Chef Peter Cervoni is a veteran of the food service industry, and brings with him well over 30 years
of proven, professional culinary experience to the realm of plant-based, health-supportive cuisine.
Peter graduated from the Culinary Institute of America in 1993, and after an apprenticeship at The
Breakers Resort in Palm Beach, FL, Peter worked at some of New York City’s finest restaurants,
including The River Café and La Cote Basque.
After experiencing what can only be described as an epiphany leading to his paradigmatic switch to
become vegan 21 years ago, Peter devoted all his talent and energy to plant-based and health supportive
cuisine. Since that time Peter has worked at the helm of top New York City vegan
restaurants, such as Angelica Kitchen, Quintessence and Organic Avenue in addition to consulting
for many others.
Besides being a chef, Peter has held almost every job imaginable in the culinary world from food
writer for Vegetarian Times, to food stylist and culinary educator. As a restaurant consultant and
recipe formulator, Chef Peter has traveled extensively in North and Central America and Europe to
help bring the message of Veganism to the world.
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