2009 -As the founder and head chef of Be Organic Catering, Kirk Nelson is a self-confessed health food junkie who infuses his vibe into his culinary creations. In fact, those familiar with the catering entrepreneur call him the ‘sauce man’ because he can whip up a mean marinade as the perfect accent to just about any entrée. But to really understand this Jamaican-born native, you simply must sample his crowd-pleasing Prawns Port Royal entrée, which comes sautéed in a fiery chili-butter sauce so special, you can almost taste the essence of his island origins in every bite. Another fan favorite! His deconstructed Wild Coco Salmon dish, served in a light coconut crème and infused with undertones of native inhibition to awaken your primal senses. And there’s plenty more where that came from… Nelson’s flair for creating unforgettable organic dishes with a soulful twist isn’t exactly a secret… In 2008, word of his gourmet organic dishes reached President Barack Obama, who was at that time, running as the democratic candidate for the United States presidency. Nelson’s Be Organic Company was one of only a handful of caterers selected to provide an array of exotic entrees for Obama’s campaign team during an election rally in Miami. When asked about the highlight of his catering career thus far? “Seeing the expressions on both Barack and Michelle Obama’s faces when they sampled my cooking”, says Nelson. “The looks on their faces said it all!” But he didn’t rest on his laurels after that. The following year, he came up with a wild idea and organized a grassroots organic bicycle tour to raise awareness about the importance of cooking healthy food. His Be Organic crew embarked upon a Herculean bicycling adventure, riding 40 miles each day for a whopping 40 days straight, up and down the entire state of Florida, stopping only for cooking demonstrations, local news appearances, and rest. Talk about drive!Since then, the athletic overachiever has been hard at work on his Be Organic menu, creating delicious organic inspirations to soothe the palate and the soul. And for Nelson, he says he’s looking forward to his next big culinary adventure.