Charleston’s abundant agricultural resources challenge and inspire culinary professionals to create, innovate and elevate the importance of eating healthy and eating local. We spoke with three Charleston-area women food leaders who nourish their community through their passion for cooking.
Amy Khan • holistic nutritionist and personal chef
Over the past 11 years, holistic nutritionist and personal chef Amy Khan has aimed to simplify her clients’ journeys toward better health through healthy cooking. Her personalized approach to diet and nutrition considers an individual’s goals, lifestyle habits and health conditions. Working with her clients, she uses her culinary training as a chef to create nutritionally balanced meals backed by research and made doable with personalized meal prep.
Khan looks for ways to create more nutritionally sound meals inspired by the comfort food classics of Lowcountry cooking. She uses high-quality meats, organic fruits and vegetables and sustainably sourced seafood, cooking as much as possible with seasonal ingredients.
“I take their favorite recipes and turn them into healthy delicacies they can enjoy,” she said. “I try as much as I can to source everything from local places. As a chef, I strive to get that high-quality food. It makes all the difference for our body and health.”
Khan draws on her cooking experience and is always looking for new ideas. Much of her inspiration comes from her travels and, as a child, watching her mom, Joanne, a professional baker, serve meals to her family and private clients. Joanne continues to share ideas and suggestions with her. “When I’m not cooking, I’m cooking,” she said.
Khan’s fulfillment comes from witnessing her clients experience the transformation they seek in their health. “I may not be able to save the world,” said Khan, “but, with every meal I create, I feel like I’m making a difference – one meal, one person at a time.”
Learn more: amykhannutrition.info
Chef Jill Mathias • owner of Chez Nous
Reflecting the food traditions of southern France, northern Italy and northern Spain, Chez Nous in downtown Charleston celebrates the culinary passions of its owner and chef Jill Mathias. Born in Wisconsin and raised in North Dakota, Mathias fell in love with Charleston and its people during some of her early visits to the Holy City more than two decades ago. She said her vision for Chez Nous is to keep with South Carolina Lowcountry cooking traditions – an emphasis on fresh ingredients prepared with simplicity.
Speaking during the height of mid-fall in Charleston, Mathias praised cauliflower, broccoli rabe, broccolini, peppers and beans, which lend themselves to simple, healthful, flavorful additions to seasonal salads. Ingredients such as turnip greens also can enliven a sauté with vitamins and minerals.
“We have such fertile, amazing farmland and abundant resources from our waters – fish, shrimp and shellfish,” she said. “We let the ingredients that we’re using shine.”
Mathias elevates these ingredients when she’s preparing her daily menu. She aims to give guests a first-rate experience with freshness in every bite.
Mathias is continually building her connections with local food producers in Charleston. She’s also a big proponent of leveraging inspiration in the food community, including garnering ideas from her travels within the United States and abroad.
Taking a “leading by example” approach to the Chez Nous culinary team, Mathias embraces opportunities to listen to ideas as she cultivates a teaching kitchen environment. “I get super inspired by the people who work for me in the kitchen,” she said. “They all have stories to tell.”
Learn more: cheznouschs.com
Maria Kelly • founder and executive director of AMOR Healing Kitchen
Maria Kelly learned how to cook healthy foods from her mother. Years later, when her mom was diagnosed with colon cancer, Kelly journeyed with her on a path of comfort through food. This experience set the stage for what would ultimately become the nonprofit AMOR Healing Kitchen, which serves the Charleston community by providing nutritious, plant-based meals to people facing critical health challenges.
As founder and executive director, an essential part of Kelly’s mission involves connecting teens who prepare the meals for clients with her service work. Before starting AMOR Healing Kitchen in 2018, Kelly taught high school for 15 years in Charleston County. She said she was inspired to create her nonprofit after learning about an organization in California that works with teens and helps people with health challenges.
“I learned through my experiences that when teens are provided a safe and nurturing environment, they really flourish, and they’ll step up to whatever challenge you’re giving them as you guide them,” she said. “The power of service is really important. Teens have to take an active part in shaping the future of their community. They learn true service – giving without expecting anything in return.”
A passionate supporter of local food producers, Kelly said she is sourcing as much produce locally as possible for her meals. These efforts benefit the clients she serves and the farmers in the region. Much of the recipe inspiration for the meals comes from the seasonal bounty her team is blessed to receive. Comfort foods such as soups complement fresh, colorful salads that nourish the body and soul.
AMOR Healing Kitchen currently serves between 100 and 120 people a week, she said, translating to approximately 600 meals prepared per week.
Learn more: amorhealingkitchen.org
By Michael Vyskocil
