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.R\\\
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. As a raw food chef, Kenney’s application of contemporary methods and techniques along with a firm commitment to innovative recipes and food aesthetics is leading plant-based cuisine 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, Kenney is involved in raw food chef 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.
Kenney operates culinary academies in Venice, CA, Belfast, ME, Miami, FL, and in Hua Hia, Thailand; it is the first classically-structured culinary academy in Asia. The brand includes restaurants The Gothic, California raw cafe MAKE OUT and Plant Food + Wine with locations in Los Angeles and Miami. In early 2016 Kenney will open plant-based pizza concept 00+Co, in New York City’s East Village.
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
MATTHEW KENNEY BOOKS
1997: Matthew Kenney’s Mediterranean Cooking: Great Flavors for the American Kitchen
2003: Big City Cooking: Recipes for a Fast-Paced World 2005: Raw Food/Real World: 100 Recipes to Get the Glow
2008: Everyday Raw
2009: Entertaining in the Raw
2010: Everyday Raw Desserts
2011: Everyday Raw Express: Recipes in 30 Minutes or Less
2012: Raw Chocolate
2013: Everyday Raw Detox (with Meredith Baird)
2013: Everyday Raw Gourmet
2014: Plant Food (with Scott Winegard and Meredith Baird)
2014: Cooked Raw: How One Celebrity Chef Risked Everything to Change the Way We Eat