Colonial Williamsburg
Apprenticeship Program · Student Chef
Classical and historic culinary techniques.
The heart behind B.Soulfull
Meet Chef
Brittany Todd.
A chef, mother and wife with a love for food that makes everyday moments and special occasions feel personal.
Chef B.
Todd
Todd
Food that brings
people together.
I’m Chef Brittany Todd, the chef behind B.Soulfull Foods. My work has taken me from baking and restaurant kitchens to private homes, healthcare settings, college dining and summer camps. Across those different tables, my focus is the same: understanding who I’m cooking for and creating food that fits their needs.
B.Soulfull brings your food and beverage needs together, with menus customized to your likes, dislikes, dietary needs and occasion. I enjoy the variety of this work—from a breakfast at home or a quiet dinner for two to a grazing table, a celebration or meals that make a busy week easier.
As a mother and wife, I understand how much happens around a family table. A thoughtfully prepared meal can create room to connect, celebrate or simply take one thing off your to-do list. That care is part of what I want people to experience when they book with B.Soulfull.
Based in Columbia, Missouri, I serve Columbia, St. Louis and Kansas City, with travel available by arrangement. Food, drinks, setup and service needs are discussed together so we can build an experience around your event.
Let’s plan your menuWhere my journey began
A foundation in food
& hospitality.
My culinary training began in Colonial Williamsburg’s apprenticeship program, where I studied classical and historic cooking techniques. I went on to study nutrition and hospitality management, connecting the practical work of a kitchen with the needs of the people it serves and the planning behind a well-run service.
Kaplan University
Bachelor of Science in Nutrition.
American Military University
Bachelor’s in Hospitality Management.
Experience across many tables
From intimate dinners
to busy camp kitchens.
Restaurant leadership taught me to balance creativity with preparation, timing and teamwork. My experience at Fare Well strengthened my work with plant-based food, while healthcare and assisted living kitchens added another perspective on cooking for individual dietary needs.
Campus dining and camp work have brought a different kind of energy to my career: feeding groups day after day, planning varied menus and adapting to the people and resources in front of me. My traveling camp experience includes Camp Ramah and, most recently, a summer as head chef at Camp Wolfeboro in the Sierra Nevada mountains.
Whether I’m preparing lunch boxes for a campus community or planning a private celebration, I bring those lessons into the details: organizing prep, thinking through portions and choosing a menu that works for the occasion.
Camp Wolfeboro — Head Chef
Led the kitchen during an eight-week season in California’s Sierra Nevada mountains, bringing meal planning and large-group cooking to a remote camp setting.
Greek life & college food service
Head Greek life chef for Tri Delta, with experience preparing daily meals, lunch boxes, brunches and grazing displays for campus communities. Also worked as a kitchen assistant with Upper Crust Food Service in Columbia, Missouri.
Contracted executive & special diet chef
Private and corporate chef work with menus adapted to individual preferences and dietary requirements, including experience with special-diet and kosher food service.
Fare Well — Kitchen Manager
Led a vegan restaurant kitchen in Washington, DC, working with plant-based menus and the demands of daily restaurant service.
Quarter & Glory — General Manager / Kitchen Manager
Managed restaurant and kitchen operations in Washington, DC, combining food preparation, team leadership and hospitality.
Kiln Creek Golf Club & Resort — AM Chef
Prepared breakfast and morning service in a golf club and resort environment.
Popeye — Food Service Manager
Built experience in food service operations and team management.
WindsorMeade — Healthcare & Assisted Living Chef
Prepared meals in healthcare and assisted living, where individual dietary needs and consistent service are central to the kitchen’s work.
Opus 9 — Baker / Garde Manger
Worked in baking and cold-kitchen preparation, developing experience with breads, desserts and carefully prepared presentation.
Career details shared by Chef Brittany. More background is available on B.Soulfull’s Square About page.
My approach to your menu
Personal food.
Thoughtful preparation.
Start with your people.
Your preferences, guest count, dietary needs and occasion guide the conversation. We discuss what you love to eat, what needs to be avoided and the style of service you have in mind.
Make the details work.
A menu is one part of the experience. Timing, portions, setup, beverages and any staffing needs are considered as we shape your service and quote.
Bring soul to the table.
My cooking spans comforting family meals, baked goods, plant-based dishes and menus for celebrations. I enjoy creating something familiar, something special or a little of both.
Your next B.Soulfull experience
Let’s make room
for a good meal.
Explore private chef services, meal prep, catering, grazing, breakfast delights, desserts, beverages and live cooking stations. A consultation gives us time to talk through your ideas and build a menu and service plan that fits.