Reading Time: 2 minutes The couple dress as avo toast (but would never actually eat the white bread) (Photo: Gisele Bundchen)
Reading Time: 2 minutes

The personal chef to ‘power couple’ supermodel Giesle Bündchen and Patriots superstar Tom Brady has spoken about the benefits of the couple’s diet – revealing it is ‘mainly plant-based’.

Chef Allen Campbell told that ’80 percent of what the couple eat is vegetables’.

He added: “[I buy] the freshest vegetables. If it’s not organic, I don’t use it. And whole grains: brown rice, quinoa, millet, beans.”


Speaking about cooking for the couple, Allen said: “Around the time I met them, I had started really focusing on plant-based diets, because that’s where all the nutrition is.

“Their previous chef came from a very similar perspective, and they wanted something similar to their old chef.

“Even from the start, it was just such a great match between what they wanted and my philosophy.”

Off the list

The chef also reveled what the couple doesn’t eat. He said: “No white sugar. No white flour. No MSG.

“I’ll use raw olive oil, but I never cook with olive oil. I only cook with coconut oil. I use Himalayan pink salt as the sodium. I never use iodized salt.

“What else? No coffee. No caffeine. No fungus. No dairy.”


Bündchen and Brady do not follow a fully plant-based diet, as they eat some fish and animal products.

According to Allen: “I took a plant-based nutrition course earlier this year. It was an online course through Cornell, and it’s taught by a doctor named T. Colin Campbell, who’s behind The China Study.”

“My philosophy is that a plant-based diet has the power to reverse and prevent disease.”

Despite this, for Allen, a plant-based diet is ‘based on whole foods’, as opposed to being 100 percent plant foods. He admits this could mire strictly be referred to as a flexitarian diet.

Animal food

He cooks some animal products for the couple, saying: “20 percent [of what they eat] is lean meats: grass-fed organic steak, duck every now and then, and chicken.

“As for fish, I mostly cook wild salmon.”

He added: “Depending on the season, you bring in animal protein that are hopefully wild or organic and locally raised, but very small portions.”

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.