Ever wondered who is behind the delicious, plant-based meals that land on your doorstep? From vibrant veggie-packed bowls to perfectly balanced sauces, our menu is a labor of love—and a lot of science. The mastermind helping bring those recipes to life? Meet Mariana, the creative force in the Mosaic kitchen.

Mariana’s path to the culinary world was anything but traditional. But her unique perspective helps her tackle the unique challenges of creating frozen meals that taste like they were just cooked from scratch. Between testing new flavor profiles and overseeing large-scale 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 veggies.

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 Mosaic Foods?

As a vegetarian, I’ve always struggled to find ready-to-eat (or heat) meals that are actually exciting, nutritious, and satisfying… not just another salad. Mosaic’s mission really resonated with me because it shows people that plant-based eating can be flavorful, balanced, and fun.

What’s a typical day like for you?

When developing a recipe, I usually work backwards. I start with the flavor profile or cuisine, then define my nutritional targets. From there, I build the dish: protein, carbs, vegetables, sauce, and texture. After some planning, I get into the kitchen, test, and adjust. I also love spending time on the production floor, it’s pretty amazing to see kettles cooking hundreds of pounds of sauce at once!

What’s one cooking tip you think would help our customers feel more confident in their own plant-forward kitchen?

Start with flavors you already love and build from there. Focus on layering: acid, salt, texture, and a good sauce can completely transform simple ingredients. Plant-based cooking doesn’t have to feel restrictive; it’s actually a great way to get creative!

What does “healthy food” mean to you?

It’s definitely personal, what feels healthy can look different for everyone. For me, it’s food that makes me feel energized and supported throughout the day. Since I rely a lot on plant-based proteins, I also think about balance: like pairing beans with vitamin C-rich foods to help with iron absorption.

Flash-freezing is a huge part of Mosaic’s DNA. How does that technology change the way you approach recipe development compared to a traditional restaurant kitchen?

Flash freezing helps preserve texture really well, but vegetables still release some water when reheated. So I develop recipes with that in mind, building sauces that absorb and work with that moisture, so the final dish still feels cohesive and not watery.

What is your favorite Mosaic meal currently on the menu?

The Yaki Udon Bowl. It was inspired by Peruvian Lomo Saltado; playing with those flavors in a vegetarian format, ensuring it reheats wonderfully from frozen, and keeping sodium in check, all the while making it really delicious – it was an incredible challenge. And when I taste it I think, missing accomplished. That’s a win for me!