Verónica Manolizi

Executive Chef

"We support you in living a healthier life!"

I was born in Corrientes, Argentina, and initially pursued a career in dentistry. However, unforeseen family circumstances led me to move to the US in 2002. With limited cooking experience, I started working in bakeries and restaurants, eventually landing a job at Hotel Delano. There, I honed my skills in a fast-paced environment, serving hundreds of customers and adapting quickly. Seeking continuous improvement, I worked at Ola and then became a Pastry Chef at Distrito, where I met my husband, Horacio.

In 2016, we joined Plant Food & Wine, a plant-based restaurant, and discovered a passion for creating plant-based dishes that rivaled their dairy counterparts. We fell in love with the process and became recognized for our time at Plant. Unfortunately, the pandemic forced Plant to close, leaving us uncertain and searching for new opportunities.

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After a brief break and partnering to open Bloom PBK, a plant-based restaurant in Chicago, we returned to Miami. It was then that we received requests from former Plant customers who couldn't find food elsewhere due to dietary restrictions or health issues. This inspired us to start New Seeds, initially cooking dishes we were familiar with, but gradually developing our unique culinary style. We realized that we could have a better work-life balance and improve the quality of life for others by providing plant-based meals. We have founded New Seeds as a legacy of health consciousness.

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