Author, plant-based chef, restaurateur, natural products entrepreneur, culinary nutrition expert, instructor, program and curriculum developer, TV host, journalist, researcher.

Renée Loux has been a leader in the plant-based food movement and natural product sector for over 25 years. As a chef, author, restaurateur, natural products entrepreneur, culinary nutrition expert and educator, program and curricula developer, TV host, journalist, consultant, and researcher, she has been a leading expert in the fields with multi-media communication to a wide and diverse audience.

As an author, she has published 4 books: the Gourmand Award-winning The Balanced Plate (the essential elements of whole foods and good health) and Living Cuisine (the art and spirit of raw foods) as well as best-selling Easy Green Living (the ultimate guide to simple, eco-friendly choices for you and your home) and The Whole Green Catalog (a modern rendition of the groundbreaking book The Whole Earth Catalogue).

As an entrepreneur, Renée co-founded Good Catch Foods in 2016, a plant-based seafood company and worked as the start-up CEO from concept to commercialization. Ms. Loux co-founded one of the largest natural skin care brands in the country in 2010, which brought fruit stem cell science to the mainstream market and pioneered a farm-to-bottle model for personal care products. Ms. Loux also built Exhale Spa’s exclusive GRN skin care brand and has consulted for and branded some of the most well-known brands in the natural product sector. 

As a food pioneer, she founded one of the country’s first raw food restaurants, The Raw Experience, in 1996 and was a founding partner in Mala Wailea in Maui, Hawaii in 2007. Ms. Loux founded the Food First Institute in collaboration with the University of Hawaii and the Maui Culinary Academy in 2013, which evolved into the Maui Food Innovation Center. She works with Stone Barns Center for Food and Agriculture, home of the celebrated restaurant Blue Hill at Stone Barns, developing integrative programs and has been teaching and developing curricula at culinary schools since 1999. Through her work with the James Beard Foundation’s programs for Food Policy and Change she has been recognized as one of “14 Chefs in America Revolutionizing the Way We Farm and Eat”.

Renée has worked alongside some of the best and brightest figures in Hollywood and Culinary Arts. As the host of the TV show It’s Easy Being Green, she has appeared on the Food Network, HGTV and the Cooking Channel as well as a frequent guest on the Today Show, Good Morning America, Extra, Insider Edition, and Fox News.

Ms. Loux is a regular contributor to Women’s Health Magazine and her articles and recipes have been featured in: Vogue, Women’s Health, Shape, Sunset, Body + Soul, Lucky, Domino, Yoga Journal, Variety, L.A. Confidential, Natural Health, Vegetarian Times, HI Luxury, Travel + Leisure, Experience Life, Natural Awakenings, USA Today, L.A. Times, Boston Globe, Washington Post, Honolulu Advertiser, Maui News, San Jose Mercury News and the Huffington Post.

Over the years, she has been active on the board of directors and advisory boards of a wide range of companies, organizations and publishers including Exhale Spas, Women’s Health Magazine, Natural Health Magazine and the First Responders Children’s Foundation.

A New York native transplanted to Maui, Hawaii in 1995, Renée now lives between Maui, Hawaii and Los Angeles.