Gabe Kennedy

Gabe graduated first in his class from The Culinary Institute of America[1] and is a graduate of the Cornell University School of Hotel Administration. Gabe is a Deans Distinguished Lecturer for the School of Hotel Administration.[2]

Gabe with over twelve years of culinary experience, Gabe started his career at age 14 working in local Boulder restaurants[3] and worked his way up to NYC establishments Bouley,[4] and in 2015 as the visiting Executive Chef of Bon Appétit Magazine.[5]

In 2015, Gabe named as ambassador of Concern Worldwide U.S.[6] Gabe is involved with their food security and climate change initiatives. In April 2015 in Haiti, where he worked with rural and urban poverty, implementing food service and hospitality education in two of the nations most impoverished areas.[7][8]

Gabe has consulted for various restaurants and organic food and lifestyle companies, including Baby’s All Right, Brad’s Raw Kale Chips, Skratch Labs, Little Duck Organics and Big Tree Farms. Gabe has also been a private chef for a number of high-profile individuals including actors, politicians and professional athletes.[9]

In 2015, Gabe won ABC’s primetime show ‘The Taste,’ where acclaimed chefs Anthony Bourdain, Nigella Lawson, Marcus Samuelsson and Ludo Lefebvre deemed him ‘America’s Best Undiscovered Cook’.[10][11]

In 2016, Gabe hosted the Saturday morning cooking competition show on the CW network called Dinner Spinner.[12]

In November 2016, Gabe partnered with Taiwan's Tourism Bureau to explore their cuisine and culture, bringing awareness to the countries innovative practices regarding vegetable forward cuisine, and sustainable agriculture.[4]

Gabe is also a Co-Founder of Plant People, a cannabis wellness brand, which produces and sells herbal, mushroom and CBD-based supplements and is based in New York City. Plant People has been featured in The New York Times, Vogue, Forbes and many other publications. Gabe served as the Culinary Creative Directory for The Little Beet and the Little Beet Table, a vegetable based, gluten free restaurant concept with ten locations in D.C., New York and Chicago.[13] Most recently, he was awarded Forbes 30 Under 30 in the food and drink category[14]