Natalie Matthews

Her journey to veganism wasn't instant. She had been vegetarian since childhood, but dairy caused hypoglycemia, acne, and fatigue. In 2010 she met George Matthews, a vegan man who shared her interest in fitness and nutrition. Together they learned about veganism and compassionate living. When a doctor recommended George cut dairy for chronic sinus problems, they both adopted a vegan lifestyle. Within a year, they felt thriving and free from illness.

Before becoming a chef, Natalie worked as a cake decorator for three years. That job, ironically, involved plenty of dairy, but it also fueled her passion for being in the kitchen. She left to chase her dream of being a chef and attended the Living Light Culinary Institute in Fort Bragg, California, in February 2016. She graduated as a Raw Chef and Raw Pastry Chef. That experience, as she puts it, was one of the best of her life. She published her first eBook, 'Puerto Vegan Cookbook,' sharing favorite childhood recipes, and now lives in Oxnard, California, where she trains as a professional Bikini athlete. In 2018 she became an IFBB pro and aims for the Olympia stage. Her mission is to show that vegan food can be delicious, healthy, and compassionate. She's Puerto Rican, mixed-race (primarily Latin), and a former professional surfer turned fitness model.