Britta Kramer is a wellness chef, workplace wellbeing educator, and curator of experiences rooted in the belief that nourishment has the power to support mood, energy, and a deeper sense of vibrancy — especially through seasons of change.
Her earliest memory of food is in her grandmother Anna’s kitchen in Austria, where meals were an expression of care, beauty, and connection. That early imprint shaped Britta’s lifelong relationship with food as more than sustenance — but as a way to gather people, tell stories, and create moments that linger.
In 2006, Britta assisted the Food & Wine team at Festival del Sole in Napa Valley, where she worked alongside world renowned chefs and was deeply inspired by California cuisine and the artistry of thoughtfully curated food experiences. That season became a pivotal moment and she knew she found her calling. She left her pharmaceutical career soon after and spent four months traveling through 15 countries across Europe, allowing food, culture, and community to become her greatest teachers. Cooking, learning, and connecting with locals and chefs along the way, Britta developed a deep appreciation for how different cultures use food to support both body and spirit.
In 2007, she founded Private Palate, beginning her career preparing fresh, whole foods with an emphasis on balance and sustainability of mind, body, and environment. Starting in 2008, Britta worked closely with professional athletes in Milwaukee, supporting performance and recovery through health-supportive cooking. Over time, her work expanded to include professional athletes across the MLB, NBA, NHL, and PGA, as well as private celebrity clients — always with the same intention: to make nourishment feel grounding, accessible, and supportive in full lives.
In 2012, Britta moved to New York City, where she refined her craft at the International Culinary Institute and spent the next decade curating elevated private events, dinners, and experiences. During this time, she worked with private clients to design full-sensory gatherings — including food, florals, styling, and overall creative direction. She also built and managed a team of chefs across Milwaukee and several other states, matching them thoughtfully with private clients and organizations — a model she led until the pandemic.
Her work became known for blending artistry, elegance, and health-supportive food, engaging all five senses through thoughtful attention to taste, texture, beauty, and feeling.
In 2016, Britta spent three months living in Bali, immersing herself in meditation, plant-forward cuisine, and the use of anti-inflammatory ingredients. This chapter deeply influenced her approach to food and wellbeing and led to the creation of From Root to Blossom, her signature food philosophy centered on using every part of the vegetable to reduce food waste while maximizing nourishment.
During the pandemic, Britta became acutely aware of how many people were navigating anxiety, uncertainty, and burnout without accessible tools or knowledge around nourishment. This realization marked a meaningful shift in her work toward health equity and education. She felt called to share her recipes, kitchen systems, and practical guidance more widely — removing barriers, simplifying nourishment, and meeting people where they were.
That evolution led Britta to teach national workplace wellbeing workshops, supporting teams across the country with practical, food-based tools that help sustain energy, support mood, reduce overwhelm, and lower food waste — all in ways that fit into real life. She has led multi-year workshop series for national organizations, often working with hundreds of participants annually.
“Britta’s work is an invitation to come home to yourself — through food.”
— People & Planet Magazine
Out of this work, Britta created The Mood Food Method — a four-week online program launching soon that brings her approach directly into people’s homes. The method integrates mood-supportive recipes, efficient kitchen systems, food waste reduction, cost-conscious grocery strategies, and simple mindset practices designed to help individuals restore energy, feel more grounded, and reconnect with nourishment — without rules, restriction, or perfection.
Britta is also the Co-Creator of LoveMKE, a community-centered initiative and summer “Soulstice” celebration designed to raise the vibration of the city through curated experiences rooted in breath (meditation), movement, and nourishment — three pillars that support both physical and emotional wellbeing.
Her work has been featured on FOX 6 Wake Up, People & Planet Magazine, Milwaukee Magazine, NPR, and more. She has been named a Metro Market Tastemaker and was a Headliner Chef at Pulse Wellness Festival, continuing to create experiences that blend community, care, and intention.
At the heart of Britta’s work is a simple belief:
When nourishment fits into real life, it’s the kind that lasts.
Britta lives and works in Milwaukee and supports individuals, teams, and communities through food, education, and experiences designed to nourish not just how we eat — but how we live.
