Meet Erin Rulli | Plant-Based Personal Chef

We had the good fortune of connecting with Erin Rulli and we’ve shared our conversation below.

Hi Erin, what inspires you?
I’m inspired by so many things! The resilient spirit of the people and sense of community in both Boston, MA (where I was born & raised) and Los Angeles, CA (where I lived since 2016). Places filled with beautiful public spaces, important American history and so many smart, creative folks. Home never feels boring. I’m also inspired by those who committed to plant-based/vegan diets and animal welfare long before it was even remotely socially acceptable. I’m inspired by the abundance of fresh, vibrant produce available in Southern California that I can turn into delicious, healthy meals for my family and my clients.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
In mid-2024 I launched Vegan Chef Erin, an in-home, plant-based personal chef service for active seniors, working professionals and busy families from Westlake Village to Woodland Hills and Malibu . This was after a 14 year corporate finance career, a year-long personal sabbatical in 2015 to grieve the loss of my mother and attend culinary school, three years as a Senior Operations Controller at Wolfgang Puck Catering in Hollywood and four years running my own accounting & finance firm supporting small businesses in the cannabis, creative and food industries. It was a long and winding road, full of potholes (another thing Boston & LA have in common!) but I truly feel that I’ve “come into my own” with VCE, combining a lifelong love of cooking, practical business knowledge and a passion for showing my clients how much better life can be (for them, the planet, our animal friends) by eating a diet that is primarily (or exclusively)plant-based.

What sets VCE apart from other personal chef services, in addition to being plant-based, is knowing that transitioning to a plant-based diet can feel like a challenge, at first. I experienced this myself, even though I gave up “meat” way back in high school. I feel it’s important to support people in their journey, whether that’s eating plant-based every-other-week, five days a week or going all in on a plant-based lifestyle. The better, and more delicious, experience people have, the more “sustainable” and “acceptable” it becomes to eat plant-based, both at home and out-and-about.

I’m definitely the most excited about feeding my clients amazing food. The absolute joy in cooking for people and having them #1 happy with the taste and #2 how it makes them feel.

I want the world to know that I studied Pastry Arts and in 2015 had my own home-based baking company, Blue Salt Baking Co. prior to moving to the West Coast. I’ve been working on my vegan baking skills and my clients will have the benefit of a menu that includes baked goods from scones and petite quiche to bakery size cookies & fruity hand pies.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
My sister Nikki is visiting for a four day weekend, Friday morning to Monday night this is our itinerary. My husband, Sam, and I meet her at LAX and head straight for Santa Monica. Grab sandwiches at B&T’s Deli, donuts at Holey Grail Donuts and head to Will Rogers Beach for the morning. A few hours later, take a long walk along the bike path, lunch and a short nap on the beach before heading towards Venice for…slices at Love Amaro Pizzeria! From there we drive home to Thousand Oaks and I’ll make a salad with produce from our weekly Farm Fresh to You box.

Saturday morning we’re heading to Highland Park for breakfast burritos at Maciel’s Plant-Based Butcher Shop, a half dozen from Donut Friend and browsing at Big Bud Press and Crush & Touch Art Supply, because, stickers! Over to Hollywood to see a movie at the Chinese Theater, pre-COVID it would have been the Arc Light, but… Having worked at Hollywood & Highland (now Ovation) I feel comfortable navigating the craziness that is parking and walking around Hollywood. After-movie dinner at Plant Power Fast Food and back to TO for the night. Sunday will be for visiting Descanso Gardens (favorite outdoor space), Norton Simon Museum and checking out the new vegan French bakery in Pasadena. We’re all over 40 so Monday is recovery and a visit to the Botanical Gardens. We make her take an Uber to LAX, which we pay for, but LAX twice for one person? Nope.

Who else deserves some credit and recognition?
There are quiet a few people that have been influential in my journey, from my early finance career mentors and kitchen internship colleagues to my amazing husband (Sam) and my late beloved mother (Nancy). From a food industry perspective, Joanne Chang of Flour Bakery & Cafe and Maura Fitzpatrick of Sofra Bakery & Cafe (Boston area) are both stellar examples of women leading successful, non-toxic workplaces that produce some of the best food in the city. I was an “older” student when I attended culinary school and did my internships, not someone every chef wants in their kitchen, but Joanne, Maura and their staffs welcomed me into their space and taught me so much. Forever thankful to Emily Webber (Sofra) and Sarah Powers (Flour) for putting up with my slowness and endless questions.

Website: https://www.vegancheferin.com

Instagram: https://www.instagram.com/vegancheferin/

Linkedin: https://www.linkedin.com/in/erinrulli/

Facebook: https://www.facebook.com/people/Vegan-Chef-Erin

Yelp: https://www.yelp.com/biz/vegan-chef-erin-thousand-oaks-4

Image Credits
There are two images to be credited, the picture of the pot of soup and soup bowls and the picture of the pies along the table. These should be credited to Zachary Follmer.