Heidi K. LovigThe Chef: Heidi K. Lovig

Heidi is fanatic about farm-to-table dining, sustainability, seasonal menus, and local local local. She honed her vegan chef skills during her time living on the Big Island of Hawaii in a sustainable community where she managed an eco hostel and farm. Heidi had the privilege of training with vegans and raw foodies from all over the world. She was introduced to the spiritual side of veganism including elements of Jainism and the ethics of kindness. Through these practices and beliefs she developed a deeper connection to the ingredients she uses to create in her art form.


“A farmers market is like my color palette and I am the paintbrush. I love being a chef because my art form stimulates all five senses simultaneously It can be like an artistic orgasm if the right combinations of flavors unite.”
–Chef Heidi


As a self proclaimed foodie, Heidi moved to Portland a few years back and began her training at Le Cordon Bleu to obtain her degree in Culinary Arts. She focused on local, organic, and sustainable practices throughout her education. Her focus turned toward the environmental issues humans have created due to our food supply structures and the current systems of distribution. She became immersed in literature and documentaries to further her education on the politics of food. Heidi has been studying food for several years and is committed to ensuring Heidi Ho is a part of the solution.


Lyssa StoryThe Boss: Lyssa M. Story

Lyssa is “the Boss” at Heidi Ho. She basically runs the show and is the brains behind every facet of its operations. She handles everything from HR to business plans and projections, to law, licensing, accounting, banking, and more. Lyssa is responsible for the money, the organization, and for keeping Heidi from floating away in her dreamy cloud of creativity.

Lyssa has an extensive background in the food and beverage industry, and in particular in the areas of personnel, supervision, training, and business management. She relocated to Oregon from Arizona to attend the Western Culinary Institute Le Cordon Bleu, where she received an Associate’s degree in Occupational Studies – Hospitality and Restaurant Management. Beyond her experience in the restaurant industry, Ms. Story also has management experience, as a former Store Manager at a UPS Store for four years.

Lyssa was raised on the standard American diet. Over time, her health was jeopardized and at 22 years old she began a plant based and whole foods diet. With no surprise, nutrition was the culprit of her issues at which point she was drawn to veganism. The documentary Food, Inc was the beginning of her journey which evolved into seeing Earthlings, The Cove, Blue Gold and many other informative documentaries surrounding food. The recent film, Forks over Knives, the book by Dr. Colin Campbell, The China Study, and Dr. Fuhrman’s book, “Eat to Live,” also played a major role in her transition to becoming vegan. Lyssa’s health has improved immensely; she eats well, exercises and is working to achieve personal goals she has set for herself, as well as continuing her education in plant-based health and nutrition.

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