Meet Our Members
Who makes up the Spring Kitchen culinary collective
Stephanie grew up in Merritt Island, FL and has lived a plant-based existence since 2014. She earned a Master of Science in Finance from the University of Florida. She has work experience in finance, sales and has held various positions in the food industry. In 2018 she launched a food truck, specializing in vegan southern-fried comfort food. During the pandemic she pivoted to creating a frozen line of a plant-based protein called seitan for grocery stores and restaurants. In her free time, Stephanie loves climbing, hiking, biking, and volunteering in the community.
Juan Alberto and Taylor Rose have a combined 28 years’ experience in the culinary field. Together, they can create a culinary experience catered directly to your needs. Albert and Taylor strive to use the freshest local ingredients and draw inspiration from what is available and in season. From menu development and restaurant design, to coursed dinner parties and classes, these two can make your food dreams a reality! Together they have created the perfect hot sauce, that will soon be a pantry staple in every home.