Culinary Nutrition launches onsite in Venice + Miami

Casey Dolezal is a Registered Dietitian Nutritionist and Chef Instructor at Matthew Kenney Culinary Venice. She has been an integral part of the Matthew Kenney team since 2014. She is passionate about bridging the gap between culinary art and nutrition and is excited to launch our first onsite Culinary Nutrition course.

“Most people have no idea how good their bodies are designed to feel.” – Kevin Trudeau

I was born and raised in Oklahoma, ranked as one of the top five least healthy states in America.  Culturally meat and cheese are a really big deal, and like most Americans a large part of my diet as a kid. However, I did always really love vegetables and eating meat always felt a little forced so I guess looking back I could say that I was destined to be where I am today.

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Fast forward to a fitness crazed Health and Exercise Science major in college, I’m in anatomy working on human cadavers in which almost all but maybe one passed away from some type of cardiovascular condition. I’ll spare you the details of working inside the human body but what we do to our bodies is actually pretty disgusting when it is presented right in front of your face. This was enough of a wake up call for me.  I immediately began to dive into research about prevention and the answer was all pretty simple, “eat more plants.” So that was my goal for the next year, I started eating less red meat, watched Forks Over Knives, read the China Study and read pretty much every going vegan book out there. Around the same time a friend introduced me to Matthew Kenney (our first raw restaurant in OKC) and soon enough I was the biggest customer. Being from Oklahoma, it was pretty much impossible for me to eat out as a vegan until I discovered Matthew Kenney. The restaurant and company became my safe place, my motivation, and soon enough my biggest passion. Fast forward a few years later and here I am in Venice teaching our Culinary Academy. Thanks to a plant-based lifestyle, I am now in the best shape of my life, my workouts are so much more energized and my muscles recover faster, my energy has improved and overall I feel lighter and cleaner!
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I’ve always been passionate about bringing nutrition into the classroom in any way possible. I was approached about the idea of bringing our most popular online course, Culinary Nutrition to be an onsite course in Venice and Miami. The course explores macro and micro nutrients, diet modalities, food allergies, gluten-free baking, and natural healing in an effort to empower our students to make informed nutritional decisions while getting the most out of a plant-based lifestyle.  Students will learn innovative and delicious culinary recipes and techniques while learning some awesome nutrition information. The recipes in the course are both cooked and raw. We make a delicious seared millet dish, that is a hit at Plant Food + Wine in Venice. The course also teaches students how to prepare nutritionally balanced meals and snacks with the Matthew Kenney aesthetic in mind.

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Where ever you are coming from, completely new to a kitchen environment with no nutrition background or a health coach with years of experience, I promise the course will allow you to really know what health looks and feels like. My hope students will pass on this awesome tasting, healthy and plant-based food to family, friends, or random strangers in hopes that everyone can experience health in some way and eventually make the world a healthier place.

I can’t wait to share this very special on-site course with future Culinary Nutrition students!



Sydney-born Tom Halpin was sous-chef at Noma in Copenhagen for Four years. Since he’s left Copenhagen, he’s won Iron Chef while consulting at Ad Lib in Bangkok, Thailand. He then returned to Australia to open Silvereye Restaurant with fellow Noma alum Sam Miller. He’s currently traveling on a worlwide cooking tour, this year he’s been to Thailand, Moscow, London, Malaysia, Columbia and Mexico. Each menu differs greatly and shows off Toms appreciation for vegetables and exploring local techniques and flavors.
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Tom and Chef Scott Winegard met at Noma 5 years ago and maintained a friendship and always thought it would be great to cook together again.
When Tom let Scott know he was planning to pass through Los Angeles it only made sense for them to make this happen.
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Tom will be Joining us as Guest Chef at Plant Food + Wine on January 20th where he will be preparing a special 7 course dinner menu. We look forward to share Tom’s talents with you.
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To purchase tickets to the event click here