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The First Classically Structured Vegan Culinary Academy

Matthew Kenney Culinary is the world’s first classically structured raw and plant-based culinary academy! The academies draw students from around the globe and operate online in addition to physical locations. Matthew Kenney Culinary was recently ranked one of world’s best cooking classes by Food & Wine Magazine. The academy has expanded to new national and international locations, and is continuously growing curriculum to offer a variety of courses beyond raw cuisine.

Advanced, Cutting-Edge, Living Cuisine

The mission of Matthew Kenney Culinary is to share and advance cutting-edge plant-based cuisine in an inviting environment through superior instruction and innovative techniques designed to challenge and inspire. Programs are designed for those interested in the culinary art of raw foods at the home entertainment level, while using professional-style techniques. Courses are structured so that students build on their techniques, enabling them to execute and innovate plant-based cuisine at the highest level. Matthew Kenney Culinary welcomes students from around the world into our interactive culinary courses.

View the amazing work of Matthew Kenney Culinary students



Sydney-born Tom Halpin was sous-chef at Noma in Copenhagen for Four years. Since he’s left Copenhagen, he’s won Iron Chef while consulting at Ad Lib in Bangkok, Thailand. He then returned to Australia to open Silvereye Restaurant with fellow Noma alum Sam Miller. He’s currently traveling on a worlwide cooking tour, this year he’s been to Thailand, Moscow, London, Malaysia, Columbia and Mexico. Each menu differs greatly and shows off Toms appreciation for vegetables and exploring local techniques and flavors.
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Tom and Chef Scott Winegard met at Noma 5 years ago and maintained a friendship and always thought it would be great to cook together again.
When Tom let Scott know he was planning to pass through Los Angeles it only made sense for them to make this happen.
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Tom will be Joining us as Guest Chef at Plant Food + Wine on January 20th where he will be preparing a special 7 course dinner menu. We look forward to share Tom’s talents with you.
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To purchase tickets to the event click here