Posted by on February 10, 2017

With Health and Wellness Travel picking up momentum, it is more vital than ever to recognize Chefs and restaurateurs who are shaking up the Culinary World exploring new ways to adapt to preparing more Healthful Cuisine.


In the January Health & Wellness issue of Destinations Travel Magazine, we featured two such Chefs for their innovative approach to healthful cuisine and their steps to take it beyond even locally-sourced, farm-to-table food.


Plant Food and Wine Chef Matthew Kenney was also featured. Chef Kenney’s cuisine has been tantalizing the palettes of distinguished diners all across the globe, garnering for him a reputation as a leading raw food chef and restaurateur.



The goal of Plant Food and Wine is to skillfully fuse culinary art and ultimate nutrition. Using their own innovative techniques and creative thinking, they strive to create minimally processed, plant-based cuisine, that is delicious, vibrant and nutritious. These fundamentals are incorporated into their restaurant kitchens, culinary classrooms, products and services they offer.

Chef Kenney states that “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.”



Students from around the world study with Matthew Kenney Culinary while learning to execute innovative raw and vegan cuisine at the highest level. His plant-based culinary school emphasizes the use of whole, organic, unprocessed, plant-based foods to achieve healthy, aesthetically refined and flavorful cuisine.



Read more about the innovative Chefs shaking up the Culinary World and making headway with Healthful Cuisine in the January Health & Wellness Edition of Destinations Travel Magazine!