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May 6, 2020

How does a young finance professional pivot careers and establish three successful plant-based restaurants without an ounce of traditional culinary training? Hard work, a can-do attitude, and an unrelenting belief in oneself and one’s mission. It’s been a decade-long journey, but Stephanie Morgan—founder of Seabirds Kitchen—has certainly proved herself as a respected chef and restauranteur. Her food is both familiar and creative—from the plant-based pesto-schmeared grilled cheese to the wonderfully curious pairing of almond butter on housemade beet burger. Stephanie uses her food to advance the plant-based message without even a mention of “vegan” on the menu. After months of begging, we were honored to interview and feature this humble unsung hero.

What we discuss in this episode:


- Stephanie’s journey to a plant-based diet (it all started with a Wheat Thin box)


- Seabird’s rise from humble food truck to three successful brick-and-mortar locations


- Behind the scenes of Stephanie’s season of The Great Food Truck Race


- What it’s really like to run a food truck


- Being a leader others respect


- Food as activism


- Check if your alcohol is vegan at


- Seabirds Kitchen

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