Rachel Carr, raw food chef, health food educator and restauranteur, was executive chef at Cru Restaurant in Los Angeles from 2005-2011. Cru is an award winning, internationally known raw vegan restaurant in Los Angeles. Under Ms. Carr’s leadership, Cru has become known for inventive vegan dishes that maintain the highest possible quality and nutritional purity. In 2009, Cru was awarded the Michelin Guide’s Bib Gourmand distinction. Her speciality is creating dishes that are visually delightful, wholly delicious and inspired. In 2011, she moved on to head the kitchen at SunCafe in Studio City, CA a thriving fast casual raw food restaurant.

Originally from St.Louis, MO., Rachel was introduced to natural foods when a close family member developed an aggressive cancer. Her family embraced macrobiotics as a nutritional therapy with great success and she learned how to prepare these powerful healing foods. Since then she has continued a life-long commitment to a plant based diet which led to raw foods. So inspired by the powerful changes she saw in herself and others, Rachel has continued to expand her knowledge of cleansing, detoxification, juicing, Body Ecology and alkaline foods.

Currently, Rachel is residing in Chester, Connecticut, where she is opening Six Main, a vegan, vegetarian and raw, farm to table restaurant with Bill de Jonge, owner of Upper Pond Farm in Old Lyme, CT. Together they are bringing a new and vibrant concept of healthy dining to central Connecticut, and are growing much of the restaurant’s produce on Mr. De Jonge’s organic farm.