Meet the Team

About Nutrition Intuition

The Nutrition Intuition Team

Amber Barcellos

Amber Barcellos, founder of Nutrition Intuition, is a whole-food nutritionist, matcha enthusiast, and fearless leader. Born and raised in the Valley of the Sun, she earned a Bachelor of Science in Nutrition from Arizona State University. Combining her love for wellness and cooking, Amber began her professional culinary career in 2014 and now focuses on developing health-conscious chefs and expanding Nutrition Intuition across the Valley. When she’s not in the kitchen, you’ll find her at the latest fitness studio or traveling with her husband and daughter.

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Aubrie Herelle

Holistic health was instilled in Aubrie from a very young age.  She learned all of her kitchen skills through trial and error at home with the help of recipe blogs and cookbooks. In 2017 she opened a farm-to-table café in her hometown in New Jersey. It was there where she felt like she truly found her purpose as a chef. She is so grateful to have made her way to Arizona and become a part of a team that provides real food and quality service in people's homes.  Alongside her weekly meal prep schedule with Nutrition Intuition, Aubrie also loves incorporating her passion for visual design to create custom cakes and pastries.

Carey Shindler

Ever since childhood, Carey has had a fondness for food, in general, and cooking, specifically. Raised on the original chefs of the Food Network and PBS, she would often recreate dishes she saw prepared on some of her favorite shows - The Frugal Gourmet, Yen Can Cook, Essence of Emeril, Two Hot Tamales and Ready, Set, Cook! to name a few. Cooking has always been a passion of Carey’s as it’s provided an opportunity to be creative and nurturing, while hosting and entertaining her friends and family. She refers to the kitchen as her “zen space” and honed her craft with lots of practice, over the last 3 decades. When not in the kitchen, you can find Carey enjoying a bite around town with her husband, Matt, chasing their two busy boys, Emmett and Grover, or hitting a hot yoga class. Carey is thrilled to bring her love of good food to the Nutrition Intuition Team!

Elizabeth Meinz

A 35-year veteran of the food, beverage, and hospitality industries, Chef Elizabeth Meinz graduated from Scottsdale Culinary Institute Le Cordon Bleu in 2008 to complement her extensive front-of-house experience. She has excelled in the multimillion-dollar event catering world and opened several notable Valley restaurants, including Digest, Petite Maison, and Binkley’s. Most notably, she was the chef-owner of the beloved Orange Table Café, Bar & Griddle, earning awards such as New Times’ “Best Neighborhood Breakfast” and “Best Brunch.”

Since then, Meinz has remained active in the local culinary scene, working at venues like Rancho Pinot and vending at the Old Town Farmers Market. She is also a flagship volunteer with the Blue Watermelon Project and brings her expertise to the holistic private chef world with Nutrition Intuition.

Ashley Brown

Ashley is a culinary enthusiast who has been exploring the magic of the kitchen for 12 years. Growing up she spent countless hours watching the Food Network and cooking along side family members. With over 6 years of experience devoted to being a nanny, she developed a deep understanding of family dynamics and the delicate preferences of children’s palates. This unique background has seamless transitioned into a flourishing career as a private chef, where she delights in creating nourishing high quality meals that cater to the needs of many families.

Nina Anthony

Nina has always had a love for the kitchen, however her passion for cooking truly blossomed ten years ago when she moved to Iowa to be with her now-husband. Being away from friends and family made cooking her primary source of joy and creativity. What started as a hobby soon transformed into a fulfilling lifestyle and career. Now back in Arizona with her husband and little boy, she is thrilled to share her passion by creating delicious meals for others!

Kiki Brown

Kiki has always found passion behind the ability of a delicious home cooked meal to bring people together. In 2021, she was certified as a Holistic Health Coach where Kiki began to truly understand how important the role whole foods play, into not only fueling our bodies but feeling our best! Being born and raised in Arizona, she has since fallen in love with everything the community has to offer and enjoy using all locally & ethically sourced ingredients to provide a sustainable farm-to-table experience. In her free time you can find Kiki volunteering at a local farm or animal rescue, rummaging estate sales and thrift shops, getting lost in nature, perusing all of the farmers markets or probably experimenting in her own kitchen & garden spaces.

Josh Hebert

Arizona-raised, Chef Joshua Hebert discovered his passion for food early. After high school, he began his career at the newly opened Tarbell’s in central Phoenix, where he honed his skills for five years before heading to San Francisco to explore seasonal ingredients. There, he worked at Zuni Café and Café Kati, studying wine at Hayes and Vine in his free time, and later traveled to Japan to help open Café California.

Returning to Phoenix, Joshua became Executive Chef at Tarbell’s and opened POSH Restaurant on New Year’s Eve 2008, refining the concept over the years and assembling a top-notch culinary team. In 2016, he opened a 35-seat ramen shop in North Scottsdale. Both ventures eventually closed—POSH in 2017 and the ramen shop in 2021 due to the pandemic.

Since then, Chef Joshua has focused on private in-home events, selling fine charcuterie and foie gras at the Old Town Scottsdale Farmers Market, and enjoying downtime with a good bottle of wine and his favorite mutt. On his days off, you’re most likely to find him on a local golf course.

Matt Dewey

Matt has a passion for great food and the joy of sharing it with others. A graduate of the University of Arizona, Matt has turned his love of food into a career as a personal chef, combining creativity, craftsmanship, and a love of hospitality. In addition to cooking for clients, Matt is the owner of Dewey’s Market — known for handcrafted sourdough bagels, dips, and sandwiches. Matt is dedicated to making delicious, memorable meals that bring people together. When not in the kitchen, Matt enjoys experiencing everything Arizona has to offer, whether it’s new restaurants, hiking, music, or golfing.

Cat Erickson

Cat grew up in a home where her mom was always in the kitchen, cooking and baking wholesome and nutritious food. As soon as she moved out, she began doing the same, eventually turning that passion into a career. In addition to working with Nutrition Intuition, as a personal chef, she runs a gluten free baking business called Cat Nip (not for cats). For Cat, the ultimate goal is food that satisfies and supports well-being. Her favorite thing to make is nourishing, refined sugar-free desserts that still taste like a treat.

James Armstrong

James grew up in Upstate New York, near Montreal, surrounded by apple orchards, small farms, and the Adirondacks. Drawn to the creativity and camaraderie of professional kitchens, he spent over 20 years as a chef, developing a rustic, farm-to-table approach and supporting independent restaurants in the region, including his own catering business.

Four years ago, he moved to Arizona to explore wellness through food, working as an Executive Chef and deepening his expertise in fermentation and holistic techniques. James is excited to join the Nutrition Intuition team, inspired by its focus on culinary diversity and intentional nourishment.

Christian Salem

Chef Christian grew up in the kitchen, watching his mom and grandmother cook for their family—where food was not just nourishment, but a way to connect. That early exposure shaped his deep appreciation for cooking and led him to earn a degree in Hotel and Restaurant Management from Northern Arizona University.

He began his professional culinary career at Amangiri Resort as an intern and worked his way through every station in the kitchen, including prep, breakfast, lunch, pastry, and dinner, before ultimately stepping into the role of Sous Chef. This hands-on progression gave him a well-rounded foundation and a strong respect for both technique and execution.

At his core, Christian simply loves food. Whether it’s refined, artful cuisine or something beautifully simple, he believes every dish deserves intention, care, and respect—because when food is treated well, it speaks for itself.