Champions of seasonal flavors. Vegetable-centric. Elevating plant protein. Farm-to-table. 

This is a must-know global list of 50 chefs and restaurants who are advancing plant-forward food choices—each in their own way—and providing inspiration for change.

Blue Hill Eater Review Beat Dish Progession 1030

Photo by EATER Review

The Culinary Institute of America (CIA) and EAT Foundation (EAT) have teamed up to recognize the efforts, contributions —and inspired creativity — of chefs from around the globe who are taking up the mantle of leadership, with a special focus on the intersection of culinary strategy, health, sustainability, food system innovation, and the future of food. To inaugurate this effort, the CIA and EAT are pleased to present this curated, must-know global list of 50 chefs and restaurants who are advancing plant-forward food choices—each in their own way—and providing inspiration for change.  

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