About
Inspired by the Unbeaten Path…
Our Story
From Root to Sky was born from a simple yet profound moment during our founder’s first visit to a farm in upstate New York, ten years ago during a food recovery mission.
It was standing on the farm, holding a perfectly imperfect baby beetroot in her hand, with soil clinging to the roots and long leaves extending to towards the sky, that she felt a deep connection to food.
That moment became the spark for From Root to Sky’s guiding metaphor: when we are grounded in good health, nourished by nature, and resilient in body and mind, we can reach toward our highest potential, just as roots support leaves reaching for the sky.
About Celia
A passionate advocate for sustainable food, wellness, and conscious living, Celia brings over two decades of experience spanning corporate roles, culinary education, holistic nutrition, program design and leading global hospitality initiatives. She’s known for making wellness approachable, practical and impactful.
Celia is a respected Advisor, Trainer, and Speaker, collaborating with top-tier hospitality brands, international schools, embassies, and innovative companies. With over 300 workshops and trainings delivered across 30+ locations, Celia is known for her lively, engaging and magnetic delivery.
A trailblazer, Celia often forges her own path rather than following trends. As Director of Eat With Six Senses, she launched initiatives bridging sustainability and wellness, pioneering positive changes in food and beverage standards for a brand voted Best Hotel by Travel & Leisure (2017–2019). She also created EAT Academy, an innovative online platform on Sustainable Food & Immune Health, launched with a rock video filmed in the backstreet of Bangkok!
Celia was part of the opening team for Matthew Kenney Culinary Academy in Thailand, Asia’s first classical plant-based culinary school, launching the Cooked: An Introduction to Plant-Based Cuisine course, integrating food waste management - a rare practice in culinary education at the time.
As a Food Activist and Guest Lecturer at the Food School in Bangkok, she introduces regenerative food approaches with aspiring chefs, exploring their role in influencing a resilient food system for the next generation.
She also co-produces Timeless: A Brain Longevity Experience, a From Root to Sky x Opus Manus collaboration with neuroscientist Dr. Claudia Aguirre, blending culinary innovation with neuroscience-based cognitive strategies to support mental clarity and vitality.
Her food advocacy work with Salvage Supperclub, with co-founder & designer Josh Treuhaft expanded a food waste initiative from New York City to Canada, Thailand, and Japan, creating communal dining experiences that sparked conversations about food insecurity, waste, and support for farmers before it became mainstream.
Celia’s work has been featured in media such as The Wall Street Journal, National Geographic, Huffington Post, Business Insider, Forbes, Civil Eats, NPR.
Celia’s Background
Natural Gourmet Institute, Chef Program (NYC, USA)
Institute of Holistic Nutrition (Vancouver, Canada)
WorldChefs Academy’s Sustainability Education for Culinary Professionals
Participated in Sandor Katz’ Fermentation Residency (Tennessee, USA)
Advanced Herbal Medicine, Institute of Holistic Nutrition (Vancouver, Canada)
Curious to learn more?
Stop by the Journal
A compilation of all things sustainable food + travel + culture, Celia’s reflections and discoveries along the healing journey, and stories of awesome people she’s encountered that inspire her, daily.