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Seed is a boutique plant-based catering company serving the greater Austin area. We offer seasonal, farmers market driven menus, comforting classic dishes and everything in between. A compassionate and sustainable philosophy is at the heart of everything we do. We cater special events, office catering, weddings, parties, dinners, grand openings, retreats, popups and more.

We pride ourselves on providing fresh, innovative and delicious dishes made from whole foods and all-natural ingredients. We strive to create a unique and memorable experience for each client through menu design, attention to detail, and our true love for what we do.

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pad thai

rice noodles, carrots, zucchini, red pepper, cilantro, thai basil, and peanuts, housemade pad thai sauce

Buddha bowl

quinoa and brown rice medley, sweet potato, pickled beets, carrots, edamame, kale, chili-peanut dressing

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Apple Spinach Salad

sliced apples, shaved cabbage, baby spinach, shredded carrots and roasted pepitas, apple cider vinaigrette

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The Chefs

The Chefs

At the heart of this catering company is our love for cooking (and eating!). We trained together at the Natural Epicurean Academy of Culinary Arts in Austin, Texas in Vegan, Vegetarian, Ayurvedic, Macrobiotic, Raw Living Foods and gluten free cuisines. Together in the kitchen our chemistry is undeniable and those high vibrations are reflected in our dishes. Delicious, innovative, health-supportive and sustainable food is what we do and we can't wait to share it with you.


Robson DeOliveira II, an entrepreneur, father, and creator of health-conscious cuisine, grew up with strong vegetarian influences.

As a family man he recognized the need to sharpen his focus on the amazing relationship between food and health. Being the cook of the household wasn’t always an easy task. Robson did not want his children growing up unhealthy and saw this moment as the perfect opportunity for change.

In his journey towards a comprehensive and practical approach to daily healthy home food preparation he discovered The Natural Epicurean Academy of Culinary Arts.

As a skilled and passionate plant-based cook, Robson shares his conviction of “food as medicine” with others and continues to find creative ways to helping others find health through what they eat.


Having grown up on a dairy farm in Michigan, Diana always had fresh milk, a freezer full of beef and a small garden, but the majority of her diet was based on convenience - highly processed coming from a box, bottle, or can.

After college she moved to Los Angeles where she became increasingly interested in the health food culture and the environmental movement. She discovered farmers' markets, learned the importance of eating local, seasonal foods and realized the impact her choices were making on the environment and her health.

Overtime she transitioned to a plant-centric diet, cutting out meat and processed foods. Cooking with plant-based whole foods felt amazing! Her palate changed, and she was able “hear” her body, and appreciate a connection between the foods she ate and the way she felt.

Having found her calling, she went for it - moved to Austin, attended culinary school where she met Robson and they partnered to bring health supportive plant-based cuisines to all.