simply

no one is doing it

like CHEF MICHAEL

Everyone has their own troubles when it comes to achieving full-body wellness.

Chef Michael will work closely with you to help identify and overcome your unique pain points.

Achieving wellness is more than just exercise and diet. Our plan will be a holistic lifestyle approach which may include mindset practices, journalling, working with your tribe, and harmony with nature. 

Sun and the Moon Foods is born out of the idea that in order to live our best life, we must be attuned to the best that life has to offer. All of this starts with food, as Hippocrates said, “Let food be thy medicine, and medicine be thy food.”

The standard American diet is full of ingredients that do more harm than good. Conventional food supplies require the rampant use of pesticides and artificial fertilizers to grow our food, which ends up being stored in the plant matter that we eat. The animals we consume live a lifetime of pain and suffering. Thankfully, enough people are becoming aware of this reality and have forged alternative sources of food.

☀︎☽ HOLISTIC HEALTH CUISINE DELIVERED TO YOU

☀︎☽ HOLISTIC HEALTH CUISINE DELIVERED TO YOU

We can eat animals that lived a good life, fueling our bodies with a lifetime of joy and gratitude, sunshine and running through the fields, eating food they were made to eat. We can celebrate the seasons of the planet we live on by eating foods at their peak of flavor and nutrition. We can become in tune with the natural flow of time, the cycles of nature, and the power and beauty of the sun and the moon as well as all of God’s creations.

Chef

Michael de la Torre

Whether it’s pointing you towards the path to your best self, making food for you and yours, or teaching you what I know, there are many ways I can be of service.

  • I was born and raised in Southern California in the city of Long Beach. I started cooking for my family starting around age 10. My culinary experience began with drooling over the food made on Iron Chef.

    While I was studying Chemistry at Macalester College in Minnesota, I found that the fast food of my youth was not the type of food that makes one healthy.

    Whether I was cooking for my fellow football teammates or hosting parties for my friends, I started to take nutrition into account when making dishes. This led me to expand my cooking arsenal to include healthier, nutritionally dense options.

    After graduating with my Chemistry degree, I spent the next few years working in the chemistry field to get into the Ph.D. program in Materials Science and Engineering at the University of Houston.

    I wanted to work on renewable energy technologies for as long as I could remember, and I finally made it. All that time, work, and sacrifice finally paid off. I even got to visit the Argonne National Lab for in-situ X-Ray battery studies, which is fancy talk for shooting lasers at my batteries.

  • I realized my new dream was to one day open my own farm-to-table restaurant, a la Chef Dan Barber’s Blue Hill Farm, making the organic, nutritious, and flavorful food I wish was served everywhere. I wanted to work for myself, in my favorite lab, the kitchen, to independently solve health problems with food, instead of working on specific energy projects that only the University and their Grants allowed me to do.

    I decided to drop out of my Ph.D. program and dedicate myself to my culinary calling. Crazy how our dreams can change like that.

    Since then I have spent the last few years working at restaurants that focused on healthy, farm-fresh ingredients. Restaurants such as Vibrant and Verdine in Houston, TX, as well as Millennium Restaurant in Oakland, CA. Now, with my culinary training from OC CulinaryLab, and my new Certificate of Functional Nutrition Counseling from Andrea Nakayama’s Functional Alliance program, I am prepared and ready to work with you to bring you and yours to a higher state of health while you eat your favorite meals.

    Currently Located in Orange County, CA