Epicured was founded by Renee Cherkezian, RN and Richard Bennett, two close friends who are using their collective experience in fine cooking, healthcare, and entrepreneurship to put the healing power of food to work.
Epicured brings the culinary world together with the clinical world. Every dish is hand-crafted by our culinary team led by Consulting Executive R&D Chef Daniel Chavez-Bello and Head Chef Chris Cortez, two renowned chefs who have cooked in some of the finest kitchens in the world. Every recipe is reviewed, ingredient-by-ingredient, by expert registered dietitians.
As the first 100% low FODMAP and gluten-free food company, Epicured offers a healthy, unique, and digestion-friendly menu. Our recipes shy away from the many carbohydrates and sugars that are hard to digest and even harder to keep track of. The menu is both exciting and accessible; it's filled with original healthy creations and our takes on everyday favorites and comfort foods.
Renee fulfills an important dual role at Epicured. She manages the culinary teams and meal development process, while also working directly with clinicians to ensure 100% dietary compliance and transparency.
As a nurse, Renee served as operating room manager at Weill Cornell Medical Center, where she saw the restorative impact of good eating on patients first-hand. During the course of her nursing career, Renee fell in love with cooking. She trained in meal prep at night in various NYC restaurants and completed a certificate program at the Ritz L'Escoffier.
Richard is a passionate and seasoned entrepreneur, dedicated to creating companies that put people's healthcare goals within reach. At Epicured, he spearheads day-to-day finance and operations, while leading the company's long-term business development strategy.
Previously, Richard worked for the North Shore-LIJ Health System (now Northwell Health), the region's largest healthcare provider, where he co-founded the health system's first incubator and launched its health and wellness division. He subsequently served MUFG (Bank of Tokyo) as Chief Operating Officer of the Latin America Corporate & Investment Banking group.
Dani has cooked in some of the best kitchens in the world. He spent two years at El Bulli, once the home of molecular gastronomy, and trained at Mugaritz, one of San Pellegrino's Top-10 restaurants. Dani is a guest lecturer on nutrition and food science at Columbia University & Hunter College.
With Epicured, Dani gets to indulge his passion for making good, clean, healthy food. As an inventive food scientist, he embraces the challenge of low FODMAP cooking. He loves creating exciting and accessible food with limited ingredients.
Chris joined the Epicured team in April to manage meal preparation and kitchen operations.
He worked most recently as Executive Sous Chef under chefs Alex Rajj and Eder Montero at their restaurants Txikito, El Quinto Pina, the Michelln-starred La Vara. Prior to that, Chris spent two years in a variety of culinary roles at Bouley.