PAUL SMITH shirt and VACHERON CONSTANTIN watch. Groomer: Daphne Chantell
it, and effortlessly at that. Amidst the pandemic, the innova- tor originated new opportunities to keep both his staff and his mission to encourage plant-based diets afloat. Kenney auspiciously expanded his network, creating Food Future Institute, a culinary educational experience with thousands of students online. Beyond culinary and business training for chefs, the program seeks to educate those on food sci- ence and the importance of sustainability. “Education is one of the most critical aspects,” Kenney remarks, “because as one company, we can only do so much. But the reality is, we
really need to create an army of people who can make plant- based food delicious, appealing, and fashionable.” Matthew Kenney has revolutionized ethical food con- sumption through dynamic strategies that extend far beyond the four walls of a restaurant. When you sit down at one of Kenney’s establishments, you’ll recognize that veganism is far from just vegetables on a plate. For Kenney, food is far more than sustenance. Food is the power of creative imagi- nation, food is a way to see the world, and most importantly, food can rewrite the landscape of the future.
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