Chef Caitlin Boyer — Personal Plant-Based & Allergy-friendly Cuisine

My true passion and love has always been food. Nothing makes me more happy than to feed people. I started my journey to veganism when I was 12 years old. I believe eating an organic, plant-based diet is the key to health and a fulfilling life. I’ve always been fascinated with experimenting with food and their flavors. I’m constantly coming up with new recipes and testing them out on my family and friends. My love for food doesn’t stop there. I’m also an organic gardener and believe it’s important for a chef to know where and how their food gets to their plate. So much love and good energy goes into the food I make, especially when I know I grew and cared for the food myself.

Caitlin also enjoys sewing, hiking, kayaking, music, and visiting animal sanctuaries.


 Check out my latest creations on instagram @chefcaitlinboyer



  • Certified in plant-based nutrition through eCornell’s T.Colin Campbell program


  • Vedge 5 star/fine dining/voted #1 restaurant in Philadelphia, PA in 2014.  Studied under Richard Landau and Kate Jacoby/line cook from Oct 2014-March 2015



It is very important to be able to take any ingredient and find a substitution for it, if necessary.  Especially now a days because people are finding that most of their physical and metal issues are being triggered by “food allergies”.  Some of the most common food allergies out there are: Gluten, Dairy, Eggs, Corn, Soy, Shellfish, Fish, Yeast, Peanuts, and Tree nuts (brazil, almond, walnuts, cashew, hazelnut)

My mission is to take into account your food sensitivities and make you something wonderful without feeling as though you are missing out on the foods that you love!  Instead, you will enjoy all these delightful flavors, textures, smells, and nutritional benefits without the allergic reaction.




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