Michaela Clauss is a California native, born and raised in Lake Tahoe . She earned her Bachelors of Science in Nutrition at Cal Poly in San Luis Obispo. Clauss has developed and taught farm to table cooking classes for families and children, as well as, nutrition and healthy lifestyle education programs for newly migrated mothers in low socioeconomic areas for The Center for Solutions Through Research in Diet and Exercise (STRIDE). She was also the Project Coordinator for STRIDE’s Family Health Research department researching healthy lifestyle programs for families in the time surrounding pregnancy.
Upon relocating to the Bay Area she managed a cooking school where she organized and executed weekly cooking classes corporate team building events for many local and Fortune 500 companies in the Silicon Valley. Then making a shift back to her Nutrition roots she opened her own nutrition focused Personal Chef business, Cleverly Nourished!
Question: When you were a child, what did you want to be when you grew up?
Answer: Growing up I always knew I wanted to help people. In my high school culinary arts class I was (thankfully) required to take, I fell in love with cooking and this ignited my passion for food. Knowing that I wanted to help people, getting my degree in Nutrition was a perfect fit because not only could I help improve people’s health, but I could use my love for food to do that! The nutrition world is full of a lot of boring, bland foods and so I began my mission to show people that eating foods that support your optimal health can also taste incredible and be something you look forward to instead of dread!
Lionel Haeberle is a French Chef originally from Alsace, France. After moving to the Bay Area he has worked as an Executive Chef and Culinary Arts Instructor since moving to the Bay Area. A skilled culinary professional with extensive work experience with some of the world’s leading restaurateurs and top chefs, Lionel is recognized for his comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. He’s had over 17 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs and clubhouses. Refining the art of cooking, he has developed impressive menus, and prepared culinary dishes influenced by culturally diverse regions around the world. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients, Lionel is committed to leaving patrons with an especially memorable dining experience.
TV foodies may know Lionel from his Food Network TV show appearances on Chopped and Beat Bobby Flay, where he actually did “beat Bobby Flay” in Season 14 Episode 1 (2017)! Lionel loves to travel the world and explore the cuisines each country has to offer. He has a deep respect for cultural traditions and how they shape the native cuisines. The variety of culinary cuisines along with opportunities in the USA motivated Lionel to move to Northern California where he lives today with his wife and brand new baby boy
Jonatan Prestini was born in Brazil and has been living in the United States since September 2017. Prestini is the son of Italian descendants and has always been passionate about good pasta, but it was at the barbecue that he found his vocation. Chef Jonatan studied gastronomy in 2014 at Espaço Gourmet, Institute of Culinary, in Curitiba, Paraná, his hometown. Between 2013 and 2017 Prestini has worked with events and consulting for restaurants.
In the United States, Prestini has done consulting for some Brazilian restaurants such as Cleos Steak House and Cybelle’s Pizza and Pasta.
In early 2020 he started working for Chef Michaela as a Personal Chef at Cleverly Nourished, where he is working on his passion for cooking to deliver excellence to his customers.
Skylar Weir assists Chef Michaela with managing the operations at Cleverly Nourished, including recipe and menu development, client outreach, and marketing support. Weir graduated from Cal Poly San Luis Obispo with her B.S. in Environmental Engineering and worked as a water resources engineer for four years. However, due to her own personal health journey and passion for all things nutrition, she has pivoted her career trajectory and is now attending graduate school to get her M.S. in Human Nutrition and Dietetics in pursuit of becoming a Registered Dietitian. She’s grateful for the opportunity to pursue her passions while working for a company like Cleverly Nourished that operates under the mindset of food is medicine. In her free time, Weir enjoys baking allergy friendly treats, spending time in nature, staying active, and learning about functional medicine.
Question: If you were a vegetable, what would you be?
Answer: I would definitely be squash of any kind. Once fall and winter roll around, I can’t get enough of butternut squash and delicata squash. When squash is roasted, it truly tastes like candy!