REIMAGINING THE PERSONAL CHEF:
A Collaboration that Nourishes Our Community
A Conversation Between Monica Lenches, Realtor, and Stacy Rebich Hespanha, Owner/Founder of Flourish Local
I discovered Dr. Stacy Rebich Hespanha through a mutual friend, Diana Pereira with Balance Financial Management, whose passionate description of her work inspired me to ask for an introduction. From the moment I met Stacy, I realized that she is one of those exceptional visionaries who not only can see the big picture and think creatively but also possesses a kind and caring heart that fuels her transformational vision.
Stacy is a systems designer, interdisciplinary researcher, and social entrepreneur focused on co-creating transformative solutions for local food systems. With a Ph.D. in Geography and Cognitive Science from UC Santa Barbara, she combines expertise in computational, cognitive, and behavioral science with practical innovation in sustainable food systems. As Co-Founder and President of Flourish Local, she brings together food lovers, local entrepreneurs, and community members to collectively reimagine their food system. Drawing on both her research background and practical experience as a food business owner, she continues to foster community-driven solutions that simultaneously advance social justice, environmental sustainability, and collective wellbeing through cooperative business structures and community investment opportunities. I am thrilled to share this innovative and deeply caring visionary with you.
ML: What is a "shared personal chef"?
SRH: A shared personal chef service reimagines how we connect with the people who prepare our food. Through our worker-owned cooperative model, clients commit to a monthly spending amount they choose themselves. This model provides reliable income for our chef-owners while making high-quality, personalized meal services accessible across different budget levels. Our professional culinary staff create both tried-and-true favorites and innovative dishes tailored to each client's preferences, leveraging integrated systems and partnerships with local farms and food businesses to deliver exceptional value and customization.
ML: What do you mean by "leveraging integrated systems?"
SRH: Our service represents a comprehensive approach to transforming how local food systems operate, co-imagining and co-creating toward a more just and sustainable food system. We are developing integrated solutions that address multiple challenges simultaneously: digital platforms that streamline communication between clients, chefs, and producers and enable just-in-time harvesting and preparation to reduce food waste; cooperative business structures that create sustainable culinary careers; shared kitchen facilities that optimize operations; and local distribution networks that strengthen community food relationships. This integrated approach enables us to efficiently deliver personalized services while building meaningful connections throughout the food system.
ML: What do you mean by "leveraging integrated systems?"
SRH: Our service represents a comprehensive approach to transforming how local food systems operate, co-imagining and co-creating toward a more just and sustainable food system. We are developing integrated solutions that address multiple challenges simultaneously: digital platforms that streamline communication between clients, chefs, and producers and enable just-in-time harvesting and preparation to reduce food waste; cooperative business structures that create sustainable culinary careers; shared kitchen facilities that optimize operations; and local distribution networks that strengthen community food relationships. This integrated approach enables us to efficiently deliver personalized services while building meaningful connections throughout the food system.
ML: What inspired you to focus on a systems-based delivery service as your next step towards a more just and sustainable food system?
SRH: The inspiration came from recognizing that the most impactful way to create positive change is by meeting unmet needs in our community. Over the last several years, I have been transitioning my food business to employee ownership. This ongoing effort has allowed me to develop a model that not only makes business ownership more accessible to culinary professionals but also fosters sustainability and empowers them to thrive in their careers. By carefully examining what drives costs in food service, we are engaging clients in ways that eliminate inefficiencies while maintaining high standards for both product quality and worker wellbeing. This approach allows us to provide premium, personalized service at more accessible price points while creating stable, fulfilling careers in food preparation.
SRH: The inspiration came from recognizing that the most impactful way to create positive change is by meeting unmet needs in our community. Over the last several years, I have been transitioning my food business to employee ownership. This ongoing effort has allowed me to develop a model that not only makes business ownership more accessible to culinary professionals but also fosters sustainability and empowers them to thrive in their careers. By carefully examining what drives costs in food service, we are engaging clients in ways that eliminate inefficiencies while maintaining high standards for both product quality and worker wellbeing. This approach allows us to provide premium, personalized service at more accessible price points while creating stable, fulfilling careers in food preparation.
ML: What are your company's vision, mission, and values?
SRH: Our vision combines ambitious goals with practical solutions: we aim to create a world where every community has access to delicious, nutritious food, culinary professionals build sustainable careers through business ownership, and environmental sustainability is integral to operations. We believe technology should enhance human connections, transparency should build trust, and collaboration should replace competition in our food system. And our mission is to create an alternative food system that empowers communities, honors workers, nourishes consumers, and protects our planet.
SRH: Our vision combines ambitious goals with practical solutions: we aim to create a world where every community has access to delicious, nutritious food, culinary professionals build sustainable careers through business ownership, and environmental sustainability is integral to operations. We believe technology should enhance human connections, transparency should build trust, and collaboration should replace competition in our food system. And our mission is to create an alternative food system that empowers communities, honors workers, nourishes consumers, and protects our planet.
These principles translate into four core values: transparency about ingredient sourcing and how food dollars impact workers and communities; collaboration between local consumers, growers, and food preparers; community-centered solutions that adapt to local needs; and non-extractive economics that measure success by community wellbeing rather than just profit margins.
ML: Please give us a couple examples of how you put those values into action on a daily basis.
SRH: Our commitment to transparency guides every aspect of our operations. Clients receive complete information about ingredient sourcing and pricing, while our revenue sharing system gives worker-owners clear insight into business performance and how their compensation relates to overall success.
Our community-centered approach shapes our digital platform, which facilitates direct connections between clients and chefs while creating efficient operations. Our plans include regular community gatherings that bring together clients, producers, and food preparers through community events that strengthen relationships throughout our local food system.
ML: What can readers who are interested in contributing to the evolution of a more just and sustainable food system do to get involved?
SRH: Start by exploring our service and experiencing how rethinking food systems can create better outcomes for everyone involved. Our flexible membership options make it possible to participate at various commitment levels while supporting sustainable culinary careers and local agriculture. Beyond becoming a client, you can learn about opportunities to invest in community ownership projects or participate in initiatives that strengthen our local food economy. Sign up for our updates at flourish-local.org or follow us on Instagram @flourishlocal to stay informed about special events, new service features, and ways to engage with our growing food community.
