Stephanie Wright is founder of the Wright Methods, a culinary educator and recipe developer, specializing in nutrient-dense, locally-sourced, seasonal menus. She has been an avid yogi since 2008, and a lifelong passion for food is what drew her towards Ayurveda, the sister science of yoga. After earning the 250-hour Ayurvedic Nutrition and Culinary Certification at Bhagavat Life, an Ayurvedic cooking school in New York City under the guidance of Divya Alter, an Ayurvedic chef and entrepreneur, she became the Chef de Cuisine at the Assemblage, a conscious co-living space, where she developed seasonal Ayurvedic menus using natural organic ingredients and educated the staff coworking members on the intricacies of Ayurveda. Her other accreditations include the 600-hour Ayurvedic lifestyle training at Integral Yoga, 300-hour yoga teacher training at  Laughing Lotus, 75-hour Thai Massage at Lotus Palm, and the 50-hour restorative yoga teacher training at Laughing Lotus. 

She has used her skills as a recipe developer, event producer and culinary educator in supporting local farms to promote their unique ingredients and agricultural practices. Her clients include Google Food, the American Dairy Council Northeast, the American Kidney Fund, Family Cook Productions, and the NFL sponsored by Fuel Up to Play 60. Her menus have helped support clients with conditions such as alopecia, brain fog. celiac, long COVID, chronic inflammation, diabetes, Epstein-Barr, Hashimoto’s thyoid disease, postpartum stages, recovering from surgery, and more. Stephanie offers Ayurvedic consultations, private chef services, event catering, international retreats, and teaches culinary workshops. In a former career she worked in marketing for clients such as google, HBO and Tastemade, and served as a marketing director for the NYC Agriculture Collective and became actively involved in the New York City urban agriculture community. The Wright Methods