Pouillon, true believer in a sustainable lifestyle, is a longtime advocate
for increasing the quality and nutritional value of the
food supply. She
is the chef and owner of two of Washington, DC’s most
popular restaurants. Featuring organic multi-ethnic cuisine, the internationally-known
Nora opened in 1979 and has been praised for its high
quality and healthy approach to eating in publications
as varied as The
Washington Post, The Wall Street Journal, New York Times
Magazine, USA Today, Gourmet, Self and Vogue. Her
second restaurant, Asia
Nora, serves uniquely interpreted dishes from across
Asia. In April 1999, Nora became
the first certified organic restaurant in the country,
with 95% of all ingredients coming from certified organic
producers and has been named one of the “Top 10 Healthiest
Restaurants” by Health
Magazine and received a 4-star rating from Mobil Travel
Guide 2000. Nora
has been recognized as Chef
of the Year by The
American Tasting Institute and Chef
of the Year - Award of Excellence by the International
Association of Culinary Professionals (IACP).
Nora’s commitment to healthy eating extends beyond the kitchens
of her two restaurants. She
consulted for the Fresh
Fields Wholefoods Market, developing a repertoire
of flavorful low-fat dishes for the prepared foods counter.
Nora is consultant to Walnut Acres, a pioneer and leader in the organic foods industry,
where she has developed an interesting and convenient
line of risottos, mashed potatoes, soups, stews, and cookie
mixes. One of Nora’s most rewarding activities has been
her work with USDA
and Fun,” a seasonal healthy eating cookbook for school
children, and the USDA’s
campaign to improve the quality of public school
She teaches elementary school children the Chefs
Collaborative Sustainable Cuisine Education Program “Adopt
A School” introducing them to traditional foods from
across the world.
Nora is a founding board member of Chefs
Collaborative 2000, a national organization which
promotes environmentally sustainable living.
Nora is leading spokesperson for the NRDC/SeaWeb
“Give North Atlantic
Swordfish A Break” campaign and national spokesperson
for the 1998 National
Food Safety Education Month, sponsored by the International
Food Safety Council.
Nora is the author of Cooking
with Nora, a seasonal
menu cookbook, With over 120 photographs, this user-friendly cookbook with
wine suggestions, nutritional information, and helpful
“Nora’s Notes,” is written with the home cook in mind. Cooking
with Nora was a finalist for the 1996 Julia Child
Cookbook Awards, “First Book” Category.
Nora puts her philosophy of a healthy lifestyle is a balanced
organic diet and regular exercise.
Her daily routine begins with yoga, weights, aerobics
or just a brisk walk.
Nora loves all outdoor activities especially
skiing, rollerblading, swimming, ice skating and
hiking with family and friends.
honored Nora as one of America’s healthiest chefs and
her organic lifestyle was the topic of a feature article
in Japan’s top food and living magazine.
Working to promote women in the culinary professions, Nora
is an active member of the Washington chapter of Les Dames d’Escoffier, the International
Association of Women Chefs and Restaurateurs and serves
on the Board of Women
Chefs and Restaurateurs.
She has appeared on the television show, Working
Woman and Phyllis C. Richman, the food critic for
The Washington Post,
chose Nora as one of three women among the dozen “power
chefs” in Washington. Born
in Vienna in 1943, Nora attributes her commitment to healthy
dining to her parents.
Breaking with Austrian culinary tradition, they
believed in eating simply prepared meals made with top-quality
She lives with her partner, Steven, and two of
her four children in the Georgetown neighborhood of Washington,