I grew up in Quincy, Massachusetts, a suburb of Boston. As a teenager in the late 1980’s I began training in the sport of Natural Body Building, which dictated a nutrient rich diet, discipline and structure, (which I greatly needed at the time) and a change of mindset.

This new routine became my new driving force.

At 20, motivated by this new empowerment, I enlisted in the United States Marine Corps. 

Then, after 6 years working as a Corrections Officer,  

 I set out on a new career path in the Culinary Arts, following my heart and entrepreneurial spirit.

In 1997 I opened my first establishment, a Health Food Cafe, and although it was in the wrong place at the wrong time, the lessons learned were invaluable.

Giving these circumstances beyond my control ultimately led to the demise of this business, but not my spirit. Undeterred, I went on to open two more establishments in the late 1990’s through 2008. An award-winning Mediterranean Eatery in Hanover, MA as well as a Coffee House in South Natick, MA near Wellesley College.

After many years in this facet of the industry, bringing concepts to life, compiled with a burning desire to become a chef with a deeper purpose, eventually led me to sell both businesses.

In 2010, I embarked on a new mission with a renewed sense of purpose.

 My RX Kitchen was born.

A meal preperation business focusing solely on Plant Foods and crafting Nutrient Dense Meals for a variety of clientele over the next decade.

Eventually this earned me the title of the  “RX CHEF” 

It was during this time I began formulating my Plant Nutrition Bars.

Realizing credentials are important, in 2018 I earned a “Certificate in Nutrition Science” from the American College of Health Care Sciences in Portland Oregon through the Veterans VR&E Program. 

Abuv Nutrition is the ultimate full circle return to my formative years when good health and the pursuit of it first piqued my interest.