In this episode, I speak to renowned plant-based chef Matthew Kenney.
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Purchase your copy of PLANTLAB: Crafting the Future of Food
About Matthew Kenney
Matthew Kenney is the founder of Matthew Kenney Cuisine. He graduated from the French Culinary Institute and developed a number of restaurants in New York City before focusing his career entirely on plant-based foods. Kenney’s current restaurants include Plant Food + Wine in Venice, CA; Double Zero and Bar Verde in New York City’s East Village and the recently opened Matthew Kenney NM, a café created in partnership with and located within Neiman Marcus Beverly Hills. He has been named one of America’s Best New Chefs by Food & Wine magazine, VegNews Chef of the Year and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney regularly lectures on the subject of food and health, including two highly viewed TEDx talks on the topic of plant-based cuisine.
Why You Should Listen
Matthew Kenney is a pioneer in the world of high-end plant-based cuisine and owns a number of amazing plant-based restaurants in the U.S. as well as abroad. Although he has a knack for opening successful restaurants, he is interested in much more than just making great food, he also values the importance of teaching individuals to cook healthy, sustainable meals for themselves.
I had the chance to catch up with Matthew in his plant-based pizza restaurant, Double Zero, in New York City to learn more about what inspires his menus and how he plans to grow his brand in the future. Amidst the busy background noise of the restaurant and the sounds of the East Village in New York City, Matthew delves into his interest in nutrition, emphasizing the use of clean, organic, unprocessed ingredients to achieve healthy, vibrant, aesthetically refined, and flavorful cuisine.
He shares what easy meals he makes for himself and even gives details about his forthcoming line of packaged foods – that’s right, think Double Zero inspired frozen pizzas you can heat up for yourself.
Matthew has a unique aesthetic and is on a mission to create plant-based versions of every cuisine imaginable. If you’re a chef looking to learn more about the potential in plant-based cuisine or an avid foodie, this conversation is packed with tips and advice that will transform how you think about food.
People/Companies/Resources Mentioned in This Episode
- Purchase your copy of PLANTLAB: Crafting the Future of Food
- Matthew Kenney Cuisine
- Double Zero
- Bar Verde
- Essence Cuisine
- Pure Food and Wine
- Scott Winegard
- Alain Passard, L’Arpège
- Jean-Georges Vongerichten, ABCV
- John Frasier, Nix
- David Bouley
- Plantlab Culinary
- Punk Rawk Lab
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