Berry-born surfer, Adam Guthrie’s life altered its course after what started as a routine day surfing in Gerringong. 

Paddling out in rough waves, he felt a sharp, piercing pain in his chest radiating down his arm. Rushing to the hospital, he learned he had suffered a heart attack — he was 39 years old.

For the chef, who began his career in the eighties at The Baker in the Bunyip in Berry, it was a wake-up call.

Despite being a keen surfer, he was “fit and overweight, and knew I shouldn’t be out there.” He was also “caught in a cycle of relentless stress”, and knew it couldn’t continue.

Sudden death from cardiac arrest in a young person is a very rare but tragic outcome.

The baseline risk in Australia for people under 35 is 1.3 per 100,000 people per year, according to data from The Heart Foundation, with 15 per cent occurring either during or immediately after exercise.

At the time, Guthrie was working in real estate, after previously opening a vegetarian cafe in Nowra, Adam and Eve’s.

But the heart attack sparked a dramatic shift: he sold his business and dedicated himself to reclaiming his health through better food, movement, and habits he could sustain. He was also inspired to help other people do the same.

Now a wellness coach, plant-based nutritionist, and breathwork and yoga teacher, he developed the I Feel Good Program — a supportive guide to feeling better in your body and your life as you age.

Gurthie's plant-based cooking class and dinner

It’s also inspired by his background as a chef, and a desire to make healthy food pleasurable.

 “I have the plate with all the right ingredients and portion sizes,” he says. “I can turn it into any cuisine – Chinese, Italian, Vietnamese, Brazilian, Mexican, even Aussie meat-free meals. The secret is adding more plants.”

To date, over 6,000 people have joined the program.

 “When we get to our age, we just want to feel good,” Guthrie said. “We don’t need strict rules or fitness challenges.

My program helps people enjoy their food, nourish their bodies, and reclaim their energy.”

Guthrie’s work is also deeply rooted in community.

 He believes the people around us shape our habits, and connecting with like-minded individuals makes healthier living more achievable. 

“If you surround yourself with others who are doing the same things, it becomes natural,” he explained. “It’s about practice, not perfection.”

Now 56, Guthrie splits his time between Byron Bay and Bali, embracing environments where healthy eating and wellness are part of daily life.

He continues to tour the South Coast, holding classes in Berry, Huskisson, and Kiama, sharing practical tips and quick, 15-minute meals.

Gurthie with happy attendees at his class in Berry 8 January

 “The idea is to make it simple, tasty, and sustainable,” he says. “Once you start eating this way, everything changes.”