Building Your Alt Protein Career: Chefs as a key ingredient in the future of food
Philip Saneski
Executive Chef
The Good Eating Company
Event description
Join GFI’s Asia Sheehab and Executive Chef Philip Saneski for an engaging discussion on the pivotal role chefs play in driving innovation and sustainability in food. Explore career paths in this dynamic field and learn how culinary leaders can use alternative proteins to help build a more equitable, sustainable food system.
Meet the speaker
Philip Saneski
EXECUTIVE CHEF, THE GOOD EATING COMPANY
Phil Saneski’s culinary career started in Michelin-Star and James Beard Award kitchens. He later joined the board of the Research Chefs Association (RCA) which led him to be Vice President of Product (and Commander-in-Chef) for ReGrained, an innovative upcycled food startup. From there, Phil led product development at CCD Innovation, a leading Bay Area- based CPG consultancy. After consulting, he was the Culinary Director of Farming Hope, a food security non-profit. There he led numerous culinary experiences that highlighted progressive California cuisine; anything from seven-course tasting menu dinners to private events. Currently, Phil is excited to be an Executive Chef for The Good Eating Company.
Phil has spoken about sustainable food systems and chef-driven menus at SXSW, New Products, Food Integrity Global, the CIA Global Plant-Forward Summit, and RCA Conferences, among others. His recipes have been featured in Bon Appetit, Travel+Leisure, and Culinology®️ magazines. Phil graduated Summa Cum Laude from Johnson & Wales with a BS in Food & Beverage Entrepreneurship, and looks for any reason to do a plant-forward collaboration popup, too.
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Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET.
