"
Founder of Root to Fruit Chef, Karrie Hills has been a chef for over 25 years.
At age 28, Chef Hills had health issues stemming from unhealthy eating. She began studying the complexity of food and its effects on the body.
As she saw results she began to research more regarding nutrition and the values that it brought to the body. By acquiring new eating habits she learned about the benefits of plant-based diets and the power that they could have on the body.
Karrie was introduced to the growing trend of farm to table as it was being adopted by peers in the culinary field. She decided that she wanted to bridge this gap in the culinary world of providing a customer with intentionally healthy, nutritious food that is both innovative and rooted in quality rather then just fusing and mixing foods to create something tasty... without considering health, where the food came from, and the condition of the farm, farmers and farmworkers.
Karrie turned her classic French training into a farm-to-table mission!
She began exploring the recipe creation for nutritionally dense food when her mother was battling cancer. Karrie created this vegan cheesecake to offer her mother a meal that was rich in nutrients, easily digestible, delicious and able to be used as a base for several meals through the day.
As friends and family tried it, their encouragement and excitement inspired Chef Hills to share her creation with the world.
​