Michelle’s culinary journey began the moment she could reach the kitchen counter. Growing up surrounded by the rich flavors of family recipes passed down from her Mom and Nana, she learned early that cooking is about more than just food—it’s about tradition, love, and infusing every dish with soul. By her teenage years, Michelle was already putting her own creative twist on classic meals, developing a deep love for blending flavors and experimenting in the kitchen.

After years in the food service industry, Michelle realized a simple truth: families shouldn’t have to choose between dietary restrictions and delicious food. Everyone should be able to share a meal together—whether it’s tacos, sandwiches, or anything in between—without sacrificing flavor or going to multiple locations.

In 2021, during a “Board Games and Brunch” session with friends, the idea to share her culinary creations with a bigger audience took shape. The dream? Veg Head Killer Food. What started as a casual conversation soon turned into brainstorming sessions: catering? A ghost kitchen? Or maybe a food truck? That’s when Michelle’s brother mentioned an old food truck sitting on their dad’s property.

With a bit of elbow grease and a whole lot of love, Michelle refurbished the truck, incorporating an authentic tortilla press from Mexico and spent months perfecting her menu. The soft launch in late summer was a hit, and the truck quickly became a staple at local markets, fairs, and private bookings, adding take-out items and seasonal specials along the way.

Now, Veg Head Killer Food is on a mission to keep growing, spreading its message of made-to-order, diverse, flavorful, and downright delicious food for everyone to enjoy.