We were lucky to catch up with Camila Dipuglia recently and have shared our conversation below.

Camila, looking forward to hearing all of your stories today. What’s something you believe that most people in your industry (or in general) disagree with?

One belief I hold that many in the culinary industry might disagree with is that plants are superior. I’m not saying eating animals is wrong if thats what you want to do, but I do believe that plants are the foundation of health, longevity, and innovation in the food world. They are the original source of nutrients, packed with vitamins, minerals, antioxidants, and compounds that fuel and heal our bodies in ways we’re still discovering.

The plant world is incredibly innovative—just look at how chefs, scientists, and food technologists are using plants to recreate textures, flavors, and experiences we never thought possible. From the regenerative properties of adaptogens to the way fermentation transforms simple ingredients into probiotic-rich powerhouses, plants are constantly evolving the way we think about food.

To truly understand this, I committed to a 100% plant-based diet for eight years, studying how my body and our bodies process plant nutrients and how food impacts energy, recovery, and overall well-being. This journey is what led me to study plant-based culinary arts and completely fall in love with cooking. Exploring the endless possibilities of plant-based cuisine made me realize how much creativity and depth there is in working with plants, and that passion continues to shape my approach in the kitchen today.

At the end of the day, plants are not just food; they’re medicine, they’re fuel, they’re life. And the more we explore their potential, the more we realize how much they have to offer.

Camila, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I’m Camila Dipuglia, a plant-based chef, content creator, and entrepreneur behind Sano y Exótico. My journey into the culinary world wasn’t conventional—I actually started in the financial sector, where I worked for five years before making the life-changing decision to follow my passion for food. I left my corporate career behind and moved to New York to study Plant-Based Culinary Arts at the Institute of Culinary Education (ICE), a step that completely transformed my perspective on food and cooking.

My love for plant-based cuisine started with my own lifestyle. I spent eight years on a fully plant-based diet, not just as a personal choice but as a way to deeply understand how plants fuel, heal, and elevate our bodies. That journey led me to fall in love with cooking, and today, even though my diet is about 85% plant-based, I continue to be fascinated by the power and versatility of plants in the kitchen.

Through Sano y Exótico, I create vibrant, flavorful, and nourishing recipes that celebrate whole, natural ingredients in ways that feel exciting and accessible. My work extends beyond just cooking—I collaborate with brands to develop innovative plant-based recipes, create high-quality food content, and help educate and inspire people to embrace more plant-forward eating, whether they’re fully vegan or just looking to incorporate more plants into their diet.

What sets me apart is my unique blend of culinary expertise, business acumen, and deep understanding of plant-based nutrition. I approach food with both creativity and strategy, ensuring that my content and collaborations not only look good but also bring real value to those engaging with them. I’ve had the opportunity to work with incredible brands like Eat Loisa, Rica, Ontario, Prego, Grupo Lucas Perez, Avena Americana, Deliciel, Loma La Linda, Quaker, and many more—developing recipes, creating content, and bringing their products to life in ways that connect with their audiences.

One of the things I’m most proud of is how Sano y Exótico has grown and its still growing into more than just a personal brand—it’s a space where people can discover exciting, nourishing food without feeling like they have to give up flavor or culture. I want my followers and clients to know that healthy eating doesn’t have to be restrictive or boring; it can be colorful, delicious, and deeply satisfying.

At the core of everything I do is my belief that food is more than just fuel—it’s an experience, a connection to our roots, and a tool for better living. Whether I’m developing recipes, working with brands, or sharing my journey, my goal is always the same: to inspire people to eat in a way that makes them feel good, inside and out.

Can you talk to us about how your side-hustle turned into something more.

Yes, my side hustle did turn into something that I’m fully invested in, but I wouldn’t say Sano y Exótico is fully a “full-time business” just yet. It’s still growing, and I’m in the process of launching and preparing new things all the time. But what started as a passion project in 2018 has definitely evolved.

I was working in the financial sector when I decided to seriously pursue my passion for plant-based food. I began creating recipes and sharing content around plant-based eating, and it quickly became something I wanted to develop further. Moving to New York to study Plant-Based Culinary Arts at ICE was a huge step that helped me refine my skills and gave me the confidence to approach the plant-based culinary world with a more professional mindset.

Since then, I’ve been fortunate to collaborate with brands creating recipes and content that highlight plant-based products. These experiences have been instrumental in shaping where I am today and where Sano y Exótico is heading. While the business is still growing, Im back in Dominican Republic and I’m still figuring out the best ways to scale it the way that I dream about. I’m excited about the direction it’s going and I see big things coming for me this year.

Some key milestones in this journey include:
– Launching Sano y Exótico in 2018: The beginning of my journey to share my plant-based passion.
– New York: Moving to NYC was the time where my dreams started to become true.
– Completing my studies at ICE: This solidified my expertise and commitment to plant-based culinary arts.
– Eleven Madison Park: The restaurant where I did my externship for 3 months.
– Collaborating with brands: The partnerships I’ve built have been crucial in expanding my reach and providing more value to my audience.

Sano y Exótico is still a work in progress, and that’s part of the excitement. Every day is an opportunity to refine my ideas, test new recipes, and build something that feels true to who I am and what I believe in. I’m grateful for how far it’s come and eager to continue growing.

What do you find most rewarding about being a creative?

For me, the most rewarding aspect of being a creative—especially in the culinary world—is the joy I get from sharing my work with others. There’s something incredibly fulfilling about creating a dish that I’m proud of, but what really takes it to the next level is seeing the reaction of others when they try my food. Watching their faces light up, hearing their compliments, and feeling that connection through food—it’s a feeling that’s hard to describe. Food has this unique way of bringing people together, and knowing that something I created has made their day a little better is the ultimate reward.

But the joy doesn’t stop at the food itself. My creativity extends beyond the kitchen and into the world of social media and content creation. I’ve always had a love for being on camera—since I was five years old, I’d steal my dad’s old camera and make little videos. I even had a YouTube channel from ages 9 to 13 where I posted silly videos, just experimenting and having fun with content. That passion for creating and sharing has only grown over time, and now, it’s a huge part of how I connect with my audience.

Through social media, I get to showcase not just my cooking but also my personality, my process, and the joy I find in creating. It’s a way for me to share my passion for plant-based food, teach people, and inspire them to get creative in the kitchen as well. It’s not just about posting finished dishes—it’s about showing the behind-the-scenes magic, the stories, and the little moments that make cooking (and life) so fun.

Being able to combine my love for food with my content creation skills has allowed me to build a truly authentic connection with my audience. I’m not just a chef or content creator—I’m someone who’s excited to share my journey, my creativity, and the joy of food with the world. Whether it’s through a recipe or a video, my goal is always the same: to bring people joy and inspire them to see food as more than just fuel, but as a way to connect, nourish, and live a better life.

Contact Info:

• Website: https://linktr.ee/sanoyexotico
• Instagram: https://www.instagram.com/sanoyexotico
• Facebook: https://www.facebook.com/sanoyexotiico/
• Linkedin: https://www.linkedin.com/in/camila-dipuglia-bb057a191/
• Youtube: https://www.youtube.com/sanoyexotico
• Other: https://www.tiktok.com/sanoyexotico

Image Credits

Personal Photos by Slav Studio
Photographer: Leah Slava
Editor: Leah Slava

Food Photography by Camila Dipuglia