Doug McNish knew that he was destined for a career in the kitchen when he began honing his skills at the age of 15, quickly learning all the intricacies of the food service industry. Although adept in his field, by the age of 20, Doug knew that he needed to make a change after watching footage of a slaughterhouse. He went vegetarian, and months later adopted a fully vegan lifestyle. It wasn’t long before he positioned himself as a pioneer in the vegan food movement, courageously aligning his career path with his morals in a time when veganism was relatively unknown.
Since then, Doug has become a globally recognized Executive Chef, building his brand by creating innovative recipes for all kinds of cuisine, from classic comfort foods to gourmet gastronomical marvels. Nowadays, Doug’s career takes him all over the world, and his skills are utilized both outside of the kitchen and inside. He’s been featured on national and international television, regularly consults for restaurateurs and entrepreneurs like himself, has inspired and educated international audiences and authored multiple cookbooks.
Doug’s first cookbook, the bestselling Eat Raw, Eat Well was published internationally in Spring of 2012, and was awarded a Gourmand Award in Paris, France for being the Best Vegetarian Cookbook in the world. His second title Raw, Quick & Delicious was published in the Fall of 2013, and his third book, Vegan Everyday was published in 2015, which won another Gourmand Award for Best Vegan Cookbook. Doug’s fourth cookbook with Penguin Random House and is titled THE CLASSICS VEGANIZED: OVER 120 FAVOURITE COMFORT FOOD RECIPES FOR A VEGAN LIFESTYLE. It will be published September 28th 2020.
Doug was awarded the title of Best Chef in the City by Now Magazine’s Readers’ Choice Awards in his hometown of Toronto, Ontario in 2017, putting him in league with many of the country’s best. After his various projects in Toronto found success, Doug expanded his brand into global markets, bringing his expertise to Europe, Australia and the United States, with plans to reach every continent. As a pioneer in the vegan movement, Doug’s work has helped make vegan cuisine go mainstream, devoting himself to his vocation and activism in the name of ethics, health and the environment.
You can keep up with Doug online by following him on Twitter, Instagram and Facebook, where he routinely shares his ongoing projects, informative and inspiring content and his love for everything vegan.