Who We Are


2014.040-043a(1)Brandon Schlunt

Executive Chef/Holistic Nutritionist

I started cooking at the age of 16 at Montgomery Inn East. I did the steak and potatoes circuit for a while, working my way up to lead the corporate chain kitchens. Honestly, I stayed in the restaurant industry originally because it offered flexible hours so I could still play shows with my band and rehearse every week. It seemed to come easy to me and I could handle the heat (temperature and high stress), so why not stick with it?


I learned all of the basics of American cuisine and how to run a kitchen and manage employees, but my creative outlet was not happy. I worked at a few smaller, more interesting, family owned places such as Mill Street Manor and Essencha Tea house, where creativity was welcomed, and where the chefs all learned new and exciting things from each other, and cooking finally became a passion of mine around this time. I still didn’t see it as a career, though, more like a hobby that I practiced often at home. Music was still my #1 choice, and at the time, my band Noctaluca was the closest I had ever been to finally “making it” in the over saturated rock music genre.


“But what if we don’t make it?” I thought. The idea of a conventional “career” always seemed foreign to me for some reason. The over-arching theme of creativity in my life, instilled by world class father, child psychologist, and our Director of Operations, Don Schlunt, demanded that I choose a career where I can express myself and make things exist that do not exist yet (aka:creation). I thought about all of the different major careers that I was aware of, and nothing really clicked. I considered a few different things, as I knew I could do the job, but would it sustain my restless creative energy?


Poking around on the internet, it is easy to come across miracle natural health claims. My first experiences with these articles and blog posts were met with skepticism but intense curiosity. Apricot pits killing tumor cells, Gerson Therapy, THC killing cancer, the philosophies of Traditional Chinese Medicine, Ayurveda, and so many more new ideas flooding in so fast. I was kind of surprised by how stoked my curiosity and inner fire was after reading all of the claims, conspiracies, conflicts of interest in research, etc.. I had a feeling that at least 60% of what I was reading was false or embellished.


I knew I couldn’t trust the open internet for my answer, and there seemed to be many sides to this story. I began researching nutrition related publications, and long story short (kind of) I began my education in Holistic Nutrition. I quickly understood the changes I needed to make in my own food choices, and in my cooking. I began incorporating new information as I learned it, experimenting with healthy versions of my favorite foods. I ditched white flours and added sugars first, then, as I learned about all of the vital functions each vitamin performs for us, began adding vegetable sources of every vitamin possible in every meal I cooked. My kitchen was a big science experiment for the next year or so, as I tinkered with ideas, cooking methods, and ingredients that could be substituted for traditional, less healthy ones.


Then, one day, the band broke up.


After a brief panic attack (the first and only one I’ve ever had, actually), I headed out for some dinner and contemplation. Out of the 27 restaurants within a mile from my house, nothing sounded good. It hadn’t for a while. I knew too much about nutrition from my education, and too much about the corners cut by restaurants to ignore. Just like the rest of us, I found myself a bit too busy making a living to come home and chop, mix, prep, store, plan a week’s worth of healthy meals for myself and my family. “Why isn’t there a healthy food delivery service yet? It’s 2010 for Pete’s sake.” I remember slapping myself in the forehead right then and there. “I know now what I must do!”


The rest is history. I’ve been consistently refining my craft and continuing my education. 10 years later, I feel confident that my dishes are ready for vegetarians, meat and cheese eaters, and vegans alike to enjoy.


In a perfect world, there wouldn’t be a need for HealthSavor. In the meantime, we’re here to help get the healthiest food to as many people as possible.



Why DOES the world need HealthSavor, and other companies like it?

It’s all about education, and I think we are all short-changed by general health education. I was only a few months into my Holistic Nutrition certificate when I thought “Man, if people had any idea how backwards the standard American diet was, we’d see a massive sea-change in food choices. Empires would crumble, and new, healthier ones would rise.”


I believe people are ready to learn the science behind how foods affect our bodies in a more comprehensive way than simply saying “too much sugar is bad” or “vegetables are good”. These are both true statements, but they aren’t convincing in any way, and certainly haven’t inspired anyone to take control of their food choices. A big goal of mine with this service is to not only provide the means to eat delicious, high-quality, organic, gluten-free, nutritionally super-charged meals every day, but to also educate people as to why it all matters, why I chose the ingredients that I did, and what they do for our bodies. This all takes time, and with a new menu every week, it’s hard to set aside time for videos and such. I am working diligently to make this happen and add more content to this site. I want it to be a service to the community and beyond, not just to those who order meals.


Many of my customers have lost weight, controlled their blood sugar for the first time, and have even been cleared by their doctor to become mothers after putting their trust in me to take care of them and never compromise on my ingredients, keep an eye on my sources, and remain current on the latest in nutritional science, etc. It’s hard to trust what you eat out there, and I feel very honored to have earned the trust of many doctors, students, parents, athletes, and on-the-go businessmen and women all over the city.


I couldn’t have picked a better career. I get to fulfill my desire to fix things, to find the root cause of an issue and address it, to be as creative as I wish, not wake up early, eat lots of awesome food, help people, and connect with my unique expression of making the world a better place. I think that most of us have this inherent drive for the greater cause, and we thrive when we find a way to contribute our life experience, skills, and vision to any of the issues that we face today.

E-mail: Brandon@HealthyOrganicMealDelivery.com Phone: 513.706.8764 

Kara Livesay

Chief Operating Officer/Logistics Coordinator/PR Director/Maker of all-the-lists

Kara joins Chef Brandon in nearly 2 decades of chef experience.  She learned her management skills at Avaya Communications, managing a Data Networking team for 5 years.  She has managed and directed several of her own entertainment businesses and brings a unique and pleasant method of management to the HealthSavor team.  A jack of all trades with a dedication to finding a way to help and heal as many as possible, Kara helps make the ship sail in all departments at HealthSavor.

“It’s very rewarding to know you’re helping people feel better.” E-mail: Kara@HealthyOrganicMealDelivery.com





Don Schlunt

Director of Operations

E-mail: Don@HealthyOrganicMealDelivery.com