Meet Camila Dipuglia

We caught up with the brilliant and insightful Camila Dipuglia a few weeks ago and have shared our conversation below.

Camila, so good to have you with us today. We’ve always been impressed with folks who have a very clear sense of purpose and so maybe we can jump right in and talk about how you found your purpose?

I found my purpose when I decided to go plant-based in March 2018. At the time, I realized how challenging it was to find recipes that were not only healthy but also delicious and accessible for people wanting to transition to a plant-based lifestyle. That lack of options sparked something in me—I wanted to show that eating plant-based could be vibrant, creative, and full of flavor. That’s how *Sano y Exótico* was born. It started as a space where I could share my own culinary creations, and it quickly turned into a passion for helping others see how enjoyable and satisfying plant-based eating can be.

Before all this, I actually started my professional journey in a completely different field: Business Administration. I spent five years working in the stock market, which gave me a strong analytical mindset and business foundation. However, despite the success I found in finance, I always felt that something was missing. In 2024, I made a bold decision to leave my financial career behind and pursue what truly made me feel fulfilled—cooking. I moved from the Dominican Republic to New York to study plant-based culinary arts.

This decision led me to an incredible opportunity: working for a few months at Eleven Madison Park, one of the most renowned restaurants in the world. My experience there changed my life completely. Being immersed in such a creative and high-pressure environment taught me how to elevate simple ingredients and create memorable dining experiences. It solidified my commitment to plant-based cuisine and shaped my culinary identity.

Now, I’m blending my business acumen with my culinary skills to expand *Sano y Exótico* and continue inspiring others through innovative plant-based cuisine. My goal is to show that a plant-based lifestyle doesn’t have to be limiting—it can be diverse, flavorful, and, most importantly, accessible to everyone.

Thanks, so before we move on maybe you can share a bit more about yourself?

I’m currently focused on *Sano y Exótico*, a project that started as a way to share my love for plant-based cooking and has now grown into something much larger. Through this venture, I want to inspire people to view plant-based cuisine as exciting, delicious, and accessible. What makes *Sano y Exótico* unique is the vibrant and innovative approach I bring to traditional dishes, blending flavors from different cultures and using colorful, fresh ingredients that make healthy eating feel indulgent.

What excites me the most is showing people that a plant-based lifestyle is not about sacrificing flavor or satisfaction. Instead, it’s an opportunity to be creative and experiment with ingredients in ways that many might not expect. I like to reimagine classic recipes with a modern, plant-based twist—whether it’s Dominican-inspired dishes or more globally influenced plates. Every dish I create is designed to be a feast for both the eyes and the taste buds, and I enjoy pushing the boundaries of what vegan food can look and taste like.

In terms of what’s new, I’m currently working on expanding *Sano y Exótico* beyond just recipes. Additionally, I’m exploring opportunities to host more in-person and virtual workshops focused on plant-based cooking, food styling, and photography, to reach and connect with more people who are curious about this lifestyle.

My background in Business Administration and my experience working in the culinary world have come together to help me build *Sano y Exótico* into a brand that’s all about making plant-based eating a joyful and elevated experience.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

Looking back, I think three key qualities and skills that made the biggest impact on my journey are adaptability, resilience, and creativity.

1. Adaptability
Switching from a career in the financial sector to the culinary world was a huge leap that required me to constantly adapt. From understanding how to manage a fast-paced kitchen environment at Eleven Madison Park to adjusting my cooking style to focus on plant-based cuisine, I had to stay open to learning new things quickly and applying them effectively. For those just starting out, I would say, don’t be afraid of change. The ability to embrace new experiences and environments, even if they’re out of your comfort zone, will help you grow faster and discover opportunities that may not have been part of your initial plan.

2. Resilience
Pursuing your passion is rarely a straightforward path. There are setbacks, rejections, and times when you might question if you’re on the right track. For me, leaving a stable career and diving into an entirely new field came with its challenges, but staying resilient and pushing through those tough moments made all the difference. My advice is to be persistent and keep your focus on the bigger picture. Celebrate small wins along the way and use challenges as learning experiences. They are the building blocks that strengthen your foundation.

3. Creativity
Creativity is at the core of everything I do with *Sano y Exótico*. It’s not just about cooking but also about reimagining the possibilities within plant-based cuisine. My creativity flourished when I allowed myself to see ingredients in new ways and brought an artistic element to each dish. For anyone looking to develop their creativity, I recommend exploring beyond your niche. Pull inspiration from different cuisines, art forms, or even other industries. Challenge yourself to break traditional boundaries and take risks, because that’s where true innovation happens.

If you’re at the start of your journey, focus on cultivating these traits by embracing change, staying committed during difficult times, and experimenting with new ideas without fear. It’s these qualities that have not only shaped my path but have also fueled the evolution of my brand.

One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?

Yes, I’m always open to partnering or collaborating with like-minded individuals and organizations! I’m particularly interested in working with those who share a passion for plant-based cuisine, healthy living, and sustainability. This could include other chefs, food brands, nutritionists, health coaches, and wellness influencers who want to co-create recipes, host workshops, or even develop new products together.

I’m also excited to collaborate with brands and companies that prioritize sustainability and want to promote plant-based eating in creative ways—whether it’s through events, campaigns, or product development. Partnerships that allow us to inspire more people to embrace a healthier, more sustainable lifestyle are always a priority.

In addition, I’m expanding my content to encompass more lifestyle elements, so I’m also looking to collaborate on anything that relates to food in a broader sense—whether it’s clothing, accessories, home decor, or cool kitchen gadgets. I’m a very colorful person, both with my food and in how I present myself, so any brand that resonates with that vibrant and playful style is welcomed. I love working with brands that aren’t afraid to be bold and express personality through their products.

If anyone is interested in collaborating, they can connect with me directly through my Instagram @sanoyexotico or email me at sanoyexotico@gmail.com

I’m always happy to explore new ideas and see how we can create something impactful together!

Contact Info:

Image Credits

SET PHOTOS:
Photographer: Leah Slava
Editor: Leah Slava
Location: Slav Studio – Set Design
@slav.studio

FOOD PHOTOS:
Photographer: Camila Dipuglia
Editor: Camila Dipuglia
@sanoyexotico

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