Chef Team
Hi! We’re Erik and Mollie, chefs and founders of Planted Kitchen. What now seems like a lifetime ago, we met while attending culinary school. We were both continuing our education, exploring our creativity and love of food. We now share a collective 30+ years of industry experience as private chefs and educators, working in big cities, small towns, on farms, boats at sea, in schools, and now online too!
For our clientele, this experience translates to quiet, controlled and precise cooking paired with professional and friendly service. Your privacy is sacred and we are honored to be considered to cook for you, We hold discretion paramount and as such, this value has long been a pillar to our success.
With our two daughters and son, we are happily planted in Montana and enjoy sharing our knowledge, experience and love of food (and parenting) with friends and clients all around Bozeman, Big Sky and beyond.
Such a wide breadth of career experiences has landed us as qualified consultants for culinary projects and kitchen design. We still love cheffing private events, please reach out to us for details.
Chef Erik
Erik Walnum holds degrees in Hotel Management and Culinary Arts. He began his career in hotels and fine restaurants in Boston, MA and the NH seacoast. He was quickly noticed and invited to work as a private chef and has since travelled extensively while cooking for his clients.
As a father, skier and competitive cyclist, Erik has gained an appreciation of the deep connection between food, nutrition, and healthy living that sets him apart from other chefs. He studies and continues to learn about this important connection, and he has earned a certification in Plant-Based Nutrition from Cornell’s Center for Nutrition Studies. Erik spent over three years mastering the Orthodox Kosher kitchen and then reinventing it from his non-traditional perspective.
Every meal Erik prepares radiates with vibrant, positive, energy that aims at healthy outcomes. Erik also works with local dietitians, nutritionists and physicians to build custom recipes, menus and meal plans tailored to address specific client goals.
Erik is the Founder and the Executive Chef of the Superfood breakfast brand, Unwaffle®.
Pastry Chef Mollie
Mollie Walnum holds degrees in Art History, Pastry Arts, and Elementary Education. Mollie is known for her beautiful children’s cakes, elegant wedding cakes, custom cookies, and sublimely plated desserts, all prepared fully plant-based.
She will work with you to create the perfect custom “sweet,” taking into account special dietary requirements and allergies. Mollie has trained with famed chef and restaurateur Alice Waters at the Edible Schoolyard in Berkeley, CA and while teaching incorporated food into her lesson plans to create excitement and interest in nutrition, food and gardening.
Chef Mollie especially enjoys hosting food driven educational events and parties for children.