Chef Kimi Reid, NTP

School of Research & Graduate Studies



Adjunct Faculty, Master of Science in Nutrition Program






AS, Le Cordon Bleu Culinary School

 Office Phone








Chef Kimi Reid hails from the coast of South Carolina, and traveled the world before settling in Portland in 2010. After studying Biology as an undergrad, Kimi graduated with honors from Le Cordon Bleu Culinary School. She spent the next 6 years employed as Head Chef on private yachts in worldwide locations, which enabled her to work with a variety of cuisines, food preferences, and within the realm of individualized menu planning. She also refined her culinary craft in 3-Michelin Star kitchens including ‘The Fat Duck’ in England, and the ‘Royal Mail Hotel’ in Australia.  

In 2009 she helped to open a ‘real food’ concept cafe in Australia, and then moved to Portland, where she started her business; and studied to become a Nutritional Therapist.  In addition to cooking for clients, conducting team-building cooking classes, and writing healthy recipes, Kimi consistently cooks for Wellness retreats, and fosters her passion for teaching kids/adults that cooking can be fun and simple (even when food restrictions come into the picture).  She is very excited to focus her career as an Instructor for our Master’s in Nutrition Program, and has a lot to bring to the table. 

When not cooking or teaching, you will find Kimi outside; fly-fishing, surfing on the coast, hiking mountains, running, practicing yoga, gardening, reading nutrition books, or foraging for local ingredients.  One thing that is certain: she will always be thinking about food.