Today we’d like to introduce you to Stefanie Hibbert.
Hi Stefanie, please kick things off for us with an introduction to yourself and your story.
I began cooking about eight years ago during one of the darkest moments of my life. My body had started rejecting everything I tried to eat. I couldn’t even take a sip of water or bring food to my mouth without feeling sick. Eventually, I stopped eating altogether. That went on for eight months. I lost 90 pounds. I was exhausted, fragile, and quiet. My parents took me in, fed me Ensure shakes just so I’d get some form of nutrition, and took me to doctor after doctor looking for answers. There was no medical explanation — it ended up being psychological. A mental and emotional shutdown that took a major toll on my physical health.
That experience is what forced me into the kitchen for the first time. I thought that maybe if I learned how to cook, I could find foods that I actually enjoyed and that my body would accept. I thought maybe if I could control the ingredients and the process, I could reconnect with eating again in a healthy way.
During the time I was battling sickness, my dad opened a little sandwich shop in Leesburg and asked if I wanted to hang out with him one day. I didn’t know anything about cooking — but I needed to get out of the house. On my first day, he taught me something super simple: how to sweat onions. Just onions, butter, heat — but it was the first time I felt any kind of peace around food in a long time. I actually enjoyed it. It felt grounding.
That little moment triggered something big in me.
That same day, there was a hiring event going on across the street at a local restaurant. I walked in, told them I had no cooking experience at all — and somehow they still hired me as a prep cook. Which is funny now, because the prep cook is basically the backbone of the entire kitchen and cooks most of the food on the menu to be sold and eaten that day. I was thrown into it — and I loved it. For the first time, I felt like I had found something I was actually excited about.
Shortly after that, I enrolled in online culinary school while working at various restaurants in downtown Mt. Dora, but I didn’t feel like I was learning anything on my own, so I went to visit the main campus in Colorado and instantly fell in love. I came home just long enough to pack my car and moved to Colorado to follow my dream. I spent nearly a year there, learning everything I could and working in kitchens — until COVID hit and forced us all to finish our courses online.
Instead of letting that stop me, I took it as a chance to level up again. I accepted a six-month position at The Ritz-Carlton St. Thomas. I convinced my school to open up ALL of my remaining courses so I could finish my two externships early. I worked in one of the most beautiful destinations in the world, cooked professionally, and pushed myself harder than ever. I graduated early — in the middle of a pandemic.
When I got back, I tried working under other chefs, but something never felt aligned. I realized I wanted to cook MY OWN food. Food with flavor and culture. Food that brought people together. Food that was healing — physically, emotionally, spiritually — because that’s what food did for me. It saved me.
In 2022, I made one of the scariest decisions of my life: I left my job — for real this time — and decided to build something of my own. I’ve been working toward that dream ever since. And now I’m building programs, feeding communities, mentoring young chefs, and using the very thing that once broke me — food — to bring healing, joy, and connection into the world.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It has definitely not been a smooth road. It’s been a full-blown rollercoaster of emotions — highs, lows, heartbreaks and breakthroughs. There were days I was completely financially broke, days I had to give up living on my own just so I could keep my business alive, and even then… it was still a struggle.
My parents became my biggest safety net and support system — not just by giving me a roof over my head, but by literally lifting me back up every time I fell. My 70-year-old dad is still lugging around warmers and tents, staying up all night cooking and baking with me. My mom lets me pay rent whenever I can, and gives me space to build my dream. It’s a lot. And I’m so incredibly grateful.
There were plenty of lessons learned and, thankfully, lots of opportunities that came out of nowhere. There were days I wanted to quit completely, and other days where I felt like POSH was the next best thing on earth. Because here’s the truth: owning a business is hard.
Following your dreams is also hard.
But when it’s your passion, it’s not ‘as’ hard.
If you are truly passionate about something, you will find a way — and that’s exactly what I did.
Finding a commissary kitchen was nothing short of stressful — endless fees, inspections, licenses, forms to fill out, money to spend BEFORE you even sell a thing. And in the culinary world, it was extremely hard to find chefs who were actually willing to mentor or guide rookie chefs through it all. I realized a lot of chefs don’t like to mentor… but then, I found two who changed everything:
Chef James Read – the one who gave me the confidence to step into catering.
Chef Michele DeFilippo Farmer – the one who gave me the kitchen I needed to LEVEL UP.
These two showed me what mentorship can look like — and I am eternally grateful for them.
I’d also like to give a shoutout to Chef Mario of The Butcher’s Nook Mount Dora/Apopka. He was one of the nice ones, who helped when I was enrolled online with some of my dishes and encouraged me to go to Colorado to finish my schooling, even if it meant leaving my job.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I do a lot of things — and cooking is only one part of who I am.
I am a published author of nine books, all centered around mental health, living your truth, and overcoming trauma. I use my words to heal people and help them find the courage to face themselves. One of the projects I’m most excited about right now is the opening of The Posh Pantry Tasting Lounge & Teaching Kitchen in Eustis on November 1st. It’s something I’ve been working toward for a long time, and it combines so many of my passions—food, community, and education. The space will feature tastings, chef-inspired dishes, a culinary mentorship program, and community events that bring people together around good food. I really want it to be a place where people can both enjoy unique flavors and also learn new skills in the kitchen. We’ll be sharing updates and behind-the-scenes details on Facebook and Instagram as we get closer to opening.
I am a proud member of The Golden Triangle Toastmasters and 1 Million Cups Lake County/Eustis, where I regularly speak, learn, and lead. I sit on the boards of the Jane Austen Foundation and The Dolly Parton Imagination Library, and I belong to all four Lake County Chambers of Commerce — Eustis, Leesburg, Tavares, and Mount Dora.
Every third Thursday, people come find me at Open Mic Night at Artist With A Purpose in downtown Leesburg to hear my spoken word live. Total strangers often confide in me for spiritual counsel because they say my energy feels safe — and real. I’m known for my vibe, my spirit, and my authenticity. I love people, and people love me because I accept all kinds without judgment.
“I am who I am and that is enough.
I am the light that ignites the flame in others and teaches them to shine through love, peace and truth.”
That’s how I live. That’s how I lead. That’s who I am.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
I’m currently collaborating with Melissa Mccranels of Harmonic Balance Healing Arts to offer a Bed & Breakfast Wellness Package that includes a massage and a charcuterie box for one or two guests, while staying at a local inn. We’re starting with The Mount Dora Historic Inn, which is just a short walk from Melissa’s massage and yoga studio. Our goal is to have this wellness package available in every bed and breakfast in the area over the next few months.
Melissa and I are also working side by side on our Bring Healthy Back Initiative. Together, we’ve taken over providing the 1 Million Cups breakfast for our Lake County chapter — and people are loving it. Every week, we bring healthier and tastier options, and crowd favorites like Melissa’s chia pudding and fresh juices. When she’s unavailable, it can be a challenge — but last time she couldn’t make it, she sent her chia pudding and a new favorite, overnight oats with me, which people are now obsessed with!
Part of our Bring Healthy Back initiative includes our Workplace Wellness Workshops. In these sessions, Posh Dining & Charcuterie provides a healthy spread of food and discusses nutritious alternatives for the workplace, while Harmonic Balance Healing Arts offers simple office exercises and chair massages. I absolutely love this service because it blends nourishment, movement, education and healing — all in one experience.
We’ve even been invited to lead stretching sessions at the Mount Dora Chamber Breakfast before the meeting begins — how amazing is that?
I am hoping that more chambers, offices, corporations and small businesses invite us to their meetings too, to spread the word that “We Want Good Food!” Let’s bring healthy back!
Ways to Collaborate with Me & Posh Dining & Charcuterie
There are several powerful ways individuals, organizations, and businesses can collaborate with me or partner with **Posh Dining & Charcuterie** to bring more health, flavor, and impact into the community.
Retreat Catering & Wellness Experiences
I create vibrant, healthy lunch spreads, tea stations and grazing tables for retreats, workshops, and wellness events — blending nourishment, beauty and healing. I also collaborate as a guest speaker or chef for health, healing and mindset-based retreats.
Bed & Breakfast Packages
I currently partner with local B\&Bs and inns to provide beautiful breakfast and charcuterie experiences for their guests. This includes romantic breakfast boxes, in-room charcuterie for two, or full brunch service for guest houses.
Cooking Classes & Chef’s Table Experiences
I offer private and group cooking classes, family-style culinary workshops, and Chef’s Table dinners for both youth and adults. These can be in-home, at my location, or as part of company team-building, schools, or community programming.
Corporate Catering & Subscriptions
Businesses can partner with POSH for:
* Corporate lunch catering
* VIP charcuterie gift boxes
* Staff appreciation meals
* Weekly or monthly box/lunch subscriptions
Workplace Wellness & Lunch & Learn Programs
I collaborate with employers to provide Workplace Wellness food demos and meal programs, speaking on healthier eating, stress management and food mindset, along with a catered lunch or tasting table.
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Why Work With Me
* I focus on real, beautiful, intentional food — not just “catering”
* I’m a holistic partner — I blend food, wellness, mentorship, and impact
* I bring life, light, and love into every project
* I offer custom packages and I’m open to partnerships and cross-promotion
**Contact:**
**Stefanie Hibbert**
352-901-0994
myposhdining@gmail.com
www.myposhdining.com
Contact Info:
- Website: https://myposhdining.com
- Instagram: @myposhdining
- Facebook: @myposhdining
