About Rebecca Arnold
Rebecca started her career with an interest in health foods and physical activity while studying Tae Kwon Do as a teenager. She developed a passion for great food after studying Nutrition in college and while attending culinary school in NYC. She has cooked in San Francisco, Boston, and New York, learning flavors and cuisines from around the world. She cooked at Sarma, was the Sous Chef at Alden & Harlow, and chef of Pain D’Avignon on Cape Cod. In 2015 she co-founded Whole Heart Provisions - a plant-based fast-casual restaurant that won “Best Vegetarian Restaurant in Boston” from Boston Magazine and The Improper Bostonian in 2016. The restaurant grew to three locations in 2018 when they opened in Cambridge's Central and Harvard Squares.