Listen first.
I want to know what your days actually look like, what you like to eat, and what you are hoping for.
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About / Tiana Altman, NTP
Food is personal.
It should feel that way.
Hi, I’m Tiana. I am a Nutritional Therapy Practitioner and personal chef. I help people feel more supported by food—whether that means learning more about it, having meals delivered, or doing a little bit of both.
Tiana Altman, NTP
curious · personal · grounded
The path here / 001
How I found my way here.
I did not arrive here through one straight line. I studied psychology and art, then spent time working in social services. Each chapter kept bringing me back to the same question: what actually helps someone feel supported in their everyday life?
A big part of why I do this is simple: I want to offer the kind of thoughtful, practical support I once wished I had. I learned early that there is always more to a person than the one thing they came in asking about. Our routines, our stress, our history, and the way we move through the day all matter.
Food became the clearest place for me to bring all of that together. Becoming a certified Nutritional Therapy Practitioner gave me a food-first framework; cooking made it real. This work lets me meet people in different ways—sometimes by teaching, sometimes by cooking, and sometimes by helping them sort through what would actually be useful right now.
Where I’m going / 002
This practice is still becoming.
I do not see this work as a finished formula. I am still learning from the seasons, from the kitchen, and from the people who trust me with their stories. That ongoing curiosity is part of the practice, not something separate from it.
What I am building is a closer bridge between knowing what may support you and being able to live it. Sometimes that looks like a conversation and a plan. Sometimes it looks like a meal arriving at your door. My hope is to keep making that bridge more personal, more useful, and more human.
Practice notes / 003
Keep food enjoyable.
Food can be supportive and still be beautiful, satisfying, and something you look forward to.
Keep it realistic.
If a plan only works in a perfect week, it is probably not the right plan. We will adjust as life changes.
How I think about food / 004
The way I cookis part of the care.
I am drawn to a kitchen that is both more delicious and less wasteful.
That means starting with seasonal produce and thoughtfully sourced proteins—wild-caught, pasture-raised, and grass-fed when possible—then using time, preservation, and the whole ingredient with intention.
01 / Preserve
Ferments & the pantry.
Small kitchen projects that help food last longer and add bright, layered flavor.
02 / Transform
Slow cooking.
Roasting, braising, and a little patience can make simple ingredients taste incredibly good.
03 / Use fully
Complete-use cooking.
For people who eat meat, that can include nose-to-tail cooking, stock from bones, and using trimmings with intention.Virtual Nutrition · Bay Area Meal Delivery