Matthew Kenney Cuisine
Santa Monica, CA 90403, US
Matthew Kenney Cuisine is an integrated, lifestyle company providing consumers with innovative, high-quality products and services in the culinary arts, health and wellness industries, focusing on plant-based (vegan) cuisine. Operating in 5 business segments, including education, products, hospitality, media, and services, the company generated $1.5M in 2012, $3.5M in 2013 and is expected to generate $20M in 2014.
We are raising raising capital with 2 sectors that have the most growth and expandability. First, we are expanding our development of our online education school, the world’s only online plant-based platform using classical culinary school training techniques. It currently offers 11 courses, and with another 10 planned by year’s end. Second, we are developing 4 products for retail sale: a vegan “ice cream”line-up, a tree-nut cheese, a vegan snack bar, and a vegan chocolate line. Whole Foods has agreed to place our products in the western division of their stores, with a launch date in mid-2014.
The beauty of our company is that is we teach our recipes in our schools (both onsite schools and online); serve our products in our 5 restaurants; are developing the products for retail sale; place the products within our private chef placement service; and plan to showcase the products in a television show that is being developed.
Our flagship restaurant is M.A.K.E., located in Santa Monica. M.A.K.E. was named a top 20 vegetarian restaurant by Food & Wine in August 2013, and our onsite culinary academy was named the #1 new cooking school in the world by Food & Wine in January 2014.
Matthew Kenney is the principal and face of the company, a classically trained chef from New York. Matthew is regarded as a pioneer in the raw, vegan foods world. Matthew’s accolades include being named America’s Best New Chefs by Food and Wine Magazine, twice nominated as a Rising Star Chef in America by the James Beard Foundation, plus 2 TEDx talks.
Products / Services
Online Culinary School
Our innovative online format was created in response to the increasing demand for online education in the lifestyle and art of plant-based food preparation. Our curriculum emphasizes the use of whole, organic, unprocessed plant-based foods to achieve healthy, aesthetically refined and flavorful cuisine. With 11 course offerings and 10 more on the way, our school has nearly unlimited growth.
Vegan Ice Cream, Cheeses, Bar and Chocolate
Product development for these items is currently underway. Logo design, packaging, nutritional analysis, and recipe testing are nearly complete. Whole Foods has agreed to place our products in their Venice, California store, with goal to expand nationwide.
Matthew Kenney is the world’s leading raw food chef, writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specializing in the plant-based lifestyle. He graduated from the French Culinary Institute and opened a number of his own highly regarded restaurants in New York. Kenney founded the world’s first classically structured raw food culinary academy. Matthew Kenney Academy has graduated students from over 30 countries. Along with operating his namesake Academy and Restaurant Brand, he is involved in raw food and plant-based projects around the world, and travels extensively to forward his mission to show others that food can be delicious and vibrant, while still healthful. AWARDS and Recognition Food and Wine, America’s Best New Chef Award James Beard Foundation, Twice Nominated Rising Star Chef in America French Culinary Institute, Outstanding Graduate PBS Television, Rising Star Chef Veg News, Chef of the Year TEDx talk in 2011 (2)
Director Counsel/Legal Officer
James joined the Matthew Kenney Cuisine team in 2011. He has been an integral part of the growth of the Matthew Kenney Cuisine brand and the development of M.A.K.E Santa Monica, Matthew Kenney Academy Online, and various other concepts. James has spent nearly a decade representing individuals, entrepreneurs, start-ups and small businesses. Prior to representing Matthew Kenney Cuisine, James practiced with a well known civil trial firm in New York City. Before that, James practiced in a civil litigation firm in Little Rock, Arkansas on numerous, complex civil litigation cases throughout the country. He has argued in front of the Arkansas Court of Appeals. James has participated in cases involving more than $500 million in settlements and verdicts throughout his legal career. EDUCATION Suffolk University Law School, Boston, MA, JD, American University, School of International Service, Washington, DC, BA International Studies
Since 2008 Meredith has been a crucial part of the Matthew Kenney Lifestyle brand. She has assisted in writing several books with Matthew, as well as in opening the Matthew Kenney Restaurant and Academy. Intermixed with her passion for food is a great love of design. After college she left the traditional route to pursue her passion and became certified as a raw food chef and instructor. Infusing her innate stylistic talent and food sensibility was a natural marriage. She pursued her culinary career in Napa Valley where she was able to incorporate her knowledge and love of wine into a healthy lifestyle and gourmet cuisine. She has been an integral part of the product, education curriculum and restaurant design on several cutting edge sustainable projects.
Sean is a multi-faceted luxury hospitality professional with a passion for a healthy lifestyle. His attention to detail and industry experience are respected by his peers as the key to success of his projects. He offers nearly 20 years of experience working towards developing successful brands such as Hilton, Brinker International, Chocolate Bar, STK, Bagatelle, Gansevoort, and now the critically acclaimed Matthew Kenney Cuisine. He has been tutored by some of the most well known figures in the restaurant and nightlife world where he has proven to be an invaluable asset to imaginative and ambitious companies including his own in New York, Los Angeles, Las Vegas, San Francisco, and Miami.
Director Financial Officer
Don joined the Matthew Kenney Team in 2013 as the Director of Financial Operations. With several years of experience in the Hospitality Industry, he brings an accomplished background and knowledge base to help take the team to the next level. Don has worked with many successful brands such as Brinker International, Bottega Louie, and Drai’s Nightclub Enterprises in the finance departments. Maximizing profits by controlling expenses has been his primary focus in his financial career. He is an expert in creating budgets, understanding revenue opportunities, and identifying areas of financial opportunity to help ventures grow. His combination of both public and private accounting is a great mix of experience in implementing structure, and creating financial systems to help successfully manage business. Educated at the University of Washington, he received his degree from the Foster School of Business with an emphasis on Accounting.
Megan Massoth Dunn has played a fundamental role in developing the Matthew Kenney Culinary team and experience. As Director of Culinary Education, she oversees all aspects of the educational program. Originally from the Pacific Northwest, she joined us as a participant for our very first class in 2009. Excelling as a student, she quickly became involved with the operation on a much larger scale. In 2010 she took over as an Instructor, where her role evolved into training and developing the Academy staff. Her own culinary talents have grown above and beyond her own anticipation. She has an extraordinary eye for detail and talent, giving her the unique ability to bring out the best in students by empowering them through education and conducting them to reach their goals. Her drive and passion have allowed her to thrive and bring organization and life to the operation and educational program, making her an integral part of the Matthew Kenney team.
Director Operating Officer
Scott serves as the Director of Culinary Operations. His commitment to seasonal plant-based cuisine developed early on. His initial experience traces back nearly twenty years to Angelica Kitchen, where the budding chef worked under owners who were passionate about sourcing and preparing only the highest quality ingredients. Since, Winegard has been an integral member of various New York City kitchens, including a long term stint as Chef de Cuisine of Pure Food & Wine. New York Magazine’s Adam Platt called Winegard’s menu for Pure “innovative” and “delicious,” and bestowed the raw vegan and organic kitchen with a position on their 2006 list of the 101 best restaurants in the city — the only pure vegetarian restaurant to claim the honor. In 2011, he spent the winter in Copenhagen at Noma, the Denmark restaurant, exalted by critics to be one of the best in the world. He also was the host and executive chef of Nasturtium, an exclusive and successful Brooklyn-based dinner club.
Joshua is a self-motivated, high energy & results-driven executive, strategic visionary and competitive entrepreneur with 16 years of success in the growth and development of businesses and human potential. He has a diverse leadership, marketing and sales background spanning multiple roles across multiple industries. While with Anthony Robbins, he advised and consulted Fortune 500 executives, managers & sales professionals in the areas of peak performance, leadership and the psychology of sales and achievement. Joshua has trained some of the largest sales teams and brands in the world including; ADP, Iron Mountain, Ferrari, Mercedes Benz, BMW, Lexus, Acura, Remax, Coldwell Banker, Keller Williams, American Express, Wells Fargo, Merrill Lynch, FIDM, DeVry and many others. In addition to his sales experience, Joshua built two successful companies and received the Air Force Achievement Medal while deployed during Operation Iraqi Freedom.