In this episode of The Healthspan Collective, host Nicole Doran sits down with Erin Leeds, founder and owner of Garden Butcher, a South Florida prepared food brand built on a simple but radical premise: real food, made fresh daily, with nothing you can't pronounce. No seed oils, no refined sugar, no additives or preservatives, just high quality locally sourced ingredients prepared with the same care a private chef would bring to your kitchen.
Erin brings the kind of story that makes you root for someone immediately. A former D1 softball player turned London-trained chef, she built Garden Butcher out of a personal need as a busy mom who refused to compromise on what her family was eating. What started as private chef meal prep has grown into multiple South Florida locations with more on the way, and this conversation gets into exactly what it takes to scale a food business without ever cutting corners on quality.
What We Cover: 🥩 What makes Garden Butcher different and why no seed oils and no refined sugar actually matters 💰 Why clean prepared food costs more and what you are actually paying for 🌱 How Erin sources locally, works with multiple vendors, and keeps her menu seasonal and creative 📍 The growth story behind Garden Butcher's South Florida expansion and what is coming next 👩🍳 From D1 athlete to London chef to founder: the background that built this brand 🧠 How Erin manages scaling a food business while raising four kids and what has changed the game for her
Chapters: 00:00 What Garden Butcher Is and Why It Exists 04:15 From D1 Athlete to London Trained Chef 10:54 How Motherhood Inspired the Garden Butcher Model 15:28 Why Clean Prepared Food Costs More 18:09 Local Sourcing, Seasonal Menus, and Healthy Baking 26:19 Going Viral and the Erewhon Moment 31:16 From Private Chef to Storefront: Scaling the Brand 33:45 The Commissary Kitchen and Expansion Plans 37:19 The Hire That Changed Everything 40:50 Wellness Routine, Entrepreneur Mindset, and Must Try Orders
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