01 — Biography
Three cities, one idea.
As a chef, I enjoy focusing on the foods that make us feel healthy and happy. How the food makes you feel is everything. I want us to be nourished and energized, using the freshest vegetables still warm from the sun. From umami rich indulgence, to healthful abundance, I strive to deepen our appreciation of abundance, and to be grateful for this moment.
Kevin Schuder has cooked plant based food since 2005 — in San Francisco, Chicago, and now Los Angeles.
He has led kitchens and won the Vegan Iron Chef in California before opening businesses in Chicago. It was in Chicago that he opened Fancy Plants Catering, and then Fancy Plants Cafe. Fancy Plants is the first vegan coffee shop in the Midwest, and has won numerous awards. Kevin Schuder also introduced upscale vegan dining to Chicago, creating a new market years before there was Althea, Bloom, Spirit Elephant, or Planta.
Kevin has commanded the kitchen & biodynamic farm at Esalen Institute in Big Sur, California, and was the first guest chef in its history.
His extensive knowledge of fermentation precedes the Noma influence, and he learned koji and miso production in a Japanese kitchen as early as 2012. His passion for harnessing umami in vegan cooking through fermentation is well documented, and he continues to innovate his pantry, as well as his clients’ pantries, with new inspirations.
Beyond the Cafe and Catering, Kevin has hosted over 500 unique dinner parties.
Kevin creates dining experiences that explore farm to table sensibilities, his training in Japanese cuisine, and utilize both ancient and modern techniques.
Chef Kevin draws on vast culinary experience to make experiences memorable.