Meet the Team

About Nutrition Intuition

The Nutrition Intuition Team

Amber Barcellos

Nutrition Intuition was founded by Amber Barcellos, grocery store guru and whole food nutritionist.

She was born and raised in the valley of the sun and attend local college Arizona State University where she obtained a Bachelor of Science in Nutrition. After college Amber wanted to combine her love for nutrition education and her passion to create in the kitchen, into something more. She began cooking professionally in 2014 and is currently putting all her ambition into the development of other health conscious chefs and the expansion of Nutrition Intuition.

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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 and beverage, hospitality and culinary industries, chef Elizabeth Meinz, originally from the midwest, graduated from the scottsdale culinary institute le cordon bleu in 2008 in order to round out her extensive front of the house experience. Since then, Meinz has worked and excelled in the multi million dollar world of event catering with the valley’s top catering company and has opened (and, sadly, closed) several renowned valley restaurants including Digest, Petite Maison, and Binkley’s. Most notably, Meinz is the former chef owner of the locally beloved Orange Table cafe,barand griddle where she won several awards including the New Times “best neighborhood breakfast” and “best brunch.” since OrangeTable, Meinz has stayed relevant in the valley restaurant scene filling in around town as needed at spots such as Rancho Pinot and vending at the Old Town Farmers Market. Currently, Meinz is an active flagship volunteer member of the Blue Watermelon Project and putting her efforts 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

Kiki Brown

Josh Hebert

Arizona raised, Chef Joshua Hebert became enamored with food at an early age. By the time he graduated high school, Joshua landed a spot at Tarbell’s, which had just opened its doors in central Phoenix. He spent five years at Tarbell’s developing his skill until his thirst for knowledge and curiosity for seasonal ingredients took him to San Francisco. Joshua worked at the world famous Zuni Café and Café Kati, and days off were spent studying wine at Hayes and Vine wine bar. Soon after, the owner of Café Kati sent him to Japan to open Café California. Upon his return stateside, Joshua took the job as Executive Chef at his old stomping grounds Tarbell’s. He opened POSH Restaurant on New Year’s Eve 2008, and has been refining the concept since, hiring the finest group of professionals in the Valley. In 2016, Chef Josh opened a 35 seat ramen shop in North Scottsdale. Posh was closed in summer of 2017, and subsequently the Ramen shop closed in march off 2021 due to the Pandemic. Since the closure of POSH, Chef Josh has been biding his time by acting as a private chef for in home events, selling fine charcuterie and Foie Gras at the Old Town Scottsdale Farmers Market, and enjoying a bottle of wine with his favorite mutt. If you need him for something on his day off, your best bet is to search the local golf courses.

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.