Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including a highly watched TEDx talk in 2011.
Having grown up on the coast of Maine and being an avid outdoorsman, 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.
In 2009, Kenney founded the world’s first classically structured raw food culinary academy. Matthew Kenney Academy has graduated students from over 30 countries. Along with operating his namesake Academy and Restaurant Brand, he 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. Learn more about Mathtew Kenney Cuisine.
MATTHEW KENNEY AWARDS
- Food and Wine, America’s Best New Chef Award
- James Beard Foundation, Twice Nominated Rising Star Chef in America
- French Culinary Institute, Outstanding Graduate
- University of Maine, Spirit of Maine Award
- PBS Television, Rising Star Chef
- Veg News, Chef of the Year