21 Plant-Based Chefs You Need To Know

Welcome to the eclectic world of plant-based professionals, where seasoned restaurateurs, social media sensations, and vegan pioneers from all walks of life blend their passion for sustainable and compassionate dining. In this vibrant tapestry of talent, you'll find classically trained chefs who have wholeheartedly embraced veganism, self-made visionaries, food justice advocates, and devoted farm-to-table enthusiasts. From creators of convincingly delicious vegan alternatives to outspoken feminists who believe in justice for all, these culinary trailblazers are redefining the way we eat.

Their collective impact reaches across the globe, from Zimbabwe and Germany to Wales and France, as they share their expertise and vision through restaurants, blogs, books, and activist initiatives. Regardless of their personal dietary choices, these household names have shaped the vegan and veg-curious dining experience over the past two decades and will continue to influence the trajectory of our tastes in the years to come. Let's get to know them.

Memphis-born eco-chef Bryant Terry, 49, is a culinary force to be reckoned with. Though he holds professional training from New York City's Natural Gourmet Institute for Health and Culinary Arts, Terry forgoes traditional restaurant kitchens. Instead, he's found mentorship under the legendary Alice Waters and has been dubbed a "Cheftivist" by the San Francisco Bay Guardian. As a multifaceted talent, he's founded 4 Color Books, hosted his own PBS series, and authored six critically acclaimed cookbooks — including the iconic "Afro-Vegan," which some consider one of the best cookbooks of all time. 

Until recently, Terry was the chef-in-residence at San Francisco's Museum of the African Diaspora, combining food with activism and culture. His ultimate goal? To inspire a shift in food consciousness, challenge the stereotypes of African American cuisine, and fight the industrial food system.

Swiss-born Daniel Humm, a former pro cyclist and a forever athlete, has truly impressive culinary beginnings. At just 24, he earned his first Michelin star and has since added three more, along with seven James Beard awards for his work at Eleven Madison Park. Now 46, Humm has joined the ranks of plant-based professionals, and the kind of food that Eleven Madison Park serves has changed dramatically: Seasonal produce now rules Manhattan's most sought-after (and definitely most expensive) plant-based restaurant.

With more than 800,000 followers on Instagram, Humm turned himself into one of the most influential plant-based chefs out there, posting minimalistic yet complex plant-based plates. Best of all, this restaurant industry heavyweight believes that the future is plant-based and has proved it with his own transformation, supporting his active lifestyle with vegan eats, from celery juice to falafel.

Charity Morgan is the self-proclaimed "plegan" chef changing the meaning of plant-based eating. With a Le Cordon Bleu culinary degree and over 15 years of experience, Morgan creates mouthwatering vegan meals for celebrities, professional athletes, and thousands of Instagram followers alike.

Morgan's cooking philosophy is rooted in creativity, inclusivity, and accessibility, brilliantly showcased in the award-winning documentary feature, "The Game Changers," which made her a star. As a "plegan," she caters to both the veg-curious and fully committed vegans, demystifying plant-based cooking and proving that it can be both affordable and delicious. From strawberry-orange shortcake and Caribbean ceviche to Cajun Caesar and filet mignons, Morgan's vibrant vegan recipes have captivated fans and critics alike. Her debut cookbook, "Unbelievably Vegan," is a testament to her innovative approach and has earned its spot among the best vegan cookbooks of 2022.

Meet Babette Davis, an inspiring force in the world of plant-based eating and fitness. An East Los Angeles native, Davis had to overcome decades of adversity and health issues before embracing veganism in her 40s, healing her body and transforming her life. Now a healthy aging activist, motivational speaker, and Instagram sensation with more than 270,000 followers, she's a shining example of the power of plant-based living.

As owner and chef of Stuff I Eat, a vegan restaurant in LA she opened in 2008 with her husband, Babette caters to the transitioning and veg-curious, offering a mouthwatering array of comfort foods like chili, mac 'n' cheese, tacos, and salads. At 72 years young, she's a testament to the benefits of plant-based eating and exercise, inspiring women everywhere to embrace a healthier, more active lifestyle.

In Berlin's diverse culinary landscape, Sophia Hoffmann is a standout star. A former DJ and journalist, she transformed herself into one of the vegan queer chefs you need to know over the past decade. Her self-taught prowess in the kitchen, backed by years of hands-on experience, has led to the release of four books covering intuitive cooking, female-led food ventures, and reducing food waste. Following the city's plant-based food boom, she now helms HAPPA restaurant in Kreuzberg.

Hoffmann's commitment to redefining the traditionally masculine food world is evident in her involvement with the first all-vegan dinner at James Beard House for International Women's Day 2018, where she joined an all-female chef team to a sold-out, standing ovation crowd. Through initiatives like the Feminist Food Club, she fosters a supportive network for women and non-binary individuals in the food industry. 

Zimbabwe-born and NYC-raised Nicole Kagoro studied hospitality management in Cape Town, where her vegan journey began. Today, she's known professionally as Chef Cola and is living her teenage dream as a sought-after chef. In 2016, Kagoro founded African Vegan on a Budget and has since dedicated herself to reconnecting Africans to their indigenous plant-based roots, a lifestyle prevalent before colonization.

As the former executive chef at Akashinga Back to Black Roots, she provided plant-based meals to an all-female anti-poaching unit until 2022. Through her community project Chef Cola's African Inspired Kitchens, she is lifting the stigma of veganism and bridging the gap between urban and rural Zimbabwean diets. But Chef Cola's culinary talents extend beyond the kitchen — she's hosted pop-up vegan dinners, authored the cookbook "African Vegan On A Budget," and is even set to star in her own Zimbabwean television show.

Amanda Cohen embraced vegetarianism in her teens, but at the start of her career in the 1990s, when plant-based foods were treated as an afterthought at best, it first appeared as a professional disadvantage. Undeterred, Cohen opened Dirt Candy, a Manhattan eatery shedding a spotlight on nature's bounty, in 2008.

Since then, she has become an influential industry voice, known for addressing sexism in the food industry and introducing revolutionary ideas both in and outside of the restaurant kitchen. Serving on the board of Women Chefs and Restaurateurs, she champions gender equity and challenges the erasure of women from culinary history. Reflecting her values, now Michelin-starred Dirt Candy credits contributing chefs on the menus and prioritizes humane labor practices. In another attempt to change New York City's restaurant scene, Cohen recently launched Lekka Burger, utilizing ancient Chinese techniques to craft irresistible vegan burgers.

Ricky Saward, Europe's first vegan chef to earn a Michelin star for his sustainability efforts, began his culinary journey at a young age, mentored by his mother, a professional domestic scientist. From canteen cook to critically acclaimed chef, Saward's path wasn't always plant-based. In 2018, he joined Frankfurt's renowned vegetarian Seven Swans and managed to hold on to its existing Michelin star despite dropping the dairy, firmly embracing farm-to-table practices and sourcing ingredients from the restaurant's own farm. Initially working with just four vegetables, Saward now boasts hundreds of edible plants in his culinary arsenal.

Eschewing labels, debates, and social media hype, the 34-year-old vegan chef focuses on crafting uniquely plant-based dishes without imitating meat or fish. With minimal spices, Saward's creative, flavorful vegetable-centric dishes aim to win over omnivores' hearts, proving that good food transcends dietary boundaries.

Plant-based luminary Chloe Coscarelli, 35, went down in American food history as the first vegan winner of "Cupcake Wars" in 2010. From that moment on, her career skyrocketed: Her infectious charm and uncomplicated recipes captivated foodies worldwide with her best-selling cookbooks and luminous Instagram appearances. In 2015, she also co-founded by.CHLOE is a fast-casual vegan restaurant chain that initially took New York City by storm until Coscarelli was forced to leave it. Now, this once-popular chain has changed its name to Beatnic in hopes of a fresh start.

These days, she's partnering with Club Med to incorporate more plant-based options nationwide — a perfect fit for a Cornell-certified plant-based nutritionist with almost 20 years of veganism under her belt and an ability to create culinary masterpieces that appeal to vegans and non-vegans alike.

Tal Ronnen made his mark on the constantly evolving world of culinary arts as a visionary plant-based chef who has been redefining the vegan food scene for over a decade. With an impressive clientele that includes Oprah Winfrey and Ellen DeGeneres, Ronnen's culinary creations have graced the plates of A-listers worldwide.

Ronnen's crowning achievement is the establishment of Crossroads Kitchen, one of the best vegan restaurants in America, which celebrated its 10th anniversary this year. This celebrity vegan hotspot in Los Angeles serves up all kinds of delectable plant-based fare in the form of lunch, dinner, and family-style menus. The Mediterranean influences of the Israeli-born chef also shine through in dishes such as the harissa-seasoned Crossroads bowl and Impossible cigar. Additionally, Ronnen authored two books: bestselling "The Conscious Cook" as well as a collection of Crossroads recipes.