Meet our team
Meet our CEO and founder Chef Stephanie Heller a creative entrepreneur from Queens, New York. Stephanie started RIPE Personal Chef Services in 2008 after graduating Le Cordon Bleu College of Culinary Arts in Scottsdale Arizona.
RIPE Personal Chef Services was born to serve the needs of discerning clients craving healthy comfort food on a daily basis. Getting people back to the table enjoying quality time together and having a healthy relationship with food is our core mission. Stephanie lives in Scottsdale with her funny entrepreneurial Israeli husband, 4 year old girl and 8 month old twins.
Christopher Bowie ‘CJ’ graduated from the Le Cordon Bleu College of Culinary Arts in San Francisco in 2008 with a degree in Culinary Arts and Hospitality Honors. In 2010 he received an Associate degree from Skyline College in Kinesiology and Sports medicine. Combining both his passions for sports and culinary he has been a personal chef in California and Arizona focusing on sports nutrition and optimal eating. He thrives on working with semi-pro and pro elite athletes and believes in using only the best no processed ingredients. He lives in Tempe and loves to play baseball, kayaking and rock climbing.
Chef Julie and RIPE's Culinary Manager
Chef Julie received a Bachelor’s degree in Culinary Management from the Art Institute of Phoenix and then went on to pursue a Master’s degree from the University of Gastronomic Sciences in Piedmont, Italy. She participated in several prestigious culinary competitions including Food Network’s Iron Chef America. Her culinary passion has strong Greek roots and believes strongly in eating and living well. Sports and nutrition play a big role in her life, she loves working with professional athletes and meeting their nutritional goals for the last 3 years. Julie lives in Scottsdale and can be found salsa dancing at least twice a week.
Chef Nash began cooking as a child with his grandparents on their farm in the Midwest inspired by an ecosystem of superb ingredients. In 2010 at Johnson County Community College he completed his Chef Apprenticeship and Food and Beverage Management AAS. After school him and his wife Sophia moved to Utah where they elevated their technical skills at Forage a top restaurant in the country serving a produce driven tasting menu. Chef Nash practices a healthy lifestyle of crossfit, yoga and balanced eating. He loves cooking for people of all walks of life and always focuses on creating great dishes with wholesome ingredients.