Hadar Kaly is a nonbinary chef and baker with a passion for health supportive food. As a Jew of Moroccan, Israeli, and American descent, they have always known how food can connect communities across the globe. They understand that plant-based lifestyles are deeply rooted in culinary traditions around the world, including their own Middle Eastern heritage, and they understand the ways in which food intersects with justice, access, race, class, gender, and sexuality. Hadar’s work as a culinary professional is continually focused on making health supportive food accessible to all communities. 

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At Natural Gourmet Institute for Health and Culinary Arts, Hadar learned how to cook for people with a variety of dietary needs and restrictions. In addition to having expertise in vegan and gluten free cuisine, they specialize in working with people living with chronic illnesses and helping them use food to manage their symptoms. Hadar sees food as a crucial part of a whole body holistic healing model informed by both modern scientific research and ancient traditions such as Ayurveda and macrobiotics. They graduated from the NGI Chef’s Training Program in August 2019.