Zephyr Dunnicliffe

Natural Foods Chef and Nutrition Educator

Zephyr Dunnicliffe is a Natural Foods Chef and Nutrition Educator who earned her undergraduate degree in Nutrition and Culinary Arts at Bastyr University.  A Southern California native, Zephyr grew up surrounded by vibrant and diverse flavors that helped spark her love of food and cooking. Her introduction to the Pacific Northwest’s fresh and local food scene has inspired Zephyr to bring even more color and farm-fresh goodness into her cooking.

Zephyr specializes in creating recipes that incorporate whole foods ingredients while maintaining gourmet flair.  She prides herself on her ability to use unique spice combinations and seasonal ingredients to create nutritious, flavorful meals that are healthy, delicious and visually beautiful.

Zephyr is passionate about helping people cultivate a healthy relationship with food and believes a healthy diet and delicious food can go hand in hand.  She takes the time to personalize meal plans to meet the specific needs of her clients and achieve optimal health.

In addition to working as a Natural Foods Chef and Nutrition Educator, Zephyr is currently pursuing her Master’s degree in Nutrition and Clinical Health Psychology. In her spare time you can find her sipping green smoothies, practicing yoga, reading a good book, trying new recipes and traveling.

What Clients are Saying

“It is so nice to come home to a delicious smelling house. The aromas, spices and amazing food awaiting us is priceless. All of the natural, organic and fresh ingredients that Zephyr combines for our meals is greatly appreciated – she is very talented. My dad thought her salmon was the best he has ever had. We are always looking forward to enjoying the next meal she creates for us.” – Jason

Sample Dishes

Pesto Salmon with Beet Green Salad and Tangerine Horseradish Vinaigrette and Quinoa Skillet Bread

Oven-Fried Parmesan Chicken with Wild Rice Pilaf with Honey Roasted Figs

Baked Falafel Medallions with Red Onion Marmalade & Coriander Tzatziki Sauce and Quinoa Tabouli with Honey Citrus Dressing

Lemon Sage Meatballs with Pistachio-Mint Pesto over Whole Wheat Pasta and Swiss Chard

Sweet Potato and Turkey Enchiladas with Winter Jewel Salad and Creamy Orange-Cinnamon Dressing

Celery Root Shepherd’s Pie with Fall Harvest Salad, Polenta Croutons and Cider Vinaigrette