O U R S T O R Y
At Private Palate, food is revered & every occasion is one worth celebrating. We believe in emphasizing seasonal bounties, sourcing top-quality ingredients, and innovating a fresh take on world cuisine. We pride ourselves in sourcing top-quality ingredients and preparing dishes in such a way that encourages their natural flavors to shine.
Private Palate clients have different goals, but they share one common thread – a passion for thoughtfully sourced + beautifully prepared food.
M E E T B R I T T A
Chef. Culinary Instructor. Traveler. Stylist. Curator of Experience.
Britta is an artist at heart + a curator of experience. Her first memory of food is in her grandmother's kitchen as a little girl. A passionate, Austrian woman, Anna's love for creating a lush experience in her food captured Britta's imagination from childhood and formed her passion for creating experience. An artist of experiences, Britta and team weave together an event that works on all five senses by curating sight, smell, taste and feel, tailored to each individual client or experience.
In 2006, Britta assisted the Food and Wine staff at Festival del Sole in Napa Valley, CA. While working alongside world-renowned chefs, Britta was inspired by California cuisine and well-curated events. Britta jumped at the chance to quit her Pharmaceutical position to let a 5-month adventure through unknown countries be her first culinary teacher. Throughout her travels, she connected with locals and chefs to learn the endless styles of cooking and the possibilities of using ingredients of each culture. After her return to Milwaukee in 2007, Britta founded Private Palate. Her vision was to prepare fresh, local, whole foods while focusing on the balance and sustainability of the mind, body, and environment.
In 2012, she refined her talent at the International Culinary Institute in New York City, where she spent 10 years curating events and partnering with other creatives and brands.
Britta spent two decades of her career working with A-list celebrities and Pro-athletes across the MLB, NBA, NHL, and PGA and brands including VH1, Harpo Productions, Helmut Lang + Harley Davidson.
Britta’s culinary ethos are rooted in the belief that our food transforms our body and supports our mental health. Britta’s recipes focus on the balance and sustainability of the mind, body, and environment.
She created her signature From Root To Blossom corporate wellness workshops to reflect her food philosophy, including her mission to use every part of her produce and reduce food waste.
The creation of From Root to Blossom began in 2016 after spending 3-months living in Bali immersing herself in meditation, plant-forward cuisine, and learning how anti-inflammatory ingredients are used to prevent and fight disease. In 2019, she began working with First Descents, an adventure camp for cancer survivors, as a health-supportive chef.
Britta is a world traveler and has spent extensive time in Mexico, Thailand, Bali, and Europe. Throughout her travels, she connects with locals and chefs to learn how food can heal. It is her mission to share with the world how the food we eat transforms our body and mind. She refers to her food philosophy as a clean take on world cuisine.
Britta's current focus is on virtual corporate wellness cooking workshops and curating unique experiences focused on self-love, and mental well-being.
Her most recent projects are Self-love Dinners and creating a 500 person Summer Soulstice Celebration in Milwaukee’s Deer District to raise the vibration of the city by curating an experience focused on Breath (Meditation), movement + nourishment - 3 pillars that support our mental and physical well-being.
Her work has been featured in publications like Milwaukee Magazine, Onmilwaukee, Women’s Health, and interviewed on NPR, and Interwoxn Podcast.