Daphne Oz Bio, Age, Husband, Kids, Pregnant, Newborn, The Chew, Instagram

Last Updated on by Sabina

Daphne Oz Biography | Who Is Daphne Oz?

Daphne Oz (full name: Daphne Nur Oz) is an American nutrition author and television host. She is the eldest child of popular television doctor Mehmet Oz and Lisa Oz.

Daphne was one of five co-hosts on the ABC daytime talk show The Chew for the show’s first six seasons, from 2011 to 2017.

In 2004, she graduated from Dwight-Englewood School. She also graduated with a degree in Near Eastern Studies from Princeton University in 2008.

She has been featured as a guest co-host on The View, and Beat Bobby Flay. He has appeared as a healthy living expert on Good Morning America, Fox & Friends, The Dr. Oz Show, The Rachael Ray Show, Dayside, and Good Day New York. Oz was also one of the celebrity guests on the game-show Celebrity Name Game. She is a judge on the Food Network competition show Cooks vs. Cons.

She is an ambassador for and helped to establish HealthCorps, a registered 501(c)(3) non-profit that equips teenagers with nutrition, exercise, and stress management education in over 50 schools nationwide.

Daphne Oz Photo

Daphne Oz Age | How Old Is Daphne Oz?

Daphne Nur Oz was born on February 17, 1986 in Philadelphia, Pennsylvania, U.S. She was raised in Cliffside Park, New Jersey. Oz is 33 years old as of 2019.

Daphne Oz Family

Oz was born the eldest of four children to popular television doctor Mehmet Oz and Lisa Oz. Her siblings are Arabella, Zoe, and Oliver. Daphne was born with the umbilical cord wrapped around her neck and was also given an Apgar score of 2, but made a full recovery. Daphne’s paternal grandparents, Suna (née Atabay) and Mustafa Öz, emigrated from Konya Province, Turkey. Oz also has  Shapsug (Circassian) ancestry from her maternal great-grandparents. Her father’s family is Turkish while her mother is Irish, Italian and Swedish.

Daphne Oz John Jovanovic | Jovan Jovanovic Daphne Oz | Daphne Oz Husband

Who Is Daphne Oz Married To? Daphne married investment fund analyst John Jovanovic at the Municipal Marriage Bureau in Manhattan on August 26, 2010. The couple met in college. Their civil ceremony was followed by two religious ceremonies on August 28, 2010. The morning ceremony was held at the Synaxis of Serbian Saints Church in Portland, Maine. It was led by the Rev. Prescott Rogers of the Swedenborgian Church.

Daphne Oz Kids | Daphne Oz Baby | Daphne Oz Children

How Many Kids Does Daphne Oz Have? | Daphne Oz Children’s Names

Oz gave birth to their first child, a daughter named Philomena “Philo” Bijou Jovanovic on February 26, 2014. Daphne’s father described the baby as being a blue-eyed Circassian beauty like her mother. The couple welcomed their second child, a son, Jovan Jr. (nicknamed “John-John”) on October 21, 2015. Oz announced on June 6, 2017, on The Chew that she was expecting her third child the following winter. She gave birth to a daughter Domenica Celine Jovanovic on December 4, 2017.

Is Daphne Oz Pregnant? | Daphne Oz Pregnant Again | Is Daphne Oz Pregnant Again?

Oz confirmed her baby news with PEOPLE on 19 March 2019, revealing that she was expecting her fourth child due August 2019.

Daphne Oz Newborn Baby

Daphne and her husband John Jovanovic welcomed their fourth baby, a daughter on Wednesday, Aug. 14, at 9:03 p.m. She was measuring 21 inches and weighing in at 8 lbs., 5 oz. The baby girl’s name is Giovanna Ines Jovanovic.

Daphne Oz The Chew | What Happened To Daphne Oz On The Chew?

Is Daphne Oz Still On The Chew? Did Daphne Oz Leave The Chew? Daphne was one of five co-hosts on ABC’s The Chew. The Chew was a weekday one-hour lifestyle show, which premiered in September 2011. It was confirmed on August 11, 2017, that Oz would be leaving the show prior to the release of the seventh and final season.

Daphne Oz Books

Daphne’s first book, The Dorm Room Diet (Newmarket Press, 2006), advanced her approach to avoiding the “Freshman 15”. It covers her advice on how to develop healthy habits while in college that may benefit the student through life. She was publicized by multiple media outlets including The New York Times, The Wall Street Journal, People, The Washington Post, Reader’s Digest, Teen Vogue, Cosmo Girl! and Seventeen.

Oz made promotional appearances on Good Morning America, Fox & Friends, The Nate Berkus Show, The Tyra Banks Show, NPR Weekend Edition, and her father’s program, The Dr. Oz Show.

Oz was published The Dorm Room Diet Planner (Newmarket Press, 2007). She collaborated with the rest of the cast of The Chew to author The Chew: Food. Life. Fun in 2012. She is the author of the New York Times bestselling Relish: An Adventure in Food, Style, and Everyday Fun. This book contains recipes, tips, relationship and career advice, and the author’s personal anecdotes.

Daphne Oz Cookbook

The Happy Cook: 125 Recipes for Eating Every Day Like It’s the Weekend

Daphne Oz Height

The well-known nutrition author stands at a height of 5′ 6″.

Daphne Oz Weight

Daphne has struggled with losing weight despite her growing up with a doctor and nutritionist father. She has been struggling to lose baby weight after giving birth to her third child.

Daphne Oz Recipes

Some of Oz’s recipes include;

Chile Jam Chicken With Caramelized Sweet Potatoes and Peaches


  • 4 skinless, bone-in chicken thighs
  • sea salt
  • Freshly cracked black pepper
  • 2 tbsp olive oil
  • 4 tbsp chile jam (some of my favorites: Hell Fire Pepper Jelly from Jenkins Jellies or INNA Jam’s Plenty Spicy Jalapeno)
  • Juice of 1/2 lemon


Serves 2

Pat the chicken dry and season both sides liberally with salt and pepper. Heat the oil in a large skillet over medium-high heat and arrange the chicken thighs insides (cast iron works really well to get a nice crispy crust). Brown the chicken on one side, giving the chicken time to unstick itself from the pan surface and form a good, crispy coating, about 10 minutes (you can give it some help with your tongs or spatula if needed). Flip the chicken thighs and brown for 6-10 minutes, or until you can insert a knife to the bones and clear liquid emerges.

Lower heat to medium-low and spoon a quarter of the chile jam over each thigh. Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan. Cook for 1 to 2 minutes to allow the jam to form a glaze. Remove the thighs to a serving plate and spoon the glaze on top. Scrape up any bits sticking to the bottom of the pan – these will be the crispiest and the first to go!

Just before serving, squeeze fresh lemon juice over the chicken to brighten its flavors and heighten the sweetness and spice. Serve with Caramelized Sweet Potatoes and Peaches.

Grilled Chicken Paillards With Melon Salsa Fresca


  • 4 6 oz boneless, skinless chicken breasts
  • 4 tbsp extra-virgin olive oil
  • 1 1/2 tsp kosher salt
  • 2 cups cubed (1/2 inch) cantaloupe or watermelon
  • 4 scallions, thinly sliced
  • 1/2 cup diced mango
  • 1 inch fresh ginger, peeled and minced
  • 1/4 habanero (hottest), jalapeno (medium), or Fresno chile (mild), minced (optional)
  • 1/4 cup finely chopped fresh parsley or cilantro, including stems
  • juice of 2 limes or 1 lemon
  • 1 avocado, pitted, peeled, and diced
  • 2 tbsp vegetable oil (optional; needed only if grilling)


1. Place a chicken breast between two sheets of plastic wrap and use a meat pounder or heavy skillet to flatten it into a 1/2-inch-thick paillard. Place the pounded chicken on a large plate or plater and repeat with the remaining chicken breasts. Drizzle the chicken with one tablespoon of olive oil, turning to coat the breasts on both sides, then sprinkle the chicken on all sides with one teaspoon of the salt.

2. In a medium bowl, combine the melon, scallions, mango, ginger, chile (if using), parsley, citrus juice, and remaining three tablespoons olive oil and half teaspoon salt. Gently stir in avocado.

3. Prepare a gas or charcoal grill to high heat. Dip a folded paper towel into the vegetable oil and use tongs to grease the grill greates. Place the chicken on the gril and cook until it has grill marks, two to three minutes. Turn the chicken over and grill on the other side until the chicken is cooked through, about two minutes longer. Transfer to a platter. (If cooking indoors, just replicate this process in a skillet. The chicken will be deeply golden brown on both sides and no longer pink or tranluscent in the center.

4. Serve the salsa over the chicken.

**Tip: Any kind of seasonal fruit works in the salsa — you can use pineapple, peaches, plums, or nectarines, in place of the mango or melon if you like.

Daphne Oz Twitter

Daphne Oz Instagram

Be the first to comment

Leave a Reply

Your email address will not be published.