Building Your Alt Protein Career: Chefs as a key ingredient in the future of food

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.