Inspired by the creativity in the culinary space, we’re elevating an ecosystem of tastemakers who represent the future of sustainability: making our plates kinder and greener. We set out to capture the voice and perspective of chefs who see the connection between a resilient earth and a resilient business. Because what happens in the kitchen can change the course of our future.
Chef Daisy Ryan
Introducing our newest episode of Changing Courses, featuring Chef Daisy Ryan of Michelin-starred restaurant, Bell’s. In the kitchen, Chef Ryan prioritizes creativity and consciousness in her menu, rooted in French tradition reimagined for a modern Californian.
Leading with creativity, she’s also using food to impact her local community in Santa Ynez, by creating Feed the Valley with her husband, Greg, to fight food insecurity and give local restaurants the resources needed to participate.
We’re thrilled to elevate Chef Daisy’s efforts and point of view with you. Her talent, passion, and creativity in the kitchen remind us all that a more equitable, resilient, and diverse food system is within reach.
Named 2021 Best New Chef by Food and Wine and Forbes’ 30 under 30 in 2019, Chef Lucas Sin is catching the attention of the food world for making diners rethink American Chinese food. At Perfect Day, we admire him because he’s rethinking a whole lot more.
As owner of New York restaurant Nice Day, Chef Lucas is using his platform—and his kitchen—to shape the narrative around culture and sustainability. We sat down with him to learn more about his compelling point of view, how big sustainability really is, and the role it plays in a resilient planet, business, and community.
We’re honored to feature Chef Manu Buffara in our latest episode of Changing Courses. Manu has put Curitiba, Brazil on the culinary map as Latin America’s Best Female Chef of 2022. Over the last few years, Chef Manu has built urban gardens, installed beehives, and removed beef from her menu – Chef’s commitment to sustainability inspires us daily.
Please join us in celebrating Chef Manu and watch her make fresh Sea Bass on a bed of fresh citrus and herb crema made with Perfect Day’s cream cheese. We can’t wait to see what sustainable options she puts on the menu of her second restaurant, Ella, opening in New York later this year.
Chef Allison Osorio of School of Quenelle has made a career of bringing indulgence to the table. We’re moved by her thoughtful point of view on sustainability and how much we can achieve together. Watch her make a pineapple mille-feuille made with Perfect Day’s egg replacer cake mix, pineapple chips, salted caramel, braised pineapple and coconut foam, and basil ice cream made with Perfect Day’s animal-free milk and cream cheese.