We are always on the lookout for healthy and delicious recipes to share with people living with all stages of kidney disease. We get recipe inspiration from our partners, our team of dedicated volunteer dietitians, contributions from our users, and from our Kidney Community Chefs.
Meet the chefs
Kris Gaudet was born and raised in Clare, a small coastal village on the southwest tip of Nova Scotia. He has spent over 15 years in the food and beverage industry, working in small scale restaurants, to large volume hotels and convention centres across the Atlantic Provinces. After graduating from the Culinary Arts program at the Culinary Institute of Canada in Prince Edward Island, Kris went on to work in various establishments in order to earn his Red Seal designation. He is currently the Sous Chef of the Halifax Convention Centre, Vice President of the Culinary Federation Nova Scotia, board member on the Nova Scotia Tourism Human Resource Council, and Food and Beverage Manager certified.
At the age of 18, Kris was diagnosed with IgA Nephropathy, a disease that occurs when an antibody called “Immunoglobulin A” builds up in the kidneys. The result is local inflammation that, over time, can hamper the kidney’s ability to filter waste from the blood. Kris has spent some time on dialysis, and received a kidney transplant in 2014. He is currently on dialysis again in the greater Halifax area. With his knowledge of cooking and the renal world, he is excited to work with the Kidney Foundation to help people struggling with the nutrition aspect of the disease, by producing recipes, tricks, and tips that will be renal friendly.
Brian Vallipuram was born in Sri Lanka, which prepared for him a base in taste and spice. Coupled with his acquired skills in the kitchens of Europe, he has created the unique flavours and skills of a European Master Chef. He has been Head Chef for hotel restaurants such as the Ritz Carlton Hotel in Rose Hall, Jamaica, Executive Chef for Panorama Resort in Panorama, British Columbia, and Executive Chef of the Lord Elgin Hotel in Ottawa, Ontario. Brian currently owns and operates CoBrie International Inc., a family restaurant and catering establishment in Ottawa, where he seeks to bring a greater repertoire of culinary delights to his audience.
In 2010, Brian was told by his family doctor that he would have to get a kidney transplant later in life. Having a very stressful job (being an Executive Chef) and focusing on his career success, rather than work life balance and personal well-being, led to his kidney failure. By 2016 he had started peritoneal dialysis. In 2018 he was called to prepare for a transplant. He recognizes that his wonderful new life would not have been possible without the selfless act of a donor. Because of all the care and support that he received, he is giving back to the Kidney Community by sharing his talent and recipes with The Kidney Foundation.