About Us

Freshvegplate.com is a plant-based recipe and lifestyle blog created to convey restaurant quality recipes to the average home cook. We strive to be the best we possibly can by harmonizing recipes that not only follow plant-based diets, but others as well. We understand that the foods we can and cannot eat are not just black and white.

On top of our chef driven plant-based recipes, we offer a wide variety of information in our recipe articles.  From history of the dish to pro tips on how to execute, you will have all the information you need!

Making delicious recipes is something we take pride in and have been doing for an exceptionally long time. Chef Mason Bostwick pours his heart and soul on to the plate and has been doing so his whole life. Sharing recipes and making people happy via flavors and great food is what makes him tick! That is the purpose of freshvegplate.com. We bring delicious & high-quality plant-based recipes for all to try. At the end of the day foodservice is all about the guest, and that is how we are going to treat this site as well.

Chef Mason Bostwick Bio

My name is Mason Bostwick. I am the owner and creator of freshvegplate.com. I have been a chef all my life, it is the only profession I have ever had. Cooking means more to me than it should, but for my constant obsession of food I have seen much success in my career.

I live in Atlanta, Georgia and I have spent most of my life here. My culinary experience began as a young kid learning from my mother and grandmother. Cooking was the family sport in our household. As I became of age to work, I took my experience to a new level by working in a pizza restaurant during my high school years.

Shortly after grade school, I attended school at the Art Institute of Atlanta where I received a bachelor’s degree in culinary arts management. This achievement opened a lot of doors for me in the Atlanta scene.

As the years went on, I worked in some of the top restaurants in the city. I learned awesome cooking techniques and recipes from some badass chefs. I really began to understand how flavors work and the science behind food.

By this time, it was not hard for me to find work as a chef. Over the years of my journey, I have worked every position in the kitchen and have made countless menus, recipes, and dishes. I have done private dinners in the botanical gardens, gotten my recipes on television, been featured in Atlanta magazine, and a couple other achievements.

If you knew anything about me, you would know I do not like to write or talk about myself. I respond better to constructive criticism than “good job!” or “well done!”. I do what I do to make people happy and I appreciate any feedback from my peers.

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