Franchesca Nor has developed a loyal following at Dive Coastal Cuisine, and now the Dallas-based chef wants to take her gourmet seafood restaurant to the next level when it comes to nutrition. The 33-year-old Southern California native said she’s always had an affinity for tasty dishes with an emphasis on health. “My mother was a health advocate and I always ate well,” says Nor, a summa cum laude graduate from Johnson and Wales University, in Miami. “She helped form not only my foodie excitement, but also the fact that I really value health.”

Nor, who grew up eating a diet of mostly vegetables and fish at fine restaurants, says she specializes in seafood because of her own dietary habits and her schooling in Florida. “I stayed true to myself and what I know best,” she says. “I like clean food—I don’t like things that are too heavy. I like something flavorful, something that makes you feel satisfied, but doesn’t put you into a food coma.”

At first, when she opened her casual, upscale venue near Southern Methodist University in 2010, Nor wanted to go all organic, but realized it wasn’t economically feasible. “I also wasn’t sure people in North Texas were ready for that,” says Nor. “Now that I have my following, I can go about doing what I’ve always wanted.”

Nor has always been conscientious about what goes into her kitchen, buying local and organic produce as often as possible as well as hormone-free, grass-fed and free-range animal products. Although Dive specializes in seafood, Nor said many of her dishes are vegetarian or can be made so. “I’m a huge advocate for vegetarians,” she says. “I actually eat like a vegetarian myself much of the time.”

Over the years, Nor has learned a lot about food, and recently launched a blog where she passes on some of her food knowledge and talking up sustainable farming practices and foods like quinoa, nuts and fennel. In the coming weeks, look for Dive’s revamped spring menu, introducing new specials and denoting items that use organic produce, are gluten-free and heart-healthy.

“I want to be proud of what I’m serving the public,” says Nor. “I’m anxious to share and educate people, as well as satisfy their taste.”

Visit Nor’s blog at Dive-Dallas.com.