Media Kit · 2026
AnastasiaWorrell
Cooking as the ultimate act of self-care and community connection.
Anastasia spent five years running The Green House, Wilmington's first fine-dining vegan restaurant. Today she teaches busy home cooks to shop once, prep once and eat wholesome, plant-based meals all week.
Now booking
Years in the restaurant industry
Years running The Green House, Wilmington's first fine-dining vegan restaurant
Community across email and social media
Cooking school sessions hosted for students from across the East Coast
About
The story
Anastasia Worrell is a restaurateur, culinary educator and speaker with more than 15 years in the restaurant industry. She founded The Green House, Wilmington, North Carolina's first fine-dining vegan restaurant, and ran it for five years. She now leads The Green House School, teaching home cooks to eat well without living in the kitchen.
Anastasia Worrell has spent more than 15 years in restaurants. In 2021 she opened The Green House, Wilmington's first fine-dining vegan restaurant, and ran it for five years before selling it in 2026.
Guests kept asking how to make the dishes at home. So, a year after opening, she began teaching weekly classes. With head chef Dexter Spencer, trained in Portland, Oregon, at the vegan restaurant Farm Spirit, those classes grew into The Green House School. The school has since hosted 22 sessions for home cooks from across the East Coast.
Anastasia teaches an "anti-recipe" approach that brings restaurant systems into home kitchens: shop once, prep once, then assemble varied, whole-food, plant-based meals all week. She holds an MBA and is a longtime vegan. She is now writing The Best of The Green House, a cookbook of the restaurant's most-requested recipes, with Chef Spencer.
Audience and reach
13,500+ home cooks
Total community
people across email and social media
newsletter subscribers
followers · @thegreenhouseonline
Cooking school
sessions hosted, East Coast students
Who they are
Health-conscious home cooks and busy professionals who want seasonal, whole-food meals without spending hours in the kitchen.
Speaking
Signature talks
Warm, practical and rooted in 15+ years of hospitality, Anastasia's talks change how audiences think about food, and how they cook the next day.
What Restaurant Kitchens Can Teach Your Team
A professional kitchen serves hundreds of guests a night with no room for error. Anastasia shares the systems that make it work, and how any team can use them.
What audiences take away
- Use "mise en place" (everything in its place) to plan ahead and cut last-minute chaos
- Communicate clearly and quickly under pressure, the way a kitchen line does
- Build trust and accountability so every station delivers
The Shared Table
Food culture shapes how we connect. After five years of bringing strangers together over dinner, Anastasia shows why shared meals are one of the simplest, most powerful tools for workplace connection.
What audiences take away
- Why eating together builds trust faster than most team-building activities
- Simple shared-table rituals for in-person, hybrid and remote teams
- How to make every gathering feel inclusive for every guest at the table
Refuel: Eating Well Through a Busy Work Week
A practical, non-diet session on making daily home cooking realistic, and a form of self-care rather than one more chore.
What audiences take away
- The shop-once, prep-once method: one shopping trip and one prep session a week
- Five components that become a week of varied, wholesome meals
- How to eat well on your busiest days without willpower or guilt
Also available for wellness and sustainability programs
All sessions are non-diet, weight-neutral and inclusive of every eating style.
Ways to work together
Beyond the stage
Anastasia brings the energy of a restaurant kitchen to companies, conferences and brands. Every program is built around one idea: people connect best around a shared table.
Team building
The Shared Table
Your team cooks a multi-course, plant-based meal from The Green House menu, then sits down to eat it together.
- Signature: hands-on cooking for 10–40 guests, ending in a family-style meal
- Cook-Off: a mystery basket, a clock and a judged tasting
- Demo & Tasting: a live chef demo with tasting stations for up to 150 guests
- Virtual: a live online class for remote and hybrid teams
- Where: your office, an event venue or a retreat
Recurring series
Corporate Wellness Programs
A recurring series that helps employees eat well during a busy work week.
- A monthly lunch-and-learn or a quarterly hands-on class
- Booked as a 6- or 12-month program
- In person or virtual
Private dining
Executive Chef's Table
The fine-dining experience of The Green House, brought to your private event.
- Intimate, chef-hosted dinners for leadership teams, board meetings and top clients
- Custom seasonal menus with a story behind every course
In the press
The Green House in the news
These Seven Food Entrepreneurs Are Changing Eco-Conscious DiningHeadline, Bloomberg Businessweek (October 2024), featuring Anastasia Worrell and The Green House
National
Anastasia is named one of seven food entrepreneurs leading the way in eco-conscious dining.
Read →The Southern food magazine profiles her plant-based, farm-to-table restaurant and its on-site greenhouse, "a passion project."
Read →Regional
Local, seasonal sourcing. "What grows together goes together," she says.
Read →"Partners in Business & Life," a profile of Anastasia and Ray Worrell, the couple behind The Green House and Slice of Life Pizzeria.
Read →Anastasia, owner of The Green House, becomes a sommelier.
Read →How the restaurant grows its own produce, herbs and bar ingredients in aeroponic tower gardens.
Read →"Turning Wilmington Green," a profile of Anastasia and her sustainability-focused restaurant.
Read →An 80-seat vegan dinner inside a farm greenhouse at Red Beard Farms.
Read →The Green House brings on a lead horticulturist.
Read →"Exploring vegan, from trend to lifestyle," featuring Anastasia and The Green House.
Read →"Green Spaces," on local businesses that design with plants, including The Green House.
Read →Forthcoming cookbook
The Best of The Green House
A collection of the recipes guests requested most during the restaurant's five years. Co-written with Chef Dexter Spencer, it translates fine-dining, plant-based flavor into dishes home cooks can make on a weeknight.
From The Green House book · scroll →
Contact and booking
Now booking
Every program is quoted to fit your group, and a rate sheet is available on request. Write to start a conversation.