Peter Cervoni

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.