JOIN US FOR A 2026 HEALING ADVENTURE!
Asia’s love of cooking began at a young age, learning in the kitchen alongside her mother and grandmother before finding her way into restaurants. There, she became enamored with kitchen culture. The fast-paced environments and patchwork, rapscallion crews she encountered fueled her deep love for food and her belief that cooking brings people together in a way that cannot be replicated.
These experiences ignited a desire to form deeper connections with those she serves. These days, she works as a personal chef in Southern Oregon, bringing her passion for whole ingredients and from-scratch cooking to homes across the Rogue Valley. She’s a firm believer that the best ingredients are the ones you’ve seen from seed to table, and when she’s not in the kitchen, you’ll find her in the garden growing (or attempting to grow!) anything she can get her hands on.
Feeding people well is Asia’s love language, and she’s thrilled to share that with the First Descents community.
As a Registered Dietitian Nutritionist, Briana has always enjoyed food as fuel and nourishment, especially for outdoor activities. She first learned about FD from medical volunteers while taking an avalanche training course on Mount Washington.
Bouncing from NH to MT she finished her undergrad in Nutrition at the University of New Hampshire and completed her Dietetic internship from Montana State University. Her first FD program was whitewater kayaking in 2018 where she continued to practice cooking delicious and nutritious food. She soon experienced the magic of FD and how it is so much more than just good food and good fun, but also a community that supports one another.
She currently works in NH as a nutrition counselor specializing in sports nutrition. Her favorite activities are skiing and rock climbing.
You can learn more about what she does here:
“Dirty” Diana is 100% sure that all her past roads have led her to First Descents. Lots of theatre, working with incredibly talented and generous people. Diagnosed with MS at 25. Graduated from the Natural Gourmet Institute. Owner of a pie company called This Pie Is Nuts where she spent 10 years making pies for people all over NYC (what a ride that was!)
She is now officially a nature girl thanks to her time at FD and says hi to all the trees she encounters.
Dirty can’t get enough of her family, her dog and eating as much delicious food as she can get into her stomach. What a privilege it is to share meals with everyone on these adventures!
Emily “Paco” Hansen began her culinary career as a backcountry chef, cooking for fishing trips in remote, rugged wilderness settings. Those experiences deepened her appreciation for the simplicity and beauty of cooking with what’s available, bringing out the best in each ingredient, no matter the setting.
Cooking is about more than creating meals — it’s about sharing stories, forging connections, and honoring the places and people that inspire her. Emily’s goal is to create food that feels authentic, grounded, and memorable. Joining FD as a chef is a reflection of her journey, her respect for the land, her love for community, and her belief that food has the power to create lasting memories.
When not in the FD kitchen, Emily owns and runs a catering company and most enjoys mountain biking with her husband and their dog.
Hailing from the great state of Delaware, First Descents has allowed me to express my love language of ‘cooking for others’ in an inclusive, loving and exciting community while embracing culinary and outdoor adventures.
If I’m not in the kitchen, join me outside to kick a ball, admire nature, share a joke or to sit and enjoy a quiet moment together.
“If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others.” – Julia Child
Hannah aka “Loxx” is a passionate and eccentric plant-based chef who graduated from Auguste Escoffier School of Culinary Arts specializing in plant-based food. Her love for nutrition and the healing power of food led her to pursue a culinary education with the goal of working for First Descents. Hannah embodies all that First Descents stands for and enjoys using her skills to create nourishing meals that support healing and self-discovery. Join her on a vibrant culinary adventure, celebrating plant-based nutrition and the art of healing through food.
When she’s not boogieing in the FD kitchens- she can be found frolicking on the beaches of Mexico or finding other beautiful human connections in other parts of the world as she sustains her unforgiving passion for travel.
I am a Yoga Instructor, a Nutrition Therapist Master, Natural Food Chef and an overall wellness enthusiast! My goal as a chef is to empower my clients to achieve well-being through food that excites them and nourishes every part of themselves; mind, body, soul and spirit!
I believe in sourcing food that is farmed, foraged and raised in a natural environment close to home; free from pesticides, preservatives and growth hormones. I choose recipes and ingredients that are supportive of my client’s health goals and create meals based on my client’s needs that taste amazing and are even more amazing for them!
I am passionate about the environment, culture and creativity; all of which I embody in everything I cook! Nothing brings me more joy than bringing people together around the table for nourishing food and great conversation! I hope you’ll join me for a meal that nourishes your body and your soul!
Always ready for my next adventure, I (Jonah “BigMo” Chasin) moved to NYC from Boston to attend the Natural Gourmet Institute (NGI) in 2001. Since then I have worked in restaurants, for caterers, and as a private Chef. For the past 12 years, I have been the Executive Chef at a private school for low income kids in Harlem. It is the first vegan school in NYC.
After learning about First Descents from many colleagues, I knew I had to get on board. Cooking healthy foods in gorgeous settings for beautiful humans combined with a little outdoor adventure is my recipe for happiness.
In my spare time I love traveling, snacks, cats, and laughs. I can’t wait to see you on the river!
Julia (aka Nomad) believes in the deliciousness and powers of eating real, whole foods: simple, balanced dishes and flavors, all with a nutritional punch. She has been cooking with First Descents since 2015.
Upon being prescribed a restricted diet, Julia hesitantly embraced the change, and began experimenting in her Brooklyn apartment. She soon realized it wasn’t impossible to eat well within the given restraints. Inspired to help others redefine their relationships with food, Julia focused on creating nourishing, feel-good meals for individuals with varying health hurdles.
A departure from the photo world, and subsequent training and certification from The Natural Gourmet Institute in 2012, led Julia to a variety of NYC’s health-focused, plant-based kitchens. Not long after, Julia was tasked with the creation of the opening menu and kitchen management of Philadelphia’s first organic, plant-based, gluten-free, dairy-free eatery.
Love of travel and a desire for new experiences moved Julia to California, where she first discovered the beauty that is FD. She has continued to expand her cooking repertoire while working as a Health-Supportive Private Chef, and is super grateful for the opportunity to share her passion with all of the friendly faces of FD.
As a medicinal chef and graduate of the Maryland University of Integrative Health (MUIH) Master’s in Nutrition program, Kathleen has dedicated her career to the “Food is Medicine” philosophy, from leading hands-on cooking classes and supporting local cancer organizations to catering large-scale wellness events for 450.
She is a firm believer that food is community, and finds immense joy in erasing the lines drawn by dietary restrictions and bringing everyone back to the same table to share one incredible, delicious meal together.
Whether she’s partnering with local farmers for nutrient-dense ingredients or “forest bathing” on the trails with her pack, Kathleen loves sharing the healing vibes through her work at 24 Karrot Kitchen. You can follow her work on Instagram: @24karrotkitchen.
Mia Lewis serves as the Chef Manager for First Descents—a role she holds with deep gratitude. Her curiosity about the connection between food and well-being led her to study at the Natural Gourmet Institute in NYC, where she pursued her passion for sharing the healing power of food.
Since graduating in 2013 as a health-supportive chef, Mia has played an integral role in shaping the First Descents culinary experience. She quickly recognized that food, like outdoor adventure, could be a powerful tool for healing—helping participants embrace change, make empowered lifestyle choices, and explore “challenge by choice” through nourishing, often unfamiliar foods.
In 2018, Mia stepped into the role of Chef Manager. Under her leadership, the chef team has grown from six to over 25 chefs, all trained in health-supportive cooking. While she still joins programs in the field, building and mentoring this team has become one of the most rewarding chapters of her journey.
Mia’s commitment to wellness deepened during the pandemic, when she sought new ways to support and connect with others. She completed her 200-hour yoga teacher training and now teaches in her local community—often weaving yoga into First Descents programs as a complement to nourishment.
As a Certified Nutritional Therapy Practitioner, Mia continues to broaden her impact, helping individuals support their health through a holistic, food-first approach.
The heart of Mia’s work lies in seeing the lasting impact of nourishment. Reconnecting with participants who have transformed their diets and lifestyles years later is the ultimate reward. Mia lives in Dover, Delaware with her husband Duane and cherishes every moment spent with their five children and seven grandchildren.
Pam is a self-taught chef from upstate NY who began her culinary journey as a stay-at-home mom to two boys. She started out as a baker, selling her creations at local farmers markets. After one of her sons was diagnosed with an autoimmune condition, Pam embraced a whole food, plant-based lifestyle—a way of eating she has followed passionately for the past seven years.
Though baking remains her first love, Pam enjoys crafting flavorful, plant-based meals that delight both the palate and the body. Her time working in a dairy-free, gluten-free bakery further fueled her passion for creating allergy-friendly treats, and she discovered that she’s happiest working for herself and sharing food that everyone can enjoy.
Outside the kitchen, Pam finds her greatest joy spending time with her family and dog, especially while exploring the woods near their home.
I have always enjoyed cooking and find food as a way to connect people from different perspectives and backgrounds. Food is extremely powerful and I love when it can be nourishing while being satiating and delicious simultaneously. While I reside in Santa Barbara, California, most of the year I am traveling the world as a Sous Chef on tour. Most of my culinary career has been with Patagonia and Patagonia Provisions. Other experiences include Institute for Integrative Nutrition, Chez Panisse and Project Koru. When not in the kitchen, you can find me practicing yoga, enjoying the outdoors, wine or eating a good bite. Regardless, always exploring, learning and being curious!
Tricia Benning, a Chicago native, discovered her passion for the culinary world early on — drawn to the way food brings people together and transforms everyday moments into lasting memories. With a deep appreciation for the connection between food, family, and experience, she set her sights on a path that would blend service and creativity. As a high school senior, Tricia enlisted in the United States Air Force, launching a distinguished 25-year career in food service and beyond. From stateside bases to international assignments, she honed her craft under the mentorship of senior leadership who recognized and championed her talent. Her journey ultimately led her to serve as an Enlisted Aide for Commanding Generals — an elite role that showcased her precision, professionalism, and culinary expertise — and to further her training at the prestigious Culinary Institute of America.
After retiring from military service, Tricia continued to build an impressive and diverse career. She has led kitchens as an Executive Chef, contributed to the food industry as a Marketing Associate for a major distributor, and inspired the next generation as a Chef Instructor at multiple culinary schools. Today, she channels her passion into her personal chef business, where she creates customized dining experiences rooted in creativity, flavor, and connection.
A certified ServSafe Food Manager, Tricia remains committed to staying current with evolving culinary trends, techniques, and innovations — always learning, always creating, and always bringing people together through food.