Meet the Team
Kayla Briscoe
Founder
Natalie Carter
Founder
Who we are
Natalie Carter is a classically trained plant-based chef with over a decade of experience creating flavorful, health-focused vegan cuisine. A graduate of Southern Adventist University (2015), Natalie has spent the past 10 years specializing in innovative plant-based cooking, with a particular passion for nut-based cheeses and redefining what it means to eat well.
As an executive chef for the past eight years, Natalie has led in some of the region’s most forward-thinking plant-based kitchens, including Great Sage in Clarksville, MD, Liora and Double Zero in Baltimore, MD, and Planta in Bethesda, MD. In addition to her work in restaurants, she has also been a private chef for over a year, crafting customized plant-based menus for clients and bringing her expertise directly into their homes. Her approach balances creativity and nutrition, ensuring that every dish is both nourishing and deeply satisfying.
Passionate about global flavors and holistic wellness, Natalie loves to travel and learn about different cultures and traditional medicinal practices through food, weaving these influences into her vibrant, health-forward creations.
Beyond the kitchen, Natalie is dedicated to teaching others how to craft delicious, approachable vegan meals at home. Her mission is to show that plant-based food can be vibrant, indulgent, and accessible to everyone.
Chef Kayla has made a remarkable name for herself in the culinary world through passion, dedication, and creativity. She began her journey as a prep cook at Nordstrom Café, where she built a strong foundation in the kitchen, and quickly advanced to become a line cook at Cucina Enoteca in Del Mar, California. She thrived as Sous Chef at The Urban Oyster, where her leadership and artistry continued to shine. Along the way, she has been fortunate to learn under the guidance of Executive Chef Tim Kolanko and Executive Chef Natalie Carter, whose mentorship has greatly influenced the dishes she loves to create. Today, she is a full-time entrepreneur and committed to bringing her brand SELF Oneself Wellness to life.
Specializing in making vegetables the star of every dish, Chef Kayla finds joy in transforming simple ingredients into vibrant, unforgettable meals. She has a deep passion for exploring fermentation and draws inspiration from global cuisines to craft inventive plant-forward dishes. By working with mushrooms, fruits, nuts, and vegetables, she channels her creativity into cuisine that highlights the natural beauty and flavor of each ingredient. For Chef Kayla, cooking from scratch is an act of love—she pours her energy into every dish, believing that truly amazing food nourishes not just the body, but the soul. Guided by the philosophy “let food be the medicine,” she strives to create food experiences that spark bliss, happiness, and healing in all who enjoy her cuisine.
