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About Nurturie

OUR STORY

We want to help every parent raise children to love and thrive on healthy food. Because we’re parents too.

That’s why we started Nurturie. Our founder, Regina, was working and caring for her family, but that didn’t leave much time to cook the kind of fresh healthy food that she wanted for her infant daughter. As her daughter grew into a fussy toddler, the problem only grew. When she looked to store bought prepared food and other meal delivery services she was surprised to find nothing that provided the kind and variety of nutrient-rich and kid friendly food she needed. So she decided to do it herself and Nurturie was born – an on-demand delivery service offering healthy, nutrient dense meals that tots will actually eat!

MEET OUR TEAM

REGINA REALEFounder and CEO
Regina has over 15 years of experience as a corporate finance professional and healthcare executive focused on start-up and growth stage businesses.  Regina started out as a Marketing Associate at Lazard Freres Asset Management and moved on to join the Equity Investment Group of GE Capital as an investment analyst where she quickly found herself immersed in the .com transformation of the late ‘90s. As an Associate, and later Vice President, in the Consumer and New Media Investments group, Regina participated in over $200 million of venture capital stage financings of a wave of new companies rewriting the consumer and business services playbooks using the internet.  As SVP of Strategy and Corporate Development of Comprehensive Neuroscience, Regina had not only the opportunity to provide financial stewardship to an innovative healthcare company, but also to learn about the real improvements in health outcomes and personal achievement that can result from a healthy lifestyle and quality improvements in healthcare management.  Regina has also served as CFO of Kurron & Co., a multi-system hospital management company, and as a corporate strategy consultant within the digital health industry.

In 2012, Regina’s daughter Rebecca was born and she soon discovered how much time, work and culinary skill was involved in accomplishing something that seemed so simple in principle; feeding her daughter healthy fresh wholesome food.  That’s when Regina’s experience with business innovation merged with her drive to solve an important problem, and the concept of Nurturie was born.

Regina holds a B.S. in Accounting from St. John’s University and a M.B.A. from Columbia Business School.


KATY SPARKSCulinary Advisor 
Katy is an award-winning chef, culinary executive,
and co-author with Andrea Strong of Sparks in the Kitchen, (Knopf, 2006). Katy began her career in New York’s dynamic food scene and went on to roles at legendary restaurants including at Barry Wine’s The Quilted Giraffe and then as Sous-Chef to open Bobby Flay’s flagship Mesa Grill. From there, Katy created her own culinary voice at Quilty’s where she was awarded the Best New Chef Award from Food and Wine Magazine as well as Rising Star Chef from both the Wine Spectator and Restaurant Hospitality Magazines.  Katy has also led culinary direction and operations for prominent large scale food purveyors including Balducci’s as the Food Director re-launching and expanding its brand in three states, and working with food service giant Sodexo.  Katy is owner and principal of Katy Sparks Culinary Consulting.

Katy increasingly focuses on health and well-being. She grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. Chef Sparks’ cuisine has always relied on fresh, seasonal ingredients but recently her cooking has reached a higher expression of the health - supportive nature of whole, unprocessed foods. She is an avid researcher and taster and has uncovered many exciting, health promoting flavors to incorporate into her cuisine. Katy is a summa cum laude graduate from the prestigious culinary program at Johnson and Wales University in 1986 and lives with her family in Brooklyn, New York where she regularly finds inspiration in the burgeoning artisanal food scene.


STEVE VOLLAFounder and Executive Chairman
Steve has over 35 years of experience in the healthcare industry and nearly twenty as a Chief Executive of various hospital and healthcare systems. He has dedicated his career to delivering high quality healthcare. With Nurturie, he sees the opportunity to deliver wellness. And with an infant himself, he may be our most ardent customer! 

Steve has served as the Chief Executive Officer of American Health Management, a NYSE listed hospital system comprising nearly 20 hospitals serving urban markets, and as President of Hospital Operations for Universal Health Services, Inc. one of the nation’s largest for-profit hospital systems. He has also served in various positions on the boards of Primary Health Systems, Inc.; Pathmark Inc. (Chairman); Episcopal Academy; Specialty Hospitals of America; Sun Healthcare Group, Inc.; Kendall International; Foothill Group, Inc; and Brown Schools, Inc.

Steve is a recipient of the Inc. Magazine, Merrill Lynch and Ernst & Young Turnaround Entrepreneur of the Year award and has lectured at the University of California, Los Angeles; School of Public Health, where he received an M.P.H.  Steve holds an M.P.H. from University of California Los Angeles.

Culinary Team:  Nurturie is supported by an outstanding team of talented culinary, food and nutrition experts. We consult with pediatric dietary nutritionists and food scientists considered experts in their field.  Our team includes not only award winning chefs but published authors, featured experts by mainstream media outlets, and most importantly, people passionate about pediatric nutrition and delicious food!