With over 40 restaurants around the globe including famed LA and NYC hotspots and food critic praise from The New York Times, Los Angeles Times (He is credited with converting Jonathan Gold to praise raw vegan cuisine), Esquire, Harpers Bazaar and many more, we would love to arrange an interview with you and legendary plant based chef, Matthew Kenney who just this week has launched PLANT MADE a brand new line of meals delivered straight to your door and available on Amazon. Matthew is available to discuss how and why plant-based dining has gone mainstream across continents and cultures, the latest in its health benefits, the epic future of his restaurant empire, new line, and a behind the scenes glimpse of how he is opening 10 new restaurants in the next 10 months (he doesn’t sleep). With decades of experience, Matthew is regarded as the world’s first and leading chef at the forefront of plant-based cuisine, proving time and time again that plant-based dining is not just a trend, but an international movement here to stay.
Please see Matthew on the “CBS Early Show” HERE
A graduate of the French Culinary Institute and named one of “America’s Best New Chefs” by Food & Wine Magazine, Matthew has authored 12 cookbooks, a best-selling memoir, and launched the Food Future Institute, the world’s leading plant-based cooking course with students studying throughout the world to craft the future of food. He has been twice nominated as a Rising Star Chef in America by the James Beard Foundation and has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks.
Matthew’s plant-based career began as a raw food chef. His application of contemporary methods and techniques, along with a firm commitment to innovative recipes and culinary aesthetic has enabled him to continuously evolve his craft and bring plant-based cuisine to the mainstream.
In 2009, he founded the world’s first classically structured raw food culinary academy that has graduated students from over 30 countries. Now students can enroll online to join the Food Future Institute, a year-long course dedicated to building and refining techniques in plant-based cuisine. Kenney has over 40 restaurants operating throughout 15 international cities and spanning 5 continents. His popular and highly rated Michelin guide restaurants include Double Zero in Southern California, and NYC (with four more to open in the coming year), and his flagship LA restaurant, Plant Food + Wine.