Matthew Kenney is the world's leading raw food chef, the writer of several best-selling cookbooks, a culinary educator, speaker, and an entrepreneur specializing in the plant-based lifestyle. He has authored 12 books, including his memoir Cooked Raw: How One Celebrity Chef Risked Everything to Change the Way We Eat, released in January, 2015.
Kenney has been honored with a James Beard Foundation Rising Star Chef nomination and was named Food and Wine Magazine's 1994 Best New Chef.
In 2012 Matthew Kenny founded the integrated California-based lifestyle brand, Matthew Kenney Cuisine to provide innovative, high-quality products and services in the culinary arts, health and wellness industries. Matthew Kenney Cuisine owns and operates multiple plant-based restaurants in the US including: Plant Food and Wine (Venice, CA) The Gothic (Belfast, ME) MAKE OUT (Culver City, CA) and White Lotus (Miami, FL). Aligned with a world rapidly embracing the need for a healthier diet and an increase in plant-based food consumption, Matthew Kenney Cuisine is crafting the future of food.
Kenney's success lies within his innate understanding of seasonal and local ingredients, his classical training and extensive travel background. His application of contemporary methods and techniques along with a firm commitment to innovative recipes and food aesthetics is leading the raw food industry to the mainstream. Kenney is involved in raw food and plant-based projects around the world, and travels extensively to forward his mission to show others that food can be delicious and vibrant, while still healthful. More information can be found online: matthewkenneycuisine.com
Learn More About Matthew Kenney
What is your earliest memory involving food or wine?
Most of my childhood memories are surrounding food. I have never forgotten picking wild fruits and berries as a kid with my family in Maine. I was lucky to be so connected to the source, to nature, to foraging at a very young age
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
This is our third year participating, we have loved being part of this incredible event and working alongside some really talented chefs to bring plant-based cuisine to Miami. We're thrilled to have just opened our restaurant White Lotus, showcasing the very best plant food using local ingredients. Miami is a fantastic food city, and great events like SOBEWFF have a lot to do with that.
If this is your first year participating in SOBEWFF, what are you most looking forward to?
If you could cook with anyone in the world, who would it be?
Michelin Star Chef Michel Bras, who has always maintained a beautiful purity in his work, and brought complex technique to every ingredient. There are so many chefs who I admire, I'd be honored to cook alongside Michel Bras.
I never leave home without my: