Danielle Brown of HealthyGirl Kitchen Joins Oshi as Chief Culinary Officer & Equity Partner, Sparking Conversations on Plant-Based Taste Preferences
Danielle Brown, the founder and face behind HealthyGirl Kitchen, boasting over 10 million followers, has officially stepped into a new role as Chief Culinary Officer of Oshi—the company behind the world’s most delicious premium plant-based seafood filets. Known for her passion for plant-based living, Brown is joining Oshi to lead the charge on their U.S. launch, boost their social media presence, and drive retailer partnerships. Her partnership is set to revolutionize the plant-based seafood world, but it also sparks an interesting conversation—do we want our plant-based meals to taste like the real thing, or are we after something entirely different?
As a New York Times Best-Selling Author and the most-followed plant-based influencer, Brown has long been an advocate for accessible and innovative plant-based meals. After years of searching for a plant-based seafood alternative she could truly stand behind, Brown discovered Oshi and became obsessed—not only with the product’s taste but also with its mission to eliminate sea pollution and overfishing.
“When I heard about Oshi creating the first plant-based salmon filet that tastes like salmon, made with real, clean ingredients, I knew I had to be part of it,” says Brown. “This product is going to change lives, and it aligns perfectly with my vision for a more sustainable, plant-based future.”
But Brown’s excitement over Oshi’s plant-based salmon also raises an important question: Do we want our plant-based foods to taste like the real thing, or do we prefer them to be something entirely different? For those who miss the taste of fish or meat, having a plant-based alternative that mimics the real thing is a huge win. It can make the transition to plant-based eating easier, offering the same textures and flavors without the environmental impact or ethical concerns. On the other hand, some—like myself—don’t necessarily want a plant-based meal to taste like fish or meat. For us, it’s about finding new flavors and ingredients that don’t remind us of animal products, but still offer incredible taste and nutrition.
Whether you’re someone who craves a burger that tastes like the real deal or someone who prefers plant-based dishes that embrace their unique flavors, every plant-based option is a win. It all comes down to personal preference, and the beauty of this growing movement is that there’s something for everyone.
Oshi’s mission to create premium, whole-cut seafood filets made exclusively from plants resonates with this diversity in taste. Whether you’re after a perfect salmon substitute or just want a sustainable seafood alternative that tastes great, Oshi’s approach offers both. Ofek Ron, Co-Founder and CEO of Oshi, couldn’t be more excited about the partnership: “Having Danielle as our Chief Culinary Officer is a huge step for us. Her influence, passion, and deep connection to the plant-based community will help Oshi reach new heights.”
This partnership goes beyond the typical influencer-brand collaboration. Brown’s involvement with Oshi is part of her growing portfolio as a strategic business partner in the plant-based world, alongside other ventures like Buffalo-based startup Azuna. Together, they are continuing to redefine what influencer partnerships look like in the plant-based space.
Christina Brennan, Brown’s longtime manager and President of The Digital Renegades, adds, “The synergy between HealthyGirl Kitchen and Oshi is undeniable. Danielle is a category leader, and Oshi is reshaping the future of plant-based eating. Together, they’re going to transform how people think about seafood alternatives.”
For more information about Danielle and her role with Oshi, please contact Christina Brennan, and to bring Oshi’s revolutionary plant-based salmon to your restaurant, reach out to Ofek Ron, Co-Founder and CEO of Oshi.
This exciting partnership, alongside the growing conversation around plant-based preferences, shows that whether you’re a fan of real-meat mimicry or crave something entirely new, we’re all moving toward better, more sustainable meals—and Oshi is leading the way.
