About
The Vision
- Drastically simplify the process of eating healthily by creating a delicious restaurant where the more you eat there, the healthier you become, and make every meal a craveable, jaw-dropping, "Seriously, this is good for me?!" experience
- Significantly improve the health of the nation (and possibly world) by making WHOLi KaBOWLi! restaurants accessible to as many people in the U.S. (and world) as possible
- Incentivize other restaurants to improve the healthiness of their current menu and to offer as many WHOLi KaBOWLi!-worthy items as possible (and either mark the item with a WK! logo or create a specific WHOLi KaBOWLi! section in their menu)
- Make WHOLi KaBOWLi!-worthy items available for purchase in stores
- Inspire the general population to cook the WHOLi KaBOWLi! way, in addition to WHOLi KaBOWLi!-style cooking competitions
The Why
Family and Lifestyle Medicine Physician Douglas M. Cluff, M.D. knows how hard it is to be healthy and maintain a normal weight. Through many (>30) years of experience and training, he has created a simplified nutrition guideline called The Nutrition Star, which he insists provides the best intersection between effectiveness, livability, and flexibility. He has also created two critical concepts, "plant waste" and "animal secretions" (click the link above to learn more), which he is convinced constitute by far the greatest sources of hidden calories (i.e., weight gain) and inflammation (i.e., disease). WHOLi KaBOWLi! is devoid of these things.
The What
All menu items are prepared using only 4◊Foods (whole plants, low-calorie plant products, fatty seafood, and lean proteins). Not a single gram of plant waste (oil, sugar, or white flour), animal secretions (dairy or grease), fake meat, or artificial sweeteners are found anywhere in the restaurant.
The How
(Through lots of trial and error by trained and novice chefs,) foods are seasoned, flavored, and sweetened with whole plants (e.g., spices, Medjool dates, bananas), and dairy is replaced by nut-based products (e.g., almond milk, cashew cream) or pureed vegetables (e.g., potatoes, zucchini).
The Team
Douglas M. Cluff, M.D.
Douglas M. Cluff, M.D.
Douglas M. Cluff, M.D.
Dr. Cluff received his M.D. from the Texas Tech University School of Medicine (Lubbock, Texas), and did his Family Medicine Residency at the University of Texas Medical Branch in Conroe, Texas. He and his wife, Sandra, live in Flower Mound, Texas and have six children, two sons-in-law, and three grandchildren. Dr. Cluff is excited to br
Dr. Cluff received his M.D. from the Texas Tech University School of Medicine (Lubbock, Texas), and did his Family Medicine Residency at the University of Texas Medical Branch in Conroe, Texas. He and his wife, Sandra, live in Flower Mound, Texas and have six children, two sons-in-law, and three grandchildren. Dr. Cluff is excited to bring WHOLi KaBOWLi! to life for the benefit of his patients, others, and...himself!
Dr. Cluff received his M.D. from the Texas Tech University School of Medicine (Lubbock, Texas), and did his Family Medicine Residency at the University of Texas Medical Branch in Conroe, Texas. He and his wife, Sandra, live in Flower Mound, Texas, and have six children, two sons-in-law, and six grandchildren. Dr. Cluff is excited to bring WHOLi KaBOWLi! to life for the benefit of his patients, others, and...himself!
Shawn McNaughton
Douglas M. Cluff, M.D.
Douglas M. Cluff, M.D.
Shawn graduated with a B.A. from The New York Institute of Technology and has a culinary certificate from the Chef John Folse Culinary Institute at Nicholls State in Lafayette, Louisiana. He has been certified at an instructor level for Leadership with both OZ and Franklin Covey as well as SERVSAFE food management.
Shawn brings over 30 y
Shawn graduated with a B.A. from The New York Institute of Technology and has a culinary certificate from the Chef John Folse Culinary Institute at Nicholls State in Lafayette, Louisiana. He has been certified at an instructor level for Leadership with both OZ and Franklin Covey as well as SERVSAFE food management.
Shawn brings over 30 years of experience in operations management with a diverse group of industry leaders in quick service, casual, delivery and fine dining. Shawn’s comfort with all parts of the menu process from sourcing to finished product along with smart budgeting and cost controls leads to a whole business approach where all stakeholders receive the highest returns while growing the team and the brand.
Matthew Becker
Douglas M. Cluff, M.D.
Matthew Becker
Matt, our executive chef, has created, managed, and consulted in the food service industry for more than 30 years. He studied hospitality management and received Chef training at the Restaurant School of Philadelphia. He has worked as an Executive Chef for a large contract food service company and LSG Sky Chefs (and was awarded Kitchen
Matt, our executive chef, has created, managed, and consulted in the food service industry for more than 30 years. He studied hospitality management and received Chef training at the Restaurant School of Philadelphia. He has worked as an Executive Chef for a large contract food service company and LSG Sky Chefs (and was awarded Kitchen of the Year).
Matt has worked in frozen food manufacturing for multiple entities, and consults regularly in the commercialization of products to Costco, Kroger, and others. He is versed in multiple ethnic cuisines, and has spent many years designing and researching meals for special needs like diabetes and heart disease. He is excited to use his skills at WHOLi KaBOWLi! to design flavorful, healthy meal options for the everyday consumer.
Marie Barber
Douglas M. Cluff, M.D.
Matthew Becker
Marie is our apprentice chef! She has a degree in Exercise Science and Nutrition from the University of Utah, and has always had a passion for healthy living. Marie is also the Nutrition and Exercise Coach for TLC Family Health, conducts group sessions for SLIM TLC, and founded Health Edified, a coaching business. In each role she teac
Marie is our apprentice chef! She has a degree in Exercise Science and Nutrition from the University of Utah, and has always had a passion for healthy living. Marie is also the Nutrition and Exercise Coach for TLC Family Health, conducts group sessions for SLIM TLC, and founded Health Edified, a coaching business. In each role she teaches the impact of a healthy lifestyle (especially diet) on disease and prevention.
Marie taught Anatomy and Physiology at Dixie State University (St. George, UT) for 10 years. After undergoing rehab for a knee injury, having 3 children and feeling the effects of stress on the body, Marie understands the importance of keeping the body and mind strong and healthy. In so doing she discovered a love for yoga. She also enjoys traveling, especially to Hawaii!