Plants
for
Carnivores.
by Macarena Vittorini
Serious plants for curious appetites.
Private Dining · Events · Chef for Hire · Kitchen Support
BERLIN-BASED · WORLDWIDE
The Food
An appetite for the unexpected.
Plants for Carnivores. Yes, you read that right.
For vegans. For carnivores. For anyone who simply loves great food.
Cooking with plants is an invitation to experiment, challenge conventions, and rethink what's possible on a plate.
Here, vegetables aren't a compromise or a supporting act. They take centre stage.
Charred, smoked, fermented or caramelised, familiar ingredients reveal unexpected depth, textures and flavours.
Seasonal produce meets culinary technique and inspiration from kitchens around the world.
Sometimes the result feels familiar. Sometimes it defies description.
It just has to taste damn good.
What we do
Good food. No unnecessary ceremony.
From intimate dinners to special celebrations and professional kitchens, I bring creativity, experience and a serious love of good food.
Every occasion is different. The food should be too.
01 — For private clients
Private Dining
Your place. Great food. Zero kitchen drama.
Intimate dinners and relaxed lunches, or simply a good excuse to bring people together.
I create a menu around your occasion, cook in your kitchen and take care of the details, so you can enjoy your guests.
Events
Not another boring menu.
Creative plant-based food for private gatherings, curated brunches and special celebrations.
Tailored menus, bold flavours and thoughtful details. No one-size-fits-all formulas.
02 — For professional clients
Chef for Hire
Good hands. Fresh ideas. Ready to cook.
An experienced chef for culinary projects, collaborations and special productions.
Professional skills, creative thinking and the flexibility to adapt to different kitchens and teams.
Kitchen Support
Extra hands. Real experience.
Reliable freelance support for restaurants, catering teams and professional kitchens.
I step in, adapt quickly and get to work.
About Macarena
I come from a background in classical cooking.
I learned its techniques, its traditions, and its rules.
And I always had questions.
My journey began with formal culinary training in Argentina. Then came other countries, other cultures, and many different kitchens.
But the more I learned, the more questions I had.
When I decided to cook exclusively with plants, I thought I would have to give up so much.
I was wrong.
I thought I was closing doors. Turns out I was opening so many more.
Today, I'm still experimenting, discovering new ingredients, and asking questions.
And the best part? I'm nowhere near done.
I keep the technique. I leave the limits behind.
— Macarena Vittorini
Contact
Got something delicious in mind?
A private dinner, a special event, a culinary collaboration or an extra pair of experienced hands in your kitchen?
Tell me what you're planning.