I grew up in Quincy, Massachusetts, a suburb of Boston. 

As a teenager in the late 1980’s I began training and competing in the sport of Natural Body Building, which dictated a mindful diet, discipline, and structure, (which I greatly needed at the time)  

This new routine became my new driving force, and the catalyst for my lifestyle.

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

Followed by 6 years working as a Corrections Officer. 

By 1998, I set out on a new career path in the Culinary Arts, following my heart and entrepreneurial spirit by opening my first establishment, a Health Food Cafe that didn’t last very long, the result of the wrong location at the wrong time. 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 .

After many years in this facet of the industry, building concepts and  bringing them to life,  I set out to become a chef with a deeper purpose. This led me to sell both businesses.

By 2010, I rebranded myself, and embarked on a new mission with a renewed sense of purpose. My Rx Kitchen ( and the Rx Chef ) was born.

A  prepared meal service, focusing solely on Plant Foods and crafting Nutrient Dense Meals for a variety of clientele and athletes that spanned over the next decade.

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

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

Abuv Nutrition is a culmination of lifestyle, craft, and purpose. 

It’s my pleasure to do what I do, and thank you for your business.