Our team of chefs is among the best in the industry. With their extensive experience and talent, we are able to give you the most comprehensive and useful advice on vegetarian cuisine.
Co-Owner and Executive Chef, Madeline Bistro
Dave was trained as a traditional chef at Johnson & Wales and spent many years cooking at hotels and restaurants. He worked at the Peninsula Hotel in Beverly Hills and as a sous chef at the Inn of the Seventh Ray before taking on the position of executive chef for Real Food Daily in Santa Monica. In 2005 Dave left RFD to open his own restaurant, Madeleine Bistro, where he creates some of the most innovative and delicious vegetarian meals in the country, earning him rave reviews in the Los Angeles Times and other newspapers.
Chief Executive Officer, Native Foods Inc.
Tanya is the chef and founder of the ever-popular Native Foods restaurants in the Los Angeles area. She is devoted to creating healthy, fun, and delicious meals for everyone. When people ask Tanya if she is a “strict vegetarian,” she replies, “No, I'm a fun vegetarian!” A quick sampling of her menus includes Soba Dan Dan With Blackened Tempeh and Philly Peppersteak Sandwiches.
CEC (American Culinary Federation Certified Executive Chef)
Ron is the president and executive chef/consultant for Eco-Cuisine, Inc., a Colorado-based company that specializes in the development, production, distribution, and sale of vegan food-service products. He is the first professional vegetarian chef to be certified as an executive chef by the American Culinary Federation. As founder and director of the American Natural Foods Team, he was also the first chef to win seven medals in the International Culinary Olympics in Germany with plant-based foods.
Chef Consultant, Garden Protein International
Tal started the Veg Advantage program in 2004 to help food-service operators integrate vegetarian options into their daily operations. Tal is a graduate of the Natural Gourmet Cookery School and has many years of food-service experience working with manufacturers, distributors, and operators. Tal has done cooking demonstrations on numerous morning TV programs and has provided master vegetarian workshops for students and staff at Le Cordon Bleu College of Culinary Arts in Atlanta. Order Chef Tal's New York Times–bestselling cookbook, The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat. It's filled with his own diverse menu of supremely satisfying vegan dishes for all!