Plant Food + Wine brings together the most innovative and nutritious plant-based cuisine in the beautiful settings of Venice Beach and Miami. Healthy living values of sustainability, urban farming, nutrition and education are prioritized in these restaurants everyday. Crafted by Executive Chef and Director of Culinary Operations Scott Winegard, the inspired menus promote locally sourced, seasonal cuisine designed to bridge the gap between culinary art and ultimate nutrition.

When it comes to what we eat, we see things differently than others. Aligned with a world rapidly embracing the need for a healthier diet and an increase in plant-based food consumption, we are crafting the future of food®

GUEST CHEF SERIES with TOM HALPIN

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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