About Me

I am a vegan chef with a fierce commitment to health and organics.

I am driven to create beautiful and delicious food that is healthy, organic, and vegan, in my attempt to challenge mainstream thought on diet and ethics. Everything I craft is inspired by the highest quality plant-based ingredients, grown by conscious farmers. In my hometown of Toronto, I serve fresh food and inspiration out of my Public Kitchen. I am grateful to be given regular appearances on television, online, and in print, as well as to consult on and collaborate with emerging and successful brands. After writing three cookbooks in three years, I have over one thousand cooked and raw vegan recipes in circulation. My first book “Eat Raw, Eat Well, 400 Raw, Vegan, and Gluten Free Recipes” received the award for “Best Vegetarian Cookbook in the World, 2012” and my third book “Vegan Everyday: 500 Delicious Recipes” received the award for “Best Vegan Cookbook in the World, 2015” by the World Gourmand Cookbook Awards held in Paris, France.

I look forward to my work and to nourishing you every day.

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Frequently Asked Questions

I fell in love with cooking because of the honest hard work, creativity, teamwork and the ability to make people happy by feeding them. I knew I would never be out if a job, because everyone has to eat right?

So, I started cooking at the age of 15 professionally. I fell in love with it. I wasn’t a vegan chef. I was your traditional meat and dairy chef. I fell in love with the kitchen and I knew that’s what I wanted to with the rest of my life. It became my passion, my life, my everything. Flash forward to six years later when I was 21 years and I was 280 pounds. I knew I needed to change in my life but I didn’t know what that was. I started working out. I didn’t change my diet at all. I didn’t think of the correlation. I was actually shown a video of animals in slaughterhouses, a PETA video, and it just changed me. And it was then and there, I thought, oh my god, what am I doing? It was that AHA moment that most people have. And I stopped eating meat that night. I continued eating fish and products with animal products, like mayonnaise. Only because I didn’t know what else I could do. Over the course of a few months, I lost weight, I started feeling better, I started to learn more about the environment, about health, and then five or six months later, I went vegan. That was over 11 years ago.

I consider myself a healthy mix of both. I love running a business and making healthy change through the art and craft of food.

People often tell me that my food tastes like the best traditional food they’ve ever had, and I am proud of that!  Because I am a classically trained chef, I know how food should taste, and how food should look, smell and feel. The difference with my food is, I do not use anything refined or stripped from the original way it was intended to be consumed.

Of course! Parents love to bring their kids to my Public  Kitchen for weekend brunch (and we love having them!) where I serve a fun and special kids menu just for them.

It doesn’t need to be. You don’t need a new set of cooking techniques to create vegan cuisine. It’s everything that we already know. The searing, the roasting, all of those things work the exact same way. I admittedly was nervous when I first started. I didn’t know what quinoa was, what chia and flax seeds were. For me it was learning about the ingredients, and how they react to each other. You know, applying traditional cooking methods to them work well, if not better, than traditional cuisine. And I’ve written three cookbooks that are great for long-time vegans, but also for anyone interested in easily incorporating some new delicious plant-based recipes into their diet.

It all depends what you’re looking for.  My first two cookbooks, Eat Raw, Eat Well, and Raw Quick & Delicious, are all raw, vegan and gluten free. My newest book, Vegan Everyday, is a large volume (500 recipes!) of my best vegan and gluten free recipes. In my newest book you will find everything from carrot cake with coconut sugar frosting, to tempura avocado, soups, stews, pastas, chilies and more. If raw is more your thing, and you enjoy spending time in the kitchen, my first book is for you. If you like to be super quick in the kitchen, and still want raw food, my second book is right up your ally!

Well, nutritional yeast, for sure. Hemp seeds – easily digestible protein. I love tahini. Tahini has so many applications. Wheat free tamari. It’s amazing what one-teaspoon of what wheat-free tamari will do to a sauce. I really like miso. Anything from an aged miso to a light, non-aged miso is awesome for soups, sauces, and dips. Raw cashews. Cashews are such a dairy replacer once they’re soaked and blended. I challenged almost anyone to create a traditional French sauce with just a cashew puree. Those are my favorite ingredients.

Finding time for what matters most, is just that. To me, my family, my team, my customers, and my community are what matter most and where I choose to invest my time + energy.

I would say that my Mac and Cheese recipe is one of my favourites.  It has been around since I started my business, and will most likely make it onto every menu I have throughout my career, in some way or another.

Nutritional yeast, hemp seeds and miso.  These three ingredients are key in not only my cuisine but in eating healthy.  The yeast would help provide my b-12. Hemp would be protein and healthy fats and miso would make me soup daily as well as aid in digestion.

With every detail, my team and I are working to set a new standard (click here to read more about my efforts).

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