About Chef Kay
Chef Kay Brown’s path to becoming a vegan chef started with humble beginnings. She was raised in the South by her grandparents, where fresh produce from the garden was plentiful and her love for good Southern cuisine blossomed. She was inspired early on by how food can tell a story and convey cultural ideas, as well as the unique way it brings people together. However, her passion took a shift when her grandfather died of a massive heart attack. His dietary choices took a toll on his health and it was then that Chef Kay (the young chef) realized the relationship between food and health. She started her mission on health at 14 years old and her journey continued to blossom until today.
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Kay is the Executive Chef at Plant-Based Eatz where everything is 100 percent plant-based. Although she continues her mission on health and healing through vegan food, her inspiration for her company started while she was on active duty in the Marine Corps. She transitioned to a vegan lifestyle to enhance her performance and to have more energy approaching the physical demands of military duty. Her results were amazing. Improving her health played a significant role in her decision to continue a plant-based lifestyle and share it with her clients. She decided to take a spin on her traditional southern roots by highlighting the flavors and memories in her cooking while taking out all of the “bad stuff.”
Her mission at Plant-Based Eatz isn’t to make people vegan, it’s about helping people make better food choices and eating healthier by consuming more fruits, vegetables, and good whole foods. She specializes in chef-prepared meal delivery, plant-based catering, vegan baked goods, and plant-based cooking classes.
When Chef Kay isn’t in the kitchen creating delicious plant-based meals, she loves serving as a community nutritionist. The food deserts surrounding Chef Kay spurred her into action.
“Everyone deserves to have access to nutritionally dense, fresh foods.”
She started a “Health is Wealth Tower Garden” project, back in 2016 with three Newport News public schools. This program teaches schoolaged children how to grow their own food by using aeroponic technology and how to prepare that food for meals. The program was also aligned with Virginia’s Standards of Learning, so students not only received the lesson on the plant life cycle, they also were able to get hands-on application. The success that this program found in 2016, led to Chef Kay expanding the program to six more schools within the school district. Now, each school has a Tower Garden® that they get to keep year round. Her mission is to teach children (and their families) how to grow and locally source sustainable food for a healthier life.
“Everyone deserves to have access to nutritionally dense, fresh foods.”
She started a “Health is Wealth Tower Garden” project, back in 2016 with three Newport News public schools. This program teaches schoolaged children how to grow their own food by using aeroponic technology and how to prepare that food for meals. The program was also aligned with Virginia’s Standards of Learning, so students not only received the lesson on the plant life cycle, they also were able to get hands-on application. The success that this program found in 2016, led to Chef Kay expanding the program to six more schools within the school district. Now, each school has a Tower Garden® that they get to keep year round. Her mission is to teach children (and their families) how to grow and locally source sustainable food for a healthier life.
Chef Kay also owns a fitness company, Sweat N Swag, where she teaches fitness classes and educates clients about the importance of fitness and exercise and how exercise affects long-term health along with a well-balanced diet.
Chef Kay has a Professional Plant-Based Certification from Rouxbe Culinary School. She also has a Master’s of Science in Nutrition.
