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The 10,000-square-foot space will house a number of Matthew Kenney’s restaurant concepts under one roof.
The legendary pâtisserie—known for its traditional French macarons—is transforming its Beverly Hills location to be fully vegan this summer with the help of plant-based chef Matthew Kenney.
Celebrated plant-based chef Matthew Kenney and sanctuary owner Tracy Vogt will open a new concept, Baia, in the space of Jardinière—one of the first restaurants in the world to offer the Impossible Burger.
Vegan chef Matthew Kenney’s 17-ingredient burger and housemade soft-serve are made for the masses—even the non-vegan kind.
The 150-year-old pâtisserie debuted its first all-vegan location—complete with a wide array of macarons—with the help of chef Matthew Kenney and plans to add vegan options to all of its outposts worldwide.
Chef Matthew Kenney—known for his empire of vegan restaurants—opens The Future Food Institute, a culinary school where students can learn everything from basic knife skills to crafting multi-course plant-based menus from the comfort of their home.
BAIA will offer vegan versions of Italian classics, created by renowned vegan chef Matthew Kenney, such as Caprese salad, cavatelli, and eggplant parmesan.
The vegan chef is expanding into the consumer goods market with the launch of a vegan, organic, and unprocessed frozen pizza line.
Modern vegan restaurant Kanu will be Kenney’s first in Canada, adding to a host of plant-based businesses operated by the chef around the world.
Vegan chef Matthew Kenney is expanding his New York City-based Double Zero vegan pizzeria to California, with four more locations slated for later this year.
New eatery Alibi—featuring a menu developed by vegan restaurateur Matthew Kenney—will occupy the ground floor of Ovolo Hotel in Sydney.
With restaurants, cafés, cooking schools, and wellness retreats spanning the globe, this plant-based restaurateur is on a mission to change the future of food.