Meet the Team

Our team offers a wide range of expertise and culinary passions to provide you with the best possible experience. Get to know what makes us unique below!

Carly Paige

Founder & CEO

Nice to meet you! I am an Integrative Nutrition Health Coach and Chef who specializes in plant-forward cuisine. After working on the reactive side of healthcare for several years, I felt called to a career in preventative wellness. I believe that food has the power to heal and transform the body from the inside out, as I have seen evident in my own life. By combining my love for cooking with expertise in holistic nutrition, it’s my goal to show you that healthy doesn’t have to be complicated, and it should always be delicious.

Since starting FitLiving Eats in 2016, I have had the opportunity to lead over 100 cooking classes and prepare countless meals for clients. I’ve worked with brands such as NASA, Southwest Airlines and The Four Seasons to educate their workforce on my holistic approach to healthier habits. Professional programs that I have completed include: Plantlab Culinary, Nutritious Life, and the Institute for Integrative Nutrition.

I feel most at home when I’m in my kitchen, preparing delicious and nutritious food for friends and family. There’s no better feeling than knowing you are impacting the health of others in a way that is enjoyable and exciting.

Noeli Almeyda

Creative Culinary Manager & Meal Prep Chef

Hi! I am a chef who spends most of her time thinking about food and the ocean – both places where I feel completely in my element. My passion for the culinary world started at a very young age, as I learned that food brings people together. For as long as I can remember, I have been in love with both cooking and eating. It wasn’t until my mid twenties that I realized how sacred our health is, and the food we choose to nourish our bodies with takes a large part in that.

Both culinary school and my upbringing prioritizes flavor above all else, and I feel that that is why it’s always exciting for me to play around with food. It’s a fun challenge for me to find ways to make food that will help you feel your best, taste amazing. I am so grateful that I get to express my creativity and passion for healthy, delicious food in my work every day.

Mike Ellis

Meal Prep Chef

When I was 9 years old, after years of watching Graham Kerr and Julia Child religiously, I told my mom I wanted to be a chef. After high school, I attended Le Cordon Bleu in Orlando. Upon graduation, I honed my skills at area restaurants, such as Roy’s on Sandlake Road, The Rusty Spoon and Prato in Winter Park. At each of these places, I’ve had the opportunity to rise in the ranks to learn as much as I could. Although my range of skills is very eclectic, my specialty would be Asian techniques and ingredients.

Along with my passion for cooking food, over the years I have also gained an interest in growing food. The two go hand-in-hand, and having my own garden has made my cooking skills and knowledge of food grow exponentially. Digging in dirt and just being connected to the source from seed to sauté pan is good for your soul. Food can be a medicine in so many ways.

Eddie Matta

Meal Prep Chef

Hey there! I’m a from-scratch, plant-based chef who loves showing others that eating a health-promoting diet can make you thrive. What we eat should make us feel good! Cooking with quality ingredients and lots of flavor are important to me. I also enjoy plating beautiful food, as we eat with our eyes, first.

I have had the opportunity to express my passion through assisting and contributing towards health-forward menus around the Orlando community. Some of the incredible events I’ve contributed towards include: Cows & Cabs, Veg fest, Earthday, Gourmet soiree Chef showdown, Taste of Winter Park, and receiving the winning award for “Best Damn Veggie Burger”.

Melissa Garcia

Meal Prep Assistant

My style of cooking is plant-based. Once I adapted to this lifestyle myself a couple years ago, it impacted my life so much that I decided I wanted to devote myself to it 100%. I made the tough decision to leave a corporate setting job to pursue cooking full-time.

Ever since then, I’ve enjoyed sharing and showing people that health-forward food can be exciting without compromising flavor. It’s been the most rewarding feeling to know that I can express myself through food with others. Definitely the best decision I’ve made!