Ever wondered who is behind the vibrant, plant-based meals that land on your doorstep? From nutrient-dense dishes to perfectly balanced smoothies, our menu is a labor of love—and a lot of science. The mastermind helping bring those recipes to life? Meet Mariana, a creative force in the Splendid Spoon kitchen.

Mariana’s path to the culinary world was anything but traditional. But her unique perspective helps her tackle the unique challenges of creating craveable dishes with nutritional macros as great as they taste. Between testing new flavor profiles and overseeing production, Mariana is on a mission to prove that plant-based eating is anything but boring.

We sat down with Mariana to get a peek inside her process and find out what gets her excited about the future of Splendid Spoon.

Why did you become a chef?

I actually started in engineering, but I was working morning shifts in restaurants before class and quickly fell in love with it. I grew up around food, my dad and grandfather were always cooking, and weekends were spent in the kitchen or grilling. Food was how we slowed down and connected, and that really stuck with me.

What drew you to the mission at Splendid Spoon?

As a vegetarian, I’ve always struggled to find ready-to-eat (or heat) meals that are actually exciting, nutritious, and satisfying. I love how Splendid Spoon takes familiar, comforting dishes and reimagines them as superfood-filled, vegan, gluten-free powerhouses. It shows people that vegan eating can be flavorful, balanced, and fun.

Tell us about your daily food routine.

I always start my day with water and an iced matcha latte. Depending on the day, I’ll either have a high-protein smoothie (like our Strawberry Chocolate Smoothie) or a Venezuelan arepa. Lunch is usually something I’m developing/ working on typically a veggie-packed bowl. Around 3-4pm I need something sweet, so I’ll have a cleaner oatmeal raisin cookie I meal prep or sometimes just a bowl of dry cereal. Dinner is my version of a “what’s in the fridge” taco or rice bowl edition, always with chili crisp.

What has been your favorite ingredient to incorporate into a Splendid Spoon meal?

Cabbage!! I recently incorporated it in our new Purple Grain Bowl. It’s such an underrated ingredient, but incredibly versatile. You can pickle it for crunch and acidity (and a pop of color if you use purple), roast it, which brings out its natural sweetness and makes it super satisfying, or use it raw in slaws and salads. It’s affordable, nutrient-dense, and adds great texture to almost any dish. It is an overlooked superfood.

The Detox or a Subscription: what’s your advice?

When customers ask me, "I want to try a vegan diet, where should I start?", I suggest the 5-Day Detox. We did a huge amount of thinking and taste testing to create a meal plan that gives you a wonderful guided tour of how good it can taste, and feel, to eat plants for 5-days.

The subscription really gives you the power to make your own version of a detox. Build your week with meals that work for you: maybe oats for breakfast, a dish for lunch, a smoothie for a snack, and noodles for dinner. Or build a routine where you’re doing a micro-detox every Monday, or going vegan for lunch during the work week: whatever! No cooking, no cleaning, it’s kind of a dream.