Belinda Randell is the director and founder of The Organic Cook. She is a chef and an organic and natural foods expert. Her knowledge of organic and biodynamic food, whole foods, nutrition, food and its relationship to healing and maintaining the body has been artfully developed through 12 years of professional work, university studies, and knowledge gained through practical training and work experience on a biodynamic farm. In addition, Belinda is a certified Health Coach, having gained her credentials from the Institute for Integrative Nutrition based in New York (US)

She is the only chef in Sydney to get referrals from medical doctors, fertility specialists, naturopaths, chiropractors and acupunturists trusting there clients with her expert wholefood knowledge and passion for real home style cooking with pure ingredients.

Belinda has been working in the food industry for over 20 years and is passionate about healthy eating and the holistic relationship between food, the body, mind and spirit. She loves to impart her knowledge to other chefs and her clients regarding new methods of cooking based on healthy and nutritional principles. Struggling with her own health issues and suffering adrenal fatigue after working in a demanding media career in her early twenties, Belinda began her ‘food and health’ journey. She set out with a strong interest in the benefits of a healthy diet, martial arts, yoga and macrobiotics before jetting off to Canada where she worked in Toronto in two organic vegan restaurants.

It was after returning to Oz that she put into full practice what she had learnt and began to heal herself and strengthen her immune system through food and good nutrition. It wasn’t long after being back in Sydney that her father was diagnosed with terminal Mesothelioma. While ultimately not able to save him from this devastating form of cancer, Belinda was able to help him combat the derisive effects of chemotherapy and radiation by providing him with an organic and macrobiotic diet which nourished and replenished his body while undergoing treatments. It was this intense period that further fortified Belinda’s established beliefs in the benefits of ‘clean’ eating and living. Belinda found herself developing recipes for cancer patients and a desire to support their experiences through diet. Thus, ‘The Organic Cook’ was born providing a personal chef service that offered lovingly prepared nutritious home cooked and nourishing meals to people at all stages of life from those suffering sickness or immense joy such as during pregnancy or the post-partum stage.

Belinda has travelled extensively, expanding her repertoire and knowledge of her field and ensuring her finger is ‘on the pulse’ at an international level. She has cooked in commercial kitchens in Sydney, Canada, Byron Bay and Melbourne, maintaining her practical cooking skills and keeping them on point. You can stay up to date with her culinary adventures, new recipes and projects by tuning into her blog. Her organic personal chef service, based in Sydney, is the first of its kind and she has cooked for a variety of people including those who are pregnant, new mothers, and those suffering from cancer and other illnesses. She has also cooked for elite athletes, busy television personalites and busy professionals. Belinda’s overall belief system is that everyone deserves to eat well, no matter what their situation, and her work is continually dedicated to her late father Malcolm, who inspires her work every day.

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