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About Us

Pretty & Plated uses food & florals to curate unforgettable culinary experiences through playful design and vibrant flavors. We don't just create imaginative meals to tantalize tastebudswe feed your other senses before the food ever leaves the plate. For us, it's not just about setting the table, it's about setting the mood.

Meet The Team

Founder & Chef

Teresa Ramos

Chef Teresa draws on her wanderlust as inspiration for creating elegant yet bold dishes. She believes that eating should be a complete experience from the complexity or simplicity of flavors, to beautiful presentation and thoughtful ambiance. After graduating from DePaul University with a bachelors in Political Science, she was trained at the International Culinary Center (formerly known as, The French Culinary Institute) in NYC as well as ALMA, The International School of Italian Cuisine in Parma, Italy. Teresa enjoys pairing her classical training with a vast array of ingredients and techniques she's picked up while traveling around the world.  

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Creative Director & Florist

ashley Van heel

Graduating From Howard University with a B.A. in English & Anthropology, Ashley has always been a creative at heart. While her degree allowed her to work and travel the world, it was her passion for flowers and art that led her to join the Pretty & Plated team. Whether she’s painting, sculpting or designing an event space, the self-taught artist uses her innate sense of color and composition to create stunning installations that refreshes the viewers connection to the natural world.


lina gouJjane

Born in Paris and bred in Manhattan, Lina’s talents in wine and food are rooted by her mother and father. Raised in her family’s landmark restaurant—One if by Land, Two if by Sea—her background in fine dining began at a very early age. Challenging her inherent talent for culinary expertise, she headed off to Copenhagen to work at the world renowned restaurant, Amass where she cultivated her newfound passion for wine sustainability—in particular the world of natural wines. Taking this enthusiasm back to the USA, she then helped launch the Michelin-rated Nomad Hotel’s new Los Angeles venture. With an itch to introduce natural wine to the people in an unpretentious manner, Lina launched her pop-up series titled ‘Natty Wine LA’ —for people to experience natural wines in a casual and fun atmosphere. From there she began consulting for small and large-scale bars, restaurants, and hotels, helping them build their natural wine programs, while further expanding her passion for fun and funky wines from around the world. 

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