1009 Abbot Kinney boulebard,
Matthew Kenney– born in Maine in 1964 – is one of the most famous chefs in the world when it comes to raw food and plant-based philosophy. The author of various best sellers, he’s also a very popular educator and entrepreneur: he often appears in talk shows and holds lessons on food and health (his TEDx talk from 2011 was memorable).
He graduated from the French Culinary Institutein New York, and after working for various establishments in Manhattan he then opened a series of restaurants of his own in the Big Apple and on the East and West Coast. He soon earned important awards such as that for “America’s Best New Chefs” by Food and Wine Magazine, and was twice nominated Rising Star Chef in America by the James Beard Foundation. He defines himself an «avid outdoorsman» and his success is founded on an innate instinct for seasonal and local ingredients, which he then bases on a classic training and the result of a long series of travels around the world. He expresses his raw food approach through recipes with strong innovation and uncommon food aesthetics. With every travel, restaurant or project, his mission is always the same: showing that healthy food can be delicious and vibrant.
In 2009 he founded the first real Raw food culinary academy, with branches in Venice (California), Belfast (Maine), Miami (Florida) and Hua Hia (Thailand), a school welcoming students from 30 countries around the world. Restaurants such as The Gothic, California raw cafe Make Outand Plant Food+Wine, in Los Angeles and Miami, go under his brand. He’ll soon open 00+Co, a totally plant-based pizzeria, in the East Village in New York.
Face to face with Matthew Kenney, interviewed by Cristina Bowerman
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Rigatoni cacio e pepe cooked in a bladder by Riccardo Camanini, chef at Lido 84 in Gardone Riviera (Brescia). It’s the most voted dish (3 times) in this end-of-the-year survey, interviewing 101 Italian and foreign food writers. A list of deliciousness worth reading from one end to the other (photo Brambilla/Serrani, translation by Slawka Scarso)
The protagonists of the Dine Around dinner at Eataly Flatiron, a journey of 7 dishes in 7 restaurants, repeated in 6 different shits. A great success. Left to right, Fortunato Nicotra, Franco Pepe, Niko Romito, Lidia Bastianich, Matthew Kenney,Alex Atala, Massimo Bottura and Paolo Marchi (photo and photo gallery by Brambilla/Serrani)