Chef Bev Kumari began her meatless journey on September 3, 1989 when she became a vegetarian. However, she knew at the tender age of 12 she had a special place in her heart for the animal kingdom, and didn’t see her kindred spirits as a source of food. Not being able to choose this alternative diet because of the stern belief of her father, she continued on the omnivorous journey for another 14 years where she decided enough was enough. Soon after she would relieve herself from all animal exploitation and become a vegan where she quit consuming animal products.

It was her trip to India that solidified her belief and stronghold with veganism where 70 % of the population are vegetarians and spiritually sound regarding ahimsa (the belief in not harming any life or soul).

Chef Bev attended Purdue University, where she studied sociology and journalism. She decided on a career change in her early forties, and began attending Daytona State College, where she studied culinary arts and eventually would pursue a career as a Chef.

She has had the honor of preparing meals for former Secretary of State Hillary Clinton, senators, five-star general and military officiants, federal officers of courts, and other politicians as well as the comptroller of the United States.

She currently works as a sous chef at Marriott Hotels International in the Washington D.C. area.

Her new cookbook, Nouveau V: The New Renaissance of Vegan and Vegetarian Cuisine, was released on May 22, 2017. It was co-written with Executive Chef Jonathan Layton, Executive Chef Abdellah Aguenaou and Executive Chef Douglas De la Reza.