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Tal Ronnen

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An internationally renowned chef, best-selling author, and the 2013 VegNews Person of the Year, Tal Ronnen has pioneered an entirely new cuisine that pairs a sophisticated sensibility with an emphasis on plant based foods and ingredients.  His newest venture, Crossroads, emphasizes both a refined setting and an exceptional menu, which reflect Ronnen's belief that healthy eating is a main course, not an afterthought. “When I crossed over to being a vegetarian, I was largely being served the side dishes that came along with the entrées when I went out to eat,” he says. “I wanted to take vegetarian cuisine to the next level and make it appeal to non-vegetarians. Crossroads is the realization of that desire.”

Ronnen’s signature style of cooking has made him a favorite among celebrities and foodies. He is perhaps best known to the public at large for helping open Chrissie Hynde’s VegiTerranean restaurant in Akron, OH; catering the wedding of Ellen DeGeneres and Portia de Rossi; and creating the menu for Oprah Winfrey during her 21-day vegan cleanse. In addition, he is the author of The Conscious Cook, a New York Times best seller and is a consultant on the menu for the opening of LYFE Kitchen restaurants. He is a graduate of the National Gourmet Institute and has worked at Candle 79 in New York City, and Sublime in Fort Lauderdale, FL. He also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College campuses nationwide.

Ronnen’s desire to create a welcoming, sumptuous environment for healthy eating was one of the primary motivators for creating Crossroads, for which he is collaborating with Executive Chef Scot Jones, whom he met during his tenure at VegiTerranean. The two share a sensibility in terms of a desire to create satisfying, vegetable-based cuisine in a warm, yet stylish dining atmosphere. “We wanted to design an environment where you don't have to sacrifice ambiance just because you want to eat healthy,” Ronnen says. “There's no place in L.A. where you can go and eat a clean and vibrant meal together with a full bar, private dining room, and the style of service that will be offered, all within a beautiful space.”

An internationally renowned chef, best-selling author, and the 2013 VegNews Person of the Year, Tal Ronnen has pioneered an entirely new cuisine that pairs a sophisticated sensibility with an emphasis on plant based foods and ingredients.  His newest venture, Crossroads, emphasizes both a refined setting and an exceptional menu, which reflect Ronnen's belief that healthy eating is a main course, not an afterthought. “When I crossed over to being a vegetarian, I was largely being served the side dishes that came along with the entrées when I went out to eat,” he says. “I wanted to take vegetarian cuisine to the next level and make it appeal to non-vegetarians. Crossroads is the realization of that desire.”

Ronnen’s signature style of cooking has made him a favorite among celebrities and foodies. He is perhaps best known to the public at large for helping open Chrissie Hynde’s VegiTerranean restaurant in Akron, OH; catering the wedding of Ellen DeGeneres and Portia de Rossi; and creating the menu for Oprah Winfrey during her 21-day vegan cleanse. In addition, he is the author of The Conscious Cook, a New York Times best seller and is a consultant on the menu for the opening of LYFE Kitchen restaurants. He is a graduate of the National Gourmet Institute and has worked at Candle 79 in New York City, and Sublime in Fort Lauderdale, FL. He also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College campuses nationwide.

Ronnen’s desire to create a welcoming, sumptuous environment for healthy eating was one of the primary motivators for creating Crossroads, for which he is collaborating with Executive Chef Scot Jones, whom he met during his tenure at VegiTerranean. The two share a sensibility in terms of a desire to create satisfying, vegetable-based cuisine in a warm, yet stylish dining atmosphere. “We wanted to design an environment where you don't have to sacrifice ambiance just because you want to eat healthy,” Ronnen says. “There's no place in L.A. where you can go and eat a clean and vibrant meal together with a full bar, private dining room, and the style of service that will be offered, all within a beautiful space.”