Domenica Catelli

As a celebrity chef, Domenica Catelli has significantly influenced the way millions of families in the United States eat and prepare food with her approachable and healthy cooking style. She is recognized for her advocacy for organic food, health, and nutrition, receiving commendations from renowned physicians such as Stanford pediatrician Dr. Alan Greene, Dr. Sears, Dr. Dean Ornish, and Dr. Mehmet Oz.

Domenica Catelli's first cookbook, "Mom-a-licious: Fresh, Fast, Family Food for the Hot Mama in You!" was an instant hit nationwide. This book not only offers recipes but also embodies the spirit of healthy family eating and a sustainable dietary routine that helps reduce picky eating habits among children. Catelli is a recurring judge on "Iron Chef America" and has made regular appearances on CBS News, "Oprah and Friends", and "Dr. Oz" on XM radio. Her insights have also been featured in "Vegetarian Times" and "Southern Living Magazine", as well as on Oprah.com.

As the national spokesperson for the Organic Trade Association and the brand ambassador for Safeway's "O" Organics line, she continues to promote organic food choices across various platforms. Additionally, she has shared her culinary expertise on Fox News in Houston on the "Fox Grill", where she combines culinary skill with humor to educate viewers.

Throughout her career, Catelli has collaborated with companies like Stonyfield Farms, T-Mobile, and Cooking Light to advance education, outreach, and sustainability initiatives. As a member of the Chef Advisory Board for the non-profit organization Common Threads, she works alongside notable chefs to foster healthy eating habits among children. Her culinary contributions have been recognized in the James Beard award-winning cookbook, "Back to the Table", by Art Smith.

Growing up in Sonoma County wine country, Catelli was deeply influenced by the vibrant, seasonal food culture of the region, which has shaped her culinary philosophy. She has crafted memorable menus for several California restaurants, including "Raven’s" at the Stanford Inn, where she served as Executive Chef, integrating recipes that utilize produce from the estate's organic garden.

Currently, Catelli operates her family restaurant, "Catelli’s", in California's wine country alongside her brother, Nicholas, continuing to serve dishes that celebrate local ingredients and family traditions.