My Training

I am Darryl Roberts and I practice a holistic approach to health and wellness, which means that I look at how all areas of your life are connected.  I am also a personal “Plant Based” chef.
I graduated from the Institute for Integrative Nutrition  where I learned innovative coaching methods, practical lifestyle management techniques, and over 100 dietary theories; everything from Ayurveda, gluten-free, and Paleo, to raw, vegan, and macrobiotics, and everything in between.


I studied with the world’s top health and wellness experts including: 

  • Joshua Rosenthal, founder and director of the Institute for Integrative Nutrition
  • Dr. Andrew Weil, director of the Arizona Center for Integrative Medicine
  • Deepak Chopra, MD, leader in the field of mind-body medicine
  • Dr. David Katz, MD, MPH, director of Yale University’s Prevention Research Center
  • Dr. Walter Willett, MD, DrPH, chair of nutrition at Harvard University
  • Dr. Andrew Weil, MD, director of the Arizona Center for Integrative Medicine
  • Gabrielle Bernstein, bestselling author and life coach
  • Susan Blum, MD, MPH, assistant clinical professor at Mount Sinai School of Medicine
  • Mark Hyman, MD, founder of The UltraWellness Center
  • Geneen Roth, bestselling author and expert on emotional eating
  • David Wolfe, raw food leader and nutrition expert
  • Marion Nestle, PhD, MPH, professor at New York University’s Department of Nutrition, Food Studies, and Public Health
  • Mark Bittman, food writer for the New York Times and bestselling author
  • Joel Fuhrman, MD, family physician and leading expert on nutritional healing
  • and many other leading researchers and nutrition authorities


 My education at IIN has equipped me with extensive, cutting-edge knowledge in holistic nutrition, health coaching, and prevention. Drawing on my expertise, I work with clients like you to help make lifestyle changes and choose health-promoting ways that produce real and lasting results. You will develop a deeper understanding of food and lifestyle choices that work best for you, improving your energy, balance, health, and happiness.  Each session will leave you feeling inspired and motivated. We will talk about things beyond food, seeking to bring balance to important elements of your life such as love and relationship as well as career and money. I will personally and carefully guide you to make simple, small changes that transform your life.
In Jan 2016 I graduated from Rouxbe Cooking School  where I was offered foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience has allowed me to explore and practice a variety of recipes and flavors from around the world. I was introduced to a  full introduction of core techniques for cooking vegetables, grains, legumes, and meat and dairy alternatives followed by a culinary world tour of plant-based foods and flavor principles. I was also trained in advanced raw techniques and addresses health supportive cooking with no oil, low sodium, and gluten free options. A variety of Rouxbe Rx Wellness Menus that target specific health concerns were part of my training. 
rouxbe diploma
My Rouxbe Training has made me proficient in the following:
  • Demonstrating knife handling and a variety of knife cuts
  • Outfitting the plant-based kitchen with essential tools and equipment
  • Explaining basic principles of food and kitchen safety
  • Identifying and explain complementary and professional skills
  • Demonstrating culinary proficiency in foundational moist methods, such as steaming and simmering
  • Demonstrating culinary proficiency in foundational dry methods, such as roasting and sautéing
  • Practicing advanced recipe development with plant-based cuisine
  • Planning and organizing food production and apply principles of batch cooking
  • Understanding principles of flavor balancing, building, layering and seasoning
  • Preparing a wide array of plant-based staple recipes for breakfast, lunch and dinner
  • Preparing plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
  • Building mother sauces, dressings, marinades, condiments and pickles
  • Understanding flavor profile development including herb and spice combining
  • Exploring and appreciate plant-based cuisines and foods around the world
  • Practicing cooking for specific dietary restrictions, special diets and wellness-centered cuisine
  • Understanding gluten free ingredients, cooking technique and recipe development
  • Entertaining and plan meals with attention to plating and presentation
  • Explaining the importance of whole, minimally processed and nutrient dense foods in a plant-based diet


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