The Oliver Weston Company

Hannah Springer, Chef & Founder

For two decades, Hannah Springer, MS, HHC, has nourished her family with healing, delicious, nutrient-dense food. What began as a personal journey has grown into a thriving family-run business rooted in tradition, love, and care.

Hannah’s passion for food began in childhood, but it wasn’t until the birth of her first son, Oliver, that she fully recognized the power of food as medicine. A difficult C-section recovery and an unexpected detour from her planned home birth awakened a deeper understanding of the connection between food and health. In 2009, while studying at the Institute for Integrative Nutrition, Hannah discovered the pioneering work of Weston A. Price, which led her to embrace traditional food preparation methods and begin teaching others from her Brooklyn apartment.

Her dedication to wellness deepened through her study of the Gut and Psychology Syndrome (GAPS) Diet, and her personal transformation from a soy- and grain-heavy vegetarian diet to a grain-free, Paleo-inspired approach, brought profound health changes. Hannah’s gift for making healthy food taste joyful helped others do the same, and over the years, she built a loyal community of nutrition and meal delivery clients.

With the home birth of her second son, Weston, the company’s name, The Oliver Weston Company, became a heartfelt reflection of the family-centered philosophy behind every meal. (Their youngest, Figaro, was born in 2015.) Today, after years of refining their work, Hannah and her husband Hugo run the business together from their commercial kitchen in Fairfield County, Connecticut, cooking and delivering small-batch meals to customers throughout the Tri-State Area.

With a background in social work, women’s reproductive health, nutritional counseling, and culinary instruction, Hannah brings warmth, wisdom, and integrity to everything she creates. She is a trusted resource for customers seeking guidance on feeding children, supporting digestion, gluten-free cooking, sourcing local ingredients, and preparing traditional foods in alignment with the principles of Weston A. Price.