Chef

Plant-Based Powered

Chef Naga’s culinary journey began humbly, helping out in his mother’s kitchen. As the son of an Italian mother, he learned early on the importance of feeding loved ones with both heartiness of flavor and abundance of love. This deep-rooted commitment to tradition—while also reimagining it in the promised land of America—would eventually spark a passion for gourmet innovation.

Years later, after earning a B.S. in Business Administration from Boston University’s Questrom School of Business, Naga embraced the same entrepreneurial spirit that had brought his ancestors through Ellis Island a century before. In 1995, he opened his first bar/lounge in New York City’s infamous SoHo and was quickly hailed as a wunderkind by the press. Just three years later, at the young age of 28, he launched his first restaurant in the West Village.

Although the kitchen was helmed by a talented CIA graduate, Naga took the lead in both front-of-house operations and interior design. He coined the term Eco-Chic and built the restaurant using recycled, upcycled, and cutting-edge eco-conscious materials—a pioneering approach in restaurant design at the time.

His vision drew a distinguished clientele: heads of state, royalty, financial tycoons, A-list celebrities, and celebrated artists across every discipline. In fact, Ruth Reichl—then The New York Times’ formidable food critic—awarded the restaurant a glowing two-star review, famously calling it “the social epicenter of the Universe.” The fusion of New American fine dining, dim lighting, and thumping DJ sets from legends like Prince, Lenny Kravitz, Q-Tip, and Mark Ronson created a sensory experience so unique that it bewildered even Reichl, who may have otherwise bestowed it with a well-deserved third star.

It was during this deep immersion in New York’s culinary scene that Naga refined his palate by dining with some of the greatest chefs in the world—a quest that continues today, as he travels the globe exploring the offerings of culinary giants.

Magnum Opus

Interestingly, Naga never set out to become a chef. Rather, it was a matter of circumstance when he ventured into the jungles of Costa Rica in 2005. Living in a rustic, lock-free cabin powered solely by a single solar-powered car battery for seven years, Naga drew heavily on the transformational wisdom traditions of China, Japan, and India. These teachings became essential as he undertook the Herculean task of pioneering, designing, building, and eventually operating for 12 years The Sanctuary at Two Rivers—a 40-acre, 100% off-the-grid, solar-powered, roadless eco-retreat and 12,000 sq ft Yoga Teacher Training Center.

While The New York Times Style Magazine would later celebrate his accomplishment and lovingly dub the project his “Jungle Gym,” Naga’s true intention was to create a sanctuary for those brave enough to explore the deeper mysteries of consciousness. After finding it quite difficult to find plant-based chefs for such an isolated location, he decided to take on the role himself. Drawing upon his meditation practice, Naga focused his energy on crafting a plant-based menu to support guests on their awakening journeys, as well as a nutritional foundation for the yoga school he and his wife, Dr. Liz Lindh, had founded: Lakshmi Rising.

This creative alchemy birthed Gaia Gourmet, a culinary philosophy—and subsequent cookbook, with a foreword by Dr. Robert Svoboda—dedicated to Bhumi, the Earth Goddess, and his daughter, Gia. It showcases dishes known for their nutrient density and rich, complex flavor profiles, while prioritizing high-quality organic, vegan, and gluten-free ingredients. His amazing menu quickly gained acclaim among yoga students and retreat guests alike, which led to the launch of Chef Naga’s 21-Day Gaia Gourmet Plant-Based Culinary Program. After living in the jungle for two decades, Chef Naga has emerged to share his yoga and culinary wisdom with the world.

This immersive offering brings together optimal health, progressive environmental awareness, and a deep reverence for exquisite taste—all in service of pure enjoyment and mindful living.