About this episode

Chef Johanna Hellrigl discusses the impact of restaurants on health and sustainability, sharing her journey and insights on food sourcing and toxins.

I didn’t know too much about the impressive Johanna Hellrigl before this conversation — a friend suggested I interview her and I intuitively said yes on the spot. And I’m so glad I did! Johanna is the chef and founder behind Ama, an award-winning Northern Italian restaurant in Washington, D.C., and a board member of the Environmental Working Group who is revolutionizing what it means to nourish people — from the way she sources whole ingredients to how she cares for her team to the deeper intention behind every decision she makes. She is building a model of hospitality where indulgence, vitality, sustainability, and community coexist — proving restaurants can drive cultural and systemic change. This woman is doing the work, and you can feel it. Johanna’s personal story also really moved me. As a chef, entrepreneur and mother, Johanna shares parts of her life that shaped the way she sees health, intuition, and what it means to truly take care of yourself in a world that can feel overwhelming and confusing. It’s a powerful reminder of how much we’re capable of when we start to question, listen, and trust ourselves more deeply. Many of us are aware of how to avoid toxins in and…

People in this episode

Host: Kelly

Guest: Johanna Hellrigl

Topics covered

• restaurants
• sustainability
• health
• food sourcing
• toxins
• hospitality

Keywords

• restaurants
• toxins
• sustainability

Mentioned in this episode

Organizations: Ama, Environmental Working Group

Places: Washington, D.C.

More episodes of HEAL with Kelly

• The Truth About Manifestation Most People Miss with Papi DiNuzzo · June 11, 2026 · 1h 4m

Explore listener stats, chart rankings, contacts and more on the HEAL with Kelly podcast page.