About Chef Rachel Duboff

Chef Rachel DuboffRachel Duboff is the founder and lead chef for {thyme to Nourish}. In her formative years, Rachel had the good fortune to be raised in Seattle by a stay-at-home mom who loved to cook and try out new recipes. Rachel spent many hours watching her mom in the kitchen, and eventually tried her hand at cooking on her own. A move to Malaysia in her early twenties exposed Rachel to the world of SE Asian and Indian cooking where she learned to cook with co-workers and their families. On her return to North America, Rachel headed to Vancouver, BC where she worked in the former Cookshop Cooking School and began experimenting on her own with private catering. In 1999 Rachel returned to Seattle and in 2001/2002 attended the Culinary Arts program at the Art Institute of Seattle.

Today, she is an accomplished chef with experience as a food educator, personal chef and caterer—having done everything from small dinner parties to weddings for 175. Rachel has been an instructor for PCC Community Markets since 2010 covering such topics as meal planning, pressure cooking and specialty classes that focus on health. Rachel also recently started leading corporate cooking classes with Sizzleworks; serving as their interim manager in 2018.  Rachel was an active volunteer chef instructor from 2003-2012 with Cooking Matters (formerly Operation Frontline), teaching food and nutrition skills to at-risk communities throughout Seattle; Rachel was inducted into the Share our Strength Hall of Fame in 2011 for her contributions to Cooking Matters. Rachel also formerly served on the steering committee for Community Kitchens Northwest and led the monthly Wallingford Kitchen from October 2009 through April 2012.

gnocchiRachel’s focus on special needs diets started with guiding friends and family through their struggles with new-found vegetarianism/veganism, high cholesterol, diabetes, gluten intolerance/food based allergies, cancer treatment. Realizing that they often lacked the culinary skills to be able to master these challenges on their own, Rachel became an invaluable adviser, providing recipes, guidance and cooking on their behalf. In 2010, Rachel continued her commitment to food and wellness by completing a certification in Nutritional Therapy offered through the Nutritional Therapy Association.

Rachel started {thyme to Nourish} because she believes that whole foods and healthy eating is the source of good health and happiness. She is dedicated to helping her clients embrace food no matter what challenges or goals they may have. Rachel served many years as the President of the Puget Sound Personal Chefs Association, and is now an active member; she is also a member of the Personal Chefs Cooperative and Slow Food International. Rachel can often be found at the Ballard Farmer’s Market on Sunday afternoons and teaching classes to empower others to bring health and joy into their lives through food. Rachel and {thyme to Nourish} focus on providing good food to good people.