As the world’s most influential chef behind healthy plant-based dining with over 40 restaurants worldwide, 12 cookbooks, and food critic praise (The New York Times, Los Angeles Times, Esquire, Harper’s Bazaar), we would love to arrange an interview with you and legendary chef Matthew Kenney who, despite the pandemic, is opening 10 new restaurants in the next 10 months (he doesn’t sleep), including the brand new SESTINA, a pasta and wine bar, at 9725 Culver Blvd, in early November. SESTINA embodies the trendy yet approachable locale with elegant, comfort cuisine, creative small plates and desserts, and a sustainable wine program.
The spacious interior features an open-kitchen, and extensive patio seating. The glass-enclosed pasta “bar” itself, is the focal point of the intimately decorated room and provides an almost interactive experience where diners can watch chefs create their consumable masterpieces.
From the menu, diners can expect:
– GNOCCHI. BROWN BUTTER. WALNUT. SAGE. PUMPKIN SEED PARMESAN (GF)
– ESCAROLE. SMOKED ALMOND RICOTTA. ARTICHOKE. PRESERVED LEMON. PICKLED RED ONION
– RIGATONI BOLOGNESE RAGU. MOZZARELLA. MACADAMIA. PARMESAN
– ZEPPOLE HAZELNUT. CHOCOLATE GANACHE (GF)
In addition to safe dining measures in place, SESTINA will offer a meal kit program, designed for those who prefer to cook in the comfort of their own kitchens. Ready to cook kits with all the ingredients needed to make SESTINA dishes at home – perfect for date night with an addition of bottled craft cocktails to-go.
With decades of experience, Matthew is regarded as the world’s first and leading chef at the forefront of plant-based cuisine and education, proving time and time again that plant-based dining is not just a trend, but an international movement here to stay. A graduate of the French Culinary Institute and named one of “America’s Best New Chefs” by Food & Wine Magazine, Matthew has authored 12 cookbooks, a best-selling memoir, and launched the Food Future Institute, the worlds leading plant-based cooking course with students studying throughout the world to craft the future of food. He has been twice nominated as a Rising Star Chef in America by the James Beard Foundation and has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks.
Matthew’s plant-based career began as a raw food chef. His application of contemporary methods and techniques, along with a firm commitment to innovative recipes and culinary aesthetic has enabled him to continuously evolve his craft and bring plant-based cuisine to the mainstream.
In 2009, he founded the world’s first classically structured raw food culinary academy that has graduated students from over 30 countries. Now students can enroll online to join the Food Future Institute, a year-long course dedicated to building and refining techniques in plant-based cuisine. Kenney has over 40 restaurants operating throughout 15 international cities and spanning 5 continents. His popular and highly rated Michelin guide restaurants include Double Zero in Southern California, and NYC (with four more to open in the coming year), and his flagship LA restaurant, Plant Food + Wine. SESTINA is one of many new restaurant openings in the year ahead, Double Zero Pizza is currently expanding into additional locations throughout Baltimore and Boston. Other restaurants slated to open include: Avivar, an all-day restaurant at the One & Only Palmilla in San Jose del Cabo, Mexico, AYRE at the Amrit Ocean Resort on Singer Island, Florida, and the second location of Hungry Angelina, an approachable concept that makes plant-based eating accessible to all, in Dumbo, Brooklyn next month.
