About Us

Hear our story and meet the team behind Nourished®.

Nourished

Homegrown From an Idea

Nourished® is founded on the idea that eating healthy and living naturally should be easier than our culture makes it out to be. We desired a space in which to simplify wholesome cooking, teach proper nutrition and jumpstart change through mind and body.

So we renovated a 120-year-old farmhouse in historic downtown Hinsdale to create a unique experience where you can prepare healthy cuisine, learn a holistic approach to wellness, and renovate your own mind and body to live a life well nourished.

We invite you to stop in to shop, chat or take a class—we hope you’ll feel welcomed and inspired every time you walk through our “green door.”

Nourished Farmhouse
Nourished Kitchen

Our Team

Kathy Napleton

Kathy Napleton, CNC, CNTP

Founder & Wellness Chef

Bio

While I enjoyed many years in the corporate world with rewarding experiences, my roots were always in the kitchen. It’s this love for food and cooking led to my next chapter: cooking school in Chicago and New York, where I studied to become a natural foods chef (CNC). But there was still more to learn. It wasn’t just about cooking delicious food—it was about eating the right foods to sustain real health and vitality.

This led me to study holistic nutrition at the Nutrition Therapy Institute in Denver and achieve certification as a Nutrition Therapy Practitioner (CNTP). Today, my desire is to bring awareness to the simplicity of cooking food as medicine—to lead you back in the kitchen and share with you the pleasures of real food to live a deliciously healthy and vital life.

Lauren Mandarino

Lauren Mandarino

Director of Operations & Business Development

Bio

My relationship with food hasn’t always been great. For the majority of my life, I ate the wrong things. Not on purpose—I just didn’t know better. Coincidentally, I never felt well either. After graduation from Indiana University, things only escalated as a young working professional. Coupled with stress and lack of sleep, my standard American diet led to weight gain as well as skin and digestive problems, and I knew I needed a change.

While working for a food packaging design agency, I became aware of consumers’ demand for healthier food options. This awareness sparked a change to my lifestyle: eating to live. Shifting my purchasing decisions to real food and more natural home and body care products, I turned my health around. It’s this path that motivated me to pursue a career in helping others to take back their own health—and it’s the journey I’m on today.

Taylor Wessel

Taylor Wessel, MNT

Nutritionist

Bio

My interest in nutrition and natural living peaked at an early age. As a young adult, I developed a wholesome lifestyle but I yearned for a better understanding of how food affected my body. This inclination toward healthy living led me to Boulder where I studied kinesiology at the University of Colorado. After obtaining my bachelor’s degree, I took my education a step further to study holistic nutrition at the Nutrition Therapy Institute in Denver, Colorado. After completing the two-year program, I achieved my Master Nutrition Therapist (MNT) certification.

Closing in on graduation, I studied under various dietitians, collaborated with nutritionists on two different books and practiced nutrition in a hospital, doctors’ offices and private practices. Through my studies and personal exploration of different diets, workouts and lifestyle factors, I was able to truly heal. This journey, along with my passion for research and client interaction, led me to where I am today.

anjelica rodriguez

Anjelica Rodriguez, CHSC

Wellness Chef & Culinary Operations Manager

Bio

Motivated by health and appearance in my late teens, I became a gym rat and an avid reader of health magazines. Yet, I began to notice that my family’s traditional dishes looked very different than those advertised as “healthy.” I felt confused—do I eat according to fad diets and opinions of the magazine, or how my family has traditionally eaten for years? This confusion led me to formerly study holistic nutrition at Bastyr University, where I earned my Bachelor’s Degree of Science in Nutrition.

Inspired by changes in my own health, I wanted to share my knowledge and love for food—specifically, to teach how to make it and to guide others. I completed Integrative Nutrition’s program for health coaching, and through Natural Gourmet Institute for Health and Culinary Arts in New York, I became a Certified Health Supportive Chef. During this time, I also became a mother, and utilized my culinary skills to recreate my family’s favorite meals with a healthy twist. Since then, I’ve worked as a personal chef and restaurant sous chef. Looking for more, I joined the Nourished team to combine my passion for food, nutrition and cooking to inspire people to take control of their health by starting in the kitchen!

Coleen Blouin

Chef Assistant

Bio

I have always been excited about food—to be around it, cook it and eat it. As a little girl, I helped my mother and grandmother work in their gardens, full of beautiful fruits and vegetables that were naturally all organic back then. Once I was old enough to work, it was a requirement to help out in our family restaurant. My favorite part was being in the kitchen with the chef, learning different culinary techniques. In a sense, this brought out the “chef” in me.

As years passed, my passion for food and cooking continued to grow. I enjoyed dining out with family and friends at different restaurants and recreating our favorite dishes at home. Food not only brought us together, but it gave me a creative outlet that I have never let go of. Today, I’m still in my happy place! My position at Nourished has taught me the importance of using real food as nourishment and incorporates things close to my heart—healthy delicious cooking, valuable lifestyle information and being surrounded by the best of the best.

barbie allegretti

Dr. Barbie Allegretti, DC

Nourished Medical Consultant

Bio

I came to specialize in integrative medicine out of necessity for myself and for my patients. In my early 20s, I had chronic pain that conventional medicine didn’t have an answer for. After seeing multiple doctors and specialists, and even surgery, there was no explanation for the pain. It wasn’t until 2010, during medical school, that I was introduced to functional and nutritional immunology. I learned that my issues were caused by severe food sensitivities, nutrient imbalances and hormone dysfunction. Sure enough, once I addressed these root causes, the pain resolved.

It has since been my passion to provide patients with the individual attention, education and tools to realize their best health. I’m a continuous student, having had extensive training with the Institute for Functional Medicine, and post-doctoral studies in functional and nutritional immunology, and internal disorders. I love what I do and the impact it has had for myself, my family and my patients. We all deserve to be happy and healthy, and I’m grateful to be a part of that journey for so many people.

Working with Dr. Allegretti

To learn more, or to schedule an appointment with Dr. Allegretti, please visit her website here.

Proud Member

National Association of Nutrition Professionals
International Association of Wellness Professionals
The National Association for Holistic Aromatherapy
Chicago Food & Nutrition Network
Nourished Table & Home

Did you know?

  • Adding cinnamon to your food or drink helps control blood sugar and reduce inflammation.

  • Egg yolks are one of the few foods that contain vitamin D, a natural immunity booster.

  • Peppermint essential oil is invigorating and activates brain function.

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