Alright – so today we’ve got the honor of introducing you to Makai Brown. We think you’ll enjoy our conversation, we’ve shared it below.
Makai, looking forward to hearing all of your stories today. Can you talk to us about how you learned to do what you do?
It’s a mixture of growing up watching the matriarchs—my mom, grandmother, great-grandmother, aunts—and all the women in my family cook. Both my paternal and maternal grandfathers were chefs, and in African American family traditions, there’s often a designated guy on the smoker or grill. I was surrounded by both men and women cooking my entire life, some professionally, some at home. My foundational learning began in my mom’s kitchen, drawing from generations before me. In my early 20s, I attended the Culinary Institute of America to refine and professionalize these skills, which I combined with over a decade of professional kitchen experience.
If I could do it again, I would slow down, listen more intently, and take a few more notes. In a professional cooking career, you’re often bursting with ideas and eager to create. But mastering the fundamentals and understanding the philosophy of each dish gives you the license to experiment later. Early on, I came to New York from Chicago, and the culture shock of moving from a large city to an even larger one was an adjustment. Culinary school was also isolating at times, especially as a person of color and part of a small minority group, which can be distracting. Yet I was fortunate to learn from teachers who were willing to go above and beyond to share their knowledge.
Sometimes, it’s your ambition that stands in the way. You’re so ready to lead that you need to take a beat and learn to follow. In food, patience is essential. It’s about giving time to flavors, as with fermentation or a slow braise. It’s a life lesson and a skill in cooking; the biggest takeaway for me has been learning patience.
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.
I’m responsible as a team member for both the creation and operation of our food services at Laroot World, though I see myself more as part of a collective effort. Together, we’re building a community of people who believe in the deep impact that food has—not only on our own wellness but also on how we show up for others and the world. It’s about creating a space where people understand that how we eat influences everything from our energy levels and how our bodies feel, to our ability to hold space for others. We’re using food as a way to build bridges between people, connecting them with cultural wisdom, health, and sustainability through every meal.
Laroot World is a New York City-based meal delivery service offering a unique experience that combines the best of global culinary practices with high standards of wellness. Each of our meals is made fresh in Brooklyn and delivered in glass containers to reduce waste, preserve flavor, and make it easy to heat and enjoy at work or home. With our team of experts from Traditional Chinese Medicine, Ayurveda, and Western medicine, we ensure each meal offers holistic nourishment that aligns with wellness principles across cultures.
We think of ourselves as changemakers in the food space. Every choice we make—whether it’s sourcing ingredients locally to support small growers or prioritizing sustainable packaging—reflects a commitment to quality, integrity, and community impact. It’s a privilege to offer people one choice they can make to positively impact both their lives and the planet.
What sets us apart is our dedication to these principles, and also, I’d say, my own grit and determination to keep going despite challenges. I have a deep commitment to getting things done, and I view setbacks as fuel to keep moving forward. While I used to think qualities like quality and integrity made us unique, I now know we’re part of a larger movement of people who share these values.
When it comes to Laroot, I want people to know that what we eat and where we spend our money matters. Even something as small as choosing what to have for breakfast, lunch, or dinner has an impact. Our goal is to make it easier for people to make one good choice each day—by subscribing to Laroot, they’re supporting both their own health and a healthier future. I’m proud of our commitment to quality in every aspect, from the food itself and its packaging, to the work environment for our team. We’re dedicated not only to being good at business but to being good people.
Is there a particular goal or mission driving your creative journey?
My mission is to tell stories through food that build bridges, creating spaces where we see how much we have in common. I believe food can restore a sense of community and connection, especially in times when it’s easy to feel isolated or caught up in our own work bubbles. There’s something truly nourishing about gathering around a table or enjoying a comforting meal. My personal mission is to help people connect—with each other, with themselves, and with the spirit of kindness and goodness.
We’d love to hear about how you met your business partner.
I received a call from one of my very dear friends, Nina Clemente, who I’d collaborated with on various projects. She mentioned someone amazing with a great idea who needed help bringing it to life. Not long after, I met Natasha (Natasha Poniatowski), and we instantly clicked. We talked for an hour that first meeting, and it was clear we shared a kindred spirit and ambition. Since then, our friendship and partnership have only grown stronger.
Contact Info:
- Website: https://larootworld.com/
- Instagram: @larootworld
- Linkedin: https://www.linkedin.com/company/laroot-world/
- Other: Personal Instragram: @afreechef
