Trina Nelson

A native of Detroit, Michigan, Trina has had a life-long love of cooking. After living in several areas of the United States, she moved to upstate New York to attend the Culinary Institute of America, and has lived in New York ever since. After graduating from the CIA in 1988, she worked as a line cook, caterer, sous chef and head chef in several area restaurants, including River Station and the Ship Lantern Inn.

In 1994 she and her partner bought Caesar’s Ristorante in Standfordville, New York, a popular Italian restaurant , where she was the executive chef until she and her partner made the decision to close the restaurant in 2003. She has taught low carb cooking classes at the Learning Annex in Manhattan and has several low carb projects in progress, including a low carb cooking class being developed for the employees of a major television broadcasting company. 

Trina has battled a weight problem most of her adult life, and has tried every diet and weight loss method available. It wasn't until she discovered the low-carbohydrate lifestyle her life changed. She has lost 80 pounds so far, and says she enjoys improved health and energy. In response to growing customer requests, she began to convert traditional recipes to low-carb versions. She subsequently revised her restaurant’s menu to reflect these changes, offering both low-carb dishes and menu favorites that have been converted to low-carb.