Collaborating with Chefs: How to Pitch Your Microgreens

Microgreens are already a growing part of the food scene. If you’ve been running a small microgreens farm, selling at farmers’ markets, supplying groceries, or filling CSA boxes, you’ve probably thought about the next step. 

One of the most reliable ways to grow your business is to work directly with chefs. Restaurants, hotels, and caterers are constantly on the lookout for fresh, high-quality ingredients that help them stand out. Microgreens fit that need perfectly.

This guide will walk you through how to pitch microgreens to chefs, starting with local research and moving into strategies for both small growers and large commercial farms.

The goal is simple: to help you build lasting partnerships that bring steady sales.

Why Chefs Value Microgreens

Chefs love ingredients that make their dishes look beautiful and taste memorable. Microgreens check both boxes.

They come in different colors, textures, and flavors, from the peppery bite of radish to the nutty crunch of sunflower.

Beyond appearance and taste, many microgreens are packed with nutrients, which allows chefs to market their dishes as both flavorful and health-forward.

When chefs commit to a microgreens supplier, they’re usually looking for:

• Consistent quality and supply

• Freshness and shelf life

• Unique varieties not found in bulk distributors

• A grower they can count on week after week

This is where building a direct relationship makes all the difference.

Step One: Do Local Market Research

Before you ever walk into a restaurant kitchen with samples, you need to know your market. Not every chef in town will be the right fit, and not every restaurant has the budget or style for microgreens. Spend some time doing research:

• Restaurants: Look at menus online. Do they feature dishes with garnishes, fresh herbs, or seasonal ingredients? That’s a sign they might be open to microgreens.

• Hotels and Caterers: Many banquet and event kitchens love microgreens for plate consistency and presentation.

• Cafés and Bakeries: Some are starting to use micros in sandwiches, avocado toast, and grain bowls.

• Local Chefs with Influence: Pay attention to chefs who are active on social media or featured in local food press. A partnership with them can be both sales and marketing in one.
  
  

Make a list of potential chefs and establishments. Organize it by priority, starting with those who are most likely to value what you grow.

How to Approach Chefs

Chefs are busy. When you pitch microgreens, keep it short and clear. Here’s what usually works:

1. Bring Samples: Nothing beats letting chefs taste and see your microgreens. Prepare small labeled containers with your top varieties.

2. Highlight Your Consistency: Emphasize that you can deliver fresh trays or clamshells on a regular schedule. Reliability is key.

3. Offer Flexible Options: Some chefs want live trays, while others prefer cut-and-packed. Be ready for both.

4. Showcase Unique Varieties: Bring something beyond the basics, like shiso, nasturtium, or amaranth, to spark interest.

5. Follow Up Respectfully: If they don’t order right away, thank them for their time and check back after a week.
   
   

The first goal is not to close a sale on the spot but to open a conversation and show you’re serious about quality.

Strategies for Small Growers

If you’re already selling at farmers’ markets, to groceries, or to a local CSA, approaching chefs can feel like a natural next step. Here’s how to make it work:

• Start Small: Don’t promise more than you can deliver. Begin with one or two reliable varieties such as pea shoots, radish, or sunflower.

• Use Market Feedback: If you’ve had success selling certain varieties at the farmers’ market, bring those to chefs first. You already know people love them.

• Bundle Deliveries: Coordinate chef deliveries with your existing farmers’ market harvest schedule. That way, you reduce waste and streamline logistics.

• Build Relationships Slowly: Once a chef trusts you with one crop, you can introduce more over time.
  
  

For many small farms, securing a few solid restaurant accounts can double their revenue without requiring much additional growing space.

Approaches for Larger Commercial Growers

If you’re running a bigger operation with multiple grow rooms or greenhouses, pitching to chefs looks a little different. At this scale, it helps to create a more professional system:

• Assign a Sales Contact: Have a dedicated person or team member handle chef outreach. This keeps communication consistent.

• Target High-Volume Clients: Hotels, large caterers, and fine dining restaurants are often better suited for larger suppliers.

• Streamline Logistics: Dedicated delivery routes and order schedules will help you avoid missed deadlines.

• Leverage Chef Influencers: Seek out chefs who not only order in large volumes but also have substantial social media followings or media exposure. When they showcase your microgreens in their dishes, it becomes free marketing for your farm.
  
  

This level of organization makes chefs feel confident they’re working with a professional partner, not just a grower.

Live Trays vs. Cut-and-Packed

One decision you’ll need to make early on is whether to sell microgreens live in trays or pre-harvested and packed. Both have pros and cons:

• Live Trays: Longer shelf life, great for chefs who value the freshest possible garnish. They take up more space in a kitchen, though.

• Cut-and-Packed: More convenient for busy kitchens, but requires precise harvest and packing on your end.
  
  

Ask chefs what they prefer. Some may even want a mix of both.

Pricing and Minimum Orders

Chefs care about cost, but they also care about value. When setting prices:

• Research what similar farms in your area are charging.

• Offer a base rate per ounce or per tray.

• Set minimum order sizes to make deliveries worthwhile.

• Consider offering a “chef’s sampler pack” as a first order to spark interest.
  
  

Be clear and upfront about your pricing from the start. Chefs respect transparency.

Building Long-Term Relationships

The real payoff comes from turning one-time orders into long-term partnerships. Here are a few ways to keep chefs coming back:

• Deliver on time, every time.

• Keep your packaging clean and professional.

• Share updates on new varieties or seasonal specials.

• Ask for feedback and adjust based on what they need.
  
  

When chefs know they can depend on you, they’ll often recommend you to other chefs. Word of mouth is powerful in the culinary world.

Pro Tips for Success

• Always Overdeliver on Quality: One bad batch can lose a chef’s trust. Keep your standards high.

• Stay Flexible: Be ready for last-minute requests if you can handle them.

• Know Your Crops: Chefs will ask detailed questions. Be confident in explaining flavor profiles, shelf life, and growing practices.

• Keep Records: Track orders, preferences, and delivery schedules to stay organized.
  
  

Food Safety and Trust

Chefs and restaurants are held to strict safety standards. They want assurance that your microgreens are safe to serve.

Keep your farm clean, follow proper sanitation practices, and be ready to explain your process. For more on this, check our blog on Food Safety in Microgreens.

If you’re using substrates, note that some options are easier to keep clean than others.

Vegbed bamboo grow mats, for example, are 99% pathogen-free and allow you to grow pea shoots and other crops without the mess of soil. Clean crops mean peace of mind for both you and your chef clients.

Seeds and Varieties That Win With Chefs

Not all microgreens appeal equally in the kitchen. Some of the best sellers with chefs include:

• Radish (colorful stems, peppery flavor)

• Pea shoots (sweet, tender, versatile)

• Sunflower (crunchy, nutty)

• Basil (fragrant, pairs with many dishes)

• Nasturtium (spicy, edible flowers and leaves)
  
  

To explore a comprehensive guide to microgreen varieties, see our Ultimate Guide List of 100 Microgreens article.

Bringing It All Together

Pitching to chefs is about more than just showing up with greens. It starts with researching your local market, understanding what chefs need, and showing them how your microgreens can make their dishes stand out. 

Whether you’re a small farm looking to expand into a few restaurants or a larger commercial grower building a system for chef outreach, the principles remain the same: quality, consistency, and trust.

Pair high-quality seed with a clean, reliable substrate like Vegbed bamboo mats, and you have the foundation for dependable crops and a strong business. If you want to learn more about turning your hobby into a profit, check out our guide on Turning Your Microgreens Hobby Into a Profitable Commercial Operation.

Chefs are always looking for the right partners. With preparation, professionalism, and the right approach, your microgreens can earn a permanent spot in their kitchens.