Sep 5, 2019
Peter Cervoni is a corporate chef at Good Catch Foods, where they make plant-based seafood… and he’s been vegan for over 20 years. He’s seen a lot of changes over those years.
He is a veteran of the foodservice industry, bringing with him
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 his epiphany leading to his paradigmatic
switch to become vegan over 20 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 travelled extensively in North
and Central America and Europe to help bring the message of
Veganism to the world.