For chef Mikaela Reuben, cooking for Hollywood stars and athletes comes with a side of adventure

Globe and Mail

3 days ago

Like many people in their early 20s, Mikaela Reuben was struggling to figure out what to do with the rest of her life.
She had a degree in kinesiology from the University of Victoria, and had hesitantly applied to do a master's in physiotherapy. On a whim, Reuben bought a plane ticket to Maui to go visit a good friend, thinking a change of scenery might provide clarity. There, a chance meeting with a celebrity chef named 'Wayno' (short for Wayne Forman, a well-known caterer to the stars in L.A.), changed the trajectory of her life.
Wayno tasted some of her plant-based creations, took her under his wing and for the past 15 years, the B.C. native has worked as a nutritional chef for rock bands like Pearl Jam, actors such as Ryan Reynolds, Brie Larson and Hugh Jackman, countless athletes, supermodels and even the Dalai Lama (for his 80th birthday party).
A couple of years ago, Reuben stepped away from a whirlwind travel schedule to focus on writing a cookbook, called Eat to Love, which comes out this week. In conversation with The Globe and Mail, the 41-year-old shares how an unconventional career path – built on luck, hard work and a genuine love of food – has led to a life of adventure.
Where did your love of food come from?
From a young age, I had a natural curiosity about cooking, and I was always in the kitchen inventing new things to eat. But my true curiosity about healthy food began when my dad had a heart attack when I was 17, and I watched him turn his health around by using food as his medicine. His skin improved, his mood improved, he lost weight and he began running marathons again. Witnessing his food-based transformation started me on this path.
Your mentor, Forman, died of kidney cancer in 2013 at the age of 52. You dedicate the book to him, thanking him for taking a chance on you. How did you meet?
I was staying with my friend Robyn Penn in Maui, and we decided it would be fun to make a cookbook together. She would take photographs and I would be the chef. We went to her neighbour's house, who was out of town, to use his kitchen. We'd been there for hours. There was food and dirty dishes everywhere when the owner, the actor Owen Wilson, suddenly came home. He had his personal chef with him.
Wayno was furious and told us to get out of his kitchen. I was apologizing profusely, trying to wash up the dishes, when he started asking about the food I'd made. I spent two weeks helping him cook. Then I went home to Canada.
That sounds final. How did you reconnect?
I was in my master's program and I was miserable. Out of the blue, Wayno called and asked if I wanted to train with him. I quit school and our first job was on the tour bus with Pearl Jam in Europe. Talking about it today, it's still mind-boggling to me. I was his runner, and he sent me all over strange cities looking for the best cheeses, the best herbs and spices.
He also kept an eye out for me. I remember one night I wanted to go on this boat after a show and Wayno said, 'It doesn't pay to play. Keep your eye on the job.' That was the best advice. It was hard to be a young woman walking into these male-heavy spaces. I was so lucky to work with a respectful man who treated me like family. When he died, it broke my heart.
What's In My Cart: How I grocery shop for a (mostly) plant-based diet
You have to be careful because of confidentiality agreements with famous clients, but can you talk about one celebrity whose diet and discipline impressed you?
People often underestimate how serious actors are about their craft. Most are laser-focused and committed to performing at their peak. Woody Harrelson is one of those professionals, who also happens to be one of the nicest guys. Woody's interested in everyone and he's funny in the most inclusive way. I've worked on five movies with him. He taught me so much about what it means to be committed to the nutritional aspects of food. Woody raised the food bar on sets.
What made you decide to work on this new cookbook?
The pandemic changed everything. I was still getting lots of jobs but suddenly all the personal interaction was cut off, and I was leaving meals outside their trailers. I realized I didn't love the job as much without the friendship aspect.
On top of that, the pace I was used to working at – mornings that often started at 4 a.m., and nights that ended at 3 a.m. – was taking a toll on my own health. I'll forever be a schlepper, lugging panini makers and Vitamixes around, but I'm not physically strong enough any more to do what I used to do. Writing a cookbook that can be adapted to any diet – whole food, plant-forward or gluten-free – was a new challenge I was excited about.
What advice would you give to people thinking about a career as a private chef?
This career sounds so glamorous but working around others' schedules can be really tricky. You have to have a sense of humour, be resourceful and quick on your feet. My advice would be embrace the unknown, be open to adventure and say yes.
This interview has been edited and condensed.