Chef Kellie founded Mandala Meals in 2011 with the vision of turning her love of cooking into a sustainable business. That same year, she met (future) Chef Erica through yoga and mutual friends. The two remained close over the years, and in 2021, Kellie invited Erica to come cook alongside her. A few years later, as Kellie prepared for retirement, Erica was ready to step into leadership and guide Mandala Meals into its next chapter.

More of Erica’s Story

My first job was at a Greek restaurant in a food court. Before that, I had only dabbled in the kitchen, mostly by shadowing my mother, but it didn’t take long before I could make a mean gyro. I learned the fundamentals of food prep and kitchen maintenance, and by age 17, I was trusted to run the restaurant while the owners were away. My boss taught me how to make dolmades and spanakopita from scratch, sparking a lifelong love for global cuisine.

From there, my journey included earning a B.S. in Fashion Design from Drexel University, managing a natural foods store, and raising two vibrant children. Through it all, dinner was always at the heart of my day. I loved creating healthy, delicious meals, experimenting with new recipes, and spending time in the kitchen. When the natural foods store closed during the pandemic, a dear friend simply said, “Why don’t you come cook with me?” And that invitation brought me home to Mandala Meals.

Outside the kitchen, I enjoy dancing, gardening, sewing, hiking, learning the bass, reading, and spending quality time with my family.