Meet Rachel Adina Mullen

We recently connected with Rachel Adina Mullen and have shared our conversation below.

Rachel Adina, we’re thrilled to have you on our platform and we think there is so much folks can learn from you and your story. Something that matters deeply to us is living a life and leading a career filled with purpose and so let’s start by chatting about how you found your purpose.

I found my purpose by following the threads of what lit me up the most — food, culture, and connection. Cooking started as something practical, but over time it became a way to tell stories, preserve traditions, and bring people together. Traveling and immersing myself in different cuisines deepened that sense of meaning. Each time I shared a dish or wrote a recipe that resonated with someone, it reinforced that this work wasn’t just about food, but about creating belonging, healing, and joy.

It wasn’t a single “aha” moment, but more like listening closely to what kept calling me back. Every step — from experimenting in my own kitchen, to writing cookbooks, to sharing meals with others — clarified that my purpose is to celebrate diversity through food and to inspire people toward more compassionate, nourishing choices.

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

My journey began with a love of food as a universal language — a way to connect people across cultures, traditions, and lifestyles. Over the years, that passion grew into my professional focus as a plant-based chef, cookbook author, and culinary storyteller. I founded Adina’s Delicacies to create food experiences that are inclusive, nourishing, and globally inspired, whether through private chef services, catering, or sharing recipes in my books.

What excites me most about this work is the way food carries stories. Each dish holds history, culture, and memory, and I see my role as helping bring those stories forward in a way that’s accessible and joyful. My first cookbook, Vegan Flavors of the World, won the 2025 Zibby Award for Best Book for the Foodie and introduced readers to the beauty of plant-based cuisine through a global lens. I’m now working on Volume 2, which goes deeper into cultural traditions and features recipes inspired by travels through 12 different countries.

Beyond the cookbooks, I continue to expand my work through culinary events, collaborations, and media. My mission is simple: to celebrate diversity, inspire connection, and show that plant-based food can be as vibrant, soulful, and satisfying as any cuisine in the world.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

Looking back, the three qualities that had the greatest impact on my path were curiosity, resilience, and storytelling.

Curiosity led me to explore flavors and traditions far beyond my own background. Traveling, tasting, and learning from people in their kitchens gave me both inspiration and respect for the cultural roots of each dish. My advice: stay open, ask questions, and treat every interaction as an opportunity to learn something new.

Resilience carried me through the challenges of writing books, launching projects, and navigating the ups and downs of entrepreneurship. Nothing worthwhile is built overnight. For those early in their journey, resilience grows when you allow setbacks to be teachers rather than roadblocks.

Storytelling helped me connect food with meaning. Recipes alone can be delicious, but it’s the stories behind them that create lasting impact. To strengthen this skill, practice noticing the “why” behind what you do, not just the “how.”

For anyone starting out, lean into what excites you most, embrace failure as part of growth, and keep sharing your story — that’s where your unique voice lives.

Tell us what your ideal client would be like?

My ideal client is someone who values food not just as nourishment, but as an experience. They’re curious, open to exploring global flavors, and excited about the idea that plant-based cuisine can be both elegant and deeply satisfying. Whether it’s a private dinner, catering for a wedding, or following along with my cookbooks, the clients I connect with most are those who appreciate creativity, cultural storytelling, and attention to detail.

Another important characteristic is alignment with values: I love working with people who care about wellness, sustainability, and inclusivity. They don’t need to be fully vegan — many aren’t — but they’re eager to incorporate more plant-forward meals into their lives.

Ultimately, an ideal client is someone who trusts the process, welcomes collaboration, and delights in the journey of discovering new tastes and traditions. That shared sense of adventure makes the work truly special.

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Rachel Adina Mullen

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