Rooted Table is a consultancy specializing in design strategy and culinary services focused on creating resilient food systems and regenerative solutions.

◾️ Product & Design Consultancy: We partner with organizations transforming food systems, healthcare delivery, and civic infrastructure. Our expertise in design and product strategy helps clients harness technology for positive impact—from regenerative agriculture and ocean conservation to healthcare access and government services. Our approach drives measurable business growth while advancing sustainability goals.

◾️ Culinary Consulting: Drawing on professional kitchen experience, we enhance culinary operations and develop sustainable menu concepts. We help food and beverage companies create recipes and marketing content that boosts customer engagement and revenue while authentically communicating their sustainability and regenerative commitments.

Founded as a cultural food marketplace (Y Combinator Startup School 2018), Rooted Table has evolved while maintaining our commitment to empowering underrepresented communities and advancing sustainable systems that benefit people, planet, and profit.

I help creatives navigate career growth and transitions, aligning their paths with their core values. My mentees have landed dream jobs at top companies such as Airbnb, Kith, IDEO, and Civic-tech organizations, as well as impactful roles in the climate sector.

Key Highlights:

Leading culinary innovation programs that integrate sea vegetables, mussels, and clams into institutional foodservice menus to drive sustainable food system transformation.

▪️ Piloting behavior change program with 2 major foodservice companies, impacting 10,000+ meals through chef workshops and menu integration strategies

▪️ Designed comprehensive program strategy including workshop facilitation, culinary consulting, menu analysis, and operational guidance for sustainable aquatic adoption

▪️ Developed evidence-based content using human-centered research to overcome chef barriers and scale sea vegetable and bivalve integration across institutional kitchens

I'm helping co-create a chef-led training program promoting sustainable aquatic foods like bivalves and sea vegetables. Our goal is to inspire chefs to incorporate these eco-friendly ingredients into their menus, educate guests and consumers about their benefits, and foster a positive impact on ocean health and ecosystems. We are driving a movement toward a more sustainable and regenerative culinary future.

Co-leading efforts to help institutional dining, food service teams adopt plant-based meal defaults by developing a research-driven toolkit and workshop. Conducting stakeholder interviews, observational research, and data analysis to create actionable strategies, fostering sustainable dining practices and reducing environmental impact.