Today we’d like to introduce you to Sophia Marchese Trapani.
Sophia, we appreciate you taking the time to share your story with us today. Where does your story begin?
The universe has a funny way of creating seemingly small opportunities that have the magnificent power to change the course of your life. I studied media to be employed in public relations when all along, life had other plans for me. In an effort to put myself through school, I was a nanny for several years until I was almost arbitrarily given the opportunity to work as a personal chef for an Atlanta family. The most random part about it was the family’s need for me to cook almost fully plant-based due to health reasons. I took the gig and dove in head first, soaking up every bit of information I could about a whole food, plant-based diet and how to cook alternatives omitting meat, dairy and eggs. It didn’t take long before I started bringing work home with me. Sharing information, cooking for loved ones, and watching eye-opening documentaries with my now husband, Reid. Pandoras box was open and it could not be closed. Veganism was the answer to so many issues: personal health, animal cruelty, environmental crisis. The more we learned, the more we wanted to share.
College came to a close, my personal chef job was in the rearview, and I continued forward into Atlanta’s media industry. But I was a changed person, Reid and I both, and we couldn’t ignore our calling. It was the sudden passing of a loved one that ultimately led us to take the leap and go vegan. A plant-based diet has the power to halt and in some cases, reverse chronic disease, and we believe the world has a right to know.
We started Happy Seed with a mission to open people’s minds to a vegan lifestyle through thoughtful plant-based cuisine. The ultimate goal was for Happy Seed to one day own several vegan dining concepts in an effort to feed as many people plant-based food as possible.
We were growing as a catering company for a few years until the pandemic hit and our commissary kitchen closed down overnight. This actually turned out to be another one of those small opportunities. Not long before this happened, we started doing food pop-ups in order to reach and feed more people. When the commissary closed down, we had to pivot – just like so many other incredibly resilient small businesses out there! We had relationships with a few restaurant owners in town, and they were kind enough to open their kitchens to us on the days they inevitably had to close. It turned out to be a win-win, and we were able to continue growing and providing value to our community, especially during a time when people were in dire need of something fresh and fun and full of life.
Our little pop-up grew a loyal following. We had lines wrapped around the block, even during a pandemic. For that, I will always be so grateful. We always believed in this, but to have living proof of others who also believe in our idea and our passion is a true blessing. I still love the fast-paced world of media, but now I’m getting ready to open my very first brick & mortar restaurant – Atlanta’s first fully vegan full-service Latin restaurant celebrating the possibilities of plant-based cuisine!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The path of an entrepreneur is never smooth! There have been many bumps in the road, but I’m most grateful to have a partner in this journey who believes in me even when I feel stuck.
It needs to be said for anyone who doesn’t know: Opening a restaurant is hard work. But opening a restaurant during these times… It should warrant an award! Seriously, I need to shake the hand of every restauranteur in town that has opened a place within the last couple of years. It’s almost miraculous. Delays, supply chain issues, rising prices, pushback from the city, the shift in dining culture…. the list goes on. But the more difficulties, the bigger the bounty!
It’s also worth mentioning that entrepreneurial struggles are not always tangible. Self-doubt and imposter syndrome run rampant, and sometimes the biggest obstacle is reminding yourself of your capabilities. I’ve learned that coming back to your purpose, your WHY is often the bulldozer you need when the road gets bumpy.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Opening soon, La Semilla is designed to be Atlanta’s plant-based oasis in the heart of Reynoldstown, with food and drink inspired by the cultures and cuisine styles of Latin America. As the flagship restaurant concept by Happy Seed, La Semilla offers a forward-thinking approach to dining without sacrificing satisfaction and familiarity and is the genesis of a mission to unite hospitality and the possibilities of plant-based cuisine. Many dishes at La Semilla are a vegan version of Cuban specialties I grew up eating, and I’m excited to keep these traditions alive with a modern approach.
We proudly create all menu items in-house and without the use of animal products to highlight innovative plant-based culinary techniques; and I think this approach is what truly separates La Semilla’s product and dining experience from others. I believe this restaurant will bring sustainability, growth, and innovation to Atlanta’s restaurant industry. Not to mention good vibes and great food!
I feel in my heart that the Happy Seed pop-up grew such a loyal following because of the way we approach plant-based dining. Instead of being in your face about vegan this, vegan that… We simply let the food do the talking. We hope to make the experience approachable and memorable and mind-opening all at once.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
I learned (even more) the importance of community and how integral it is to the survival of small businesses. We must come together as a collective in support of each other so that we can conquer and rise above any adversity that comes our way. I also realized the importance of flexibility and the ability to pivot as needed. Things may not always go the way we plan, but it is in these tests of fortitude that we learn just how resilient we truly are!
Contact Info:
- Website: www.lasemilla.kitchen
- Instagram: @lasemilla.atl / @happyseed
- Facebook: www.facebook.com/lasemilla.atl
- Other: www.happyseed.kitchen
Image Credits
Personal Photo – Katie Coon Photography Food/Drink Photos – Martha Williams Photography
