“I was seventeen years old, in a Trattoria somewhere in Southern Italy, sitting at a table loaded with the simplest of lunches – fresh baked bread, mozzarella di bufala – made that morning, still warm – towering branches of basil, and intertwining vines of small, red tomatoes.

WE BELIEVE FOOD SHOULD BRING PEOPLE TOGETHER, CELEBRATE THE SEASON, AND CARE FOR THE PLANET.

A tomato changed my life.

our roots

WE BELIEVE FOOD SHOULD BRING PEOPLE TOGETHER, CELEBRATE THE SEASON, AND CARE FOR THE PLANET.

INTENTIONALITY

Everything we do at VegTable is derived from thoughtfulness and chef-driven creativity. From the way our ingredients are sourced, to how our flavors are layered, we ensure our products stand out on your dinner table.

CONVIVIALITY

VegTable is made for the the late-night
kitchen hang, the dinner party that runs
past midnight, and the picnic that was
thrown together. Our food is designed to
spark connection, laughter, and that
“Where did you get this?” energy.

SUSTAINABILITY

Sourcing from small regional farms,
keeping ingredients seasonal, and reducing
waste wherever we can is at the heart of
what we do. VegTable is the party food
you can feel good about indulging in, and
tastes as good as it feels to serve.

about the owner

A tomato changed my life.

“I was seventeen years old, in a Trattoria
somewhere in Southern Italy, sitting at a table
loaded with the simplest of lunches – fresh baked
bread, mozzarella di bufala – made that morning,
still warm – towering branches of basil, and
intertwining vines of small, red tomatoes.

That moment revealed to me the complexity and potential of produce. The simplistic reverence in which ingredients are prepared in Italy, shaped my understanding and respect for each element, particularly vegetables.

Everything we do at VegTable is derived from thoughtfulness and chef-driven creativity. From the way our ingredients are sourced, to how our flavors are layered, we ensure our products stand out on your dinner table.

VegTable is made for the the late-night
kitchen hang, the dinner party that runs
past midnight, and the picnic that was
thrown together. Our food is designed to
spark connection, laughter, and that
“Where did you get this?” energy.

VegTable was born out of a desire to show the versatility and creative applications that vegetables and fruits can offer, in an intentional way that focuses on seasonality and sustainability. I’ve always been one to throw a party, so I naturally gravitated towards creating products that are shareable and perfect for entertaining. VegTable is my love letter to the earth, the farms, and the people that grow our food. It is a gift for me to be able to share it, and my hope is you will continue that sharing with others.”

Sourcing from small regional farms,
keeping ingredients seasonal, and reducing
waste wherever we can is at the heart of
what we do. VegTable is the party food
you can feel good about indulging in, and
tastes as good as it feels to serve.

I’d never been much of a raw tomato gal growing up; the anemic grocery store tomatoes were, to me, a bland, textural nightmare. I was always one to try something new, so I plucked one from the vine and popped it in my mouth. It was like nothing I had ever tasted – bursting with sweet and savory, the level of flavor unmatched.

That’s why we source from small regional farms, honor vegetables in unexpected ways, and create products designed for connection, conversation, and joy.

That’s why we source from small regional farms,
honor vegetables
in unexpected
ways, and create products designed
for connection,
conversation,
and joy.

I’d never been much of a raw tomato gal growing up; the
anemic grocery store tomatoes
were, to me, a bland, textural nightmare. I was always one to
try something new, so I
plucked one from the vine and popped it in my mouth. It was
like nothing I had ever tasted
– bursting with sweet and
savory, the level of flavor unmatched.

This experience cemented the foundation of my journey as a chef; leading me to work at places and with people who truly cared about the labor that went into each ingredient, the impact of season, the responsibility of us as food stewards to work with the earth and those who tilled it.

This experience cemented the
foundation of my journey as a chef;
leading me to work at places and with people who truly cared about the labor
that went into each ingredient, the
impact of season, the responsibility of
us as food stewards to work with the
earth and those who tilled it.