Our Chefs Help You Create a Healthy Relationship with Food
Nutrition is an essential component of recovering from an eating disorder. Our chefs will help you discover a healthy relationship with food to get the most joy and performance out of your body. Offering both individual and group nutrition sessions, our chefs are a vital member of our interdisciplinary team.
For more information, please give us a call at (877) 674-2843 or CLICK HERE to contact our Intake Coordinator today.
Scott Blair, “Executive Chef”
Scott Blair is a graduate of Johnson and Wales University with a Bachelor of Science degree in Culinary Arts. He has been in the foodservice industry for over 10 years in positions including Executive Chef, Territory Manager, Foodservice Manager, Culinary Instructor and Private Chef. As a Chef, Scott gained experience working with independent restaurants and large corporations such as Back Bay Restaurant Group and Foxwoods Resort and Casino. He was also a lead Culinary Instructor for Frederick Community College of Culinary Arts. Scott also held the position of Private Chef for Professional athletes and other private clients. When Scott is not working, he enjoys spending time with his family, is a musician, and an avid fly fisherman.
Robert Baker, “Baltimore Chef”
Robert is a Baltimore City native whose love of cooking rivals his love for music and athletics. Starting out in kitchens as a dishwasher in the late ’70s, Robert worked his way up the ranks through high school and college. He earned a track & field scholarship to George Mason University where he earned a Bachelors in music. All the while he was developing his cooking skills and only needed six months to complete a two year culinary training program. He has worked in major restaurants, hotels, schools, and catering businesses. A married father of five, Robert spends his time with his adopted young son, catering events, playing music with his brothers at various locals, and sometimes being both cook and entertainment when the gig calls for it.
Patrick Mason, “D.C. Chef”
Patrick a South Carolina native, received his associates in Culinary Arts from Stratford University. He also received a Bachelor’s Degree in Business Administration from DeVry University. He has worked at The Red Hen in DC and also spent time as a personal chef throughout the DMV area. Patrick is an Army veteran, where he spent seven years on active duty. He is a graduate of the Dog Tag Bakery fellowship program, where he received a certificate in Business and Entrepreneurship from Georgetown University. Patrick is inspired by the role food plays in overall health and wellness. In his spare time Patrick enjoys traveling, exploring new cuisines/restaurants, volunteering at food banks, and hanging out with his wife.