The Passion Plate

Kymberly Wilbon had lived many lives before she founded The Passion Plate. Following her passions led her to the fashion world and exclusive clubs in New York City; then to the music industry and backstage catering gigs for headlining musicians; and finally, the restaurant industry, where she thrived under the pressure and eventually built a burgeoning business that caters to high brow clientele, literally.

Chef Kym’s first few clients, a high-profile bunch, shared her name with their friends, family and colleagues, which expanded her clientele to include even more NFL players, doctors, and the like. “I have a network of clients who I covet, because they pass my name around. That’s why I’m so fanatic about how my food should look, the quality, and everything,” Kym says. Although she’s in high demand, she’s not intrigued by scaling her business. 

She and her small core team of three pump out up to 150 meals on their busiest days of the week. They cook for a handful of NFL players as well as the Xavier men’s basketball team all while fulfilling orders placed through their online store. Her connections with the NFL are how Kym met Sam Hubbard, a client of six years. Years ago, Sam invited her to collaborate with his foundation to cook and pack hundreds of Thanksgiving dinners to supply to individuals and families in need during the holiday. “Unfortunately, each year the number of meals we produce increases, meaning more families are in need. We typically prepare about 400 meals,” Kym says.

When they’re not personal cheffing or collaborating with NFL players, The Passion Plate team brings elevated catering to their clients’ special events. Kym enjoys delivering service and artful catering spreads that match the elegance of her clients’ events, drawing inspiration from her days in the fashion industry. 

But something she’s grown into over time has been a passion for investing in and building up her team. “The greatest thing a chef can do is teach your staff to become better than you,” Kym says. “Your employees are only as good and efficient as you make them, and proper training and leading by example is key.”