Vote for Your Favorite Vegan Chef in Los Angeles
Written By: Charlotte Farrell
Tal Ronnen, Head Chef/Owner of Crossroads Kitchen
An internationally renowned chef, best-selling author, and the 2013 VegNews Person of the Year, Tal Ronnen has pioneered plant-based cuisine. His Los Angeles-based restaurant, Crossroads, emphasizes both a refined setting and an exceptional menu, which reflect Ronnen’s belief that healthy eating is a main course, not an afterthought. Ronnen’s signature style of cooking has made him a favorite among celebrities and foodies, catering the wedding of Ellen DeGeneres and Portia de Rossi and creating the menu for Oprah Winfrey during her 21-day vegan cleanse. Ronnen is continuously committed to educating future generations on the importance of plant-based food and the origins of where our food comes from.
8284 Melrose Ave
Los Angeles, CA 90046
Chandra Gilbert, Executive Chef at Gracias Madre
With the arrival of Gracias Madre in Los Angeles, Chef Chandra Gilbert finds herself reliving her lifelong dream of opening a vegan Mexican restaurant featuring bold flavors and seasonally-conscious ingredients. The veteran chef, who has 33 years of experience working in the restaurant industry, has been with the Café Gratitude family since 2004 when she began working as Director of Operations for the esteemed family of vegan restaurants in the Bay Area. With the opening of Gracias Madre in West Hollywood in January 2014, Gilbert brings that passion to Los Angeles with a menu that blends produce from Be Love Farm with ingredients sourced from local farmers markets.
905 Melrose Ave
West Hollywood, CA 90069
Dreux Ellis, Executive Chef at Café Gratitude
Chef Dreux Ellis oversees the development and execution of the 100% organic, plant-based menu at all Café Gratitude restaurants in Southern California. In April 2012, Dreux came to Venice, California as Executive Chef of Cafe Gratitude in Southern California bringing his health-based, flavor driven cuisine to a wider audience. He now oversees the culinary direction at all the restaurants in the region, including Arts District, Larchmont Village, Venice, and San Diego, and the new upscale iteration of the iconic restaurant, Gratitude, in Newport Beach and Beverly Hills.
512 Rose Ave
Venice, CA 90291
Tara Punzone, Culinary Director of Real Food Daily
Creativity plays a key role in Real Food Daily’s menu. Their dishes are not only nutritional, but they are artfully designed and taste as delicious as they look. Whether you come for brunch, lunch or dinner, make sure to take home one of their mouth watering desserts by pastry chef Kelli Nehls.
414 N La Cienega Blvd
Los Angeles, CA 90048
Ron Russell, Co-Owner/Head Chef of Sun Cafe
For over 30 years, Ron Russell has been working to craft healthier versions of traditional recipes. With inspiration from organic eating and raw foods, Russell was able to develop a menu that deserves high marks in taste and nutrition.
10820 Ventura Blvd
Studio City, CA 91604
Miranda Megill, Chef/Owner of Flore Vegan
Miranda serves up food packed with so much flavor and color that you can easily forget that their entire menu is plant-based. Breakfast is served until 1 p.m., making Flore a promising brunch destination. With brunch, baked goods and an extensive list of entrees, multiple visits will be necessary to taste all Flore has to offer.
3818 Sunset Blvd
Los Angeles, CA 90026
Mollie Engelhart, Chef/Owner at Sage Organic Vegan
Chef Mollie is the proud owner and chef of both KindKreme, a vegan ice cream shop, and Sage Bistro. Mollie designs Sage’s seasonal menu and works with local farmers to ensure that diners receive the freshest organic food. Through her “farm-to-table” philosophy, Mollie strives to nurture the community.
4130 Sepulveda Blvd
Culver City, CA 90230
Chef/Owner Azla Mekonnen of Azla Vegan
Azla Vegan was founded on the Ethiopian traditions and food. Azla bestows a sense of home to her restaurant, and even her staff refers to her as “mama.” Azla’s restaurant seeks to remind diners of the importance of coming together to share a meal.
3655 S Grand Ave
Los Angeles, CA 90007
Oscar, Chef at The Grain Cafe
Inspired by the garden grown foods of Oaxaca, Mexico, The Grain Cafe combines their family heritage and recipes with the plant-based lifestyle. They are known for their fresh-roasted coffee as well as their burritos.
4222 W Pico Blvd
Los Angeles, CA 90019
Babette Davis, Chef of Stuff I Eat
Chef Babette believes that following a healthy diet benefits one’s overall health. Her desire is to provide the community with nutritious, high quality meals that have a positive on diner’s daily lives. Babette considers her menu to be “transitional” since it allows meat-eaters to gradually change to a plant-based diet.
114 N Market St
Inglewood, CA 90301
Nancy Truman and Waylynn Lucas, Bakers/Owners of Fonuts
Nancy and Waylynn combined their skills to open Fonuts in 2011. Nancy has a passion for gluten-free cooking, while Waylynn is a dessert aficionado with years of culinary expertise. The two combined their specialities to reinvent the modern donut. Their donuts are baked or steamed but never fried, and always made with natural ingredients. With gluten-free, vegan and traditional options, Fonuts seeks to satisfy anyone’s dietary needs.
8104 W 3rd St
Los Angeles, CA 90048
Mike Shab and Andres Izquieta, owners of Fala Bar
Fala Bar caters to all dietary restrictions. Whether you are vegan, follow kosher or are allergic to soy, nuts or dairy, you can confidently enjoy any meal from Fala Bar’s menu. Although their menu is plant-based, Fala Bar creates meals that meat-lovers and vegans will enjoy due to their healthy spin on traditional comfort foods.
7751 1/2 Melrose Ave
Los Angeles, CA 90046
Melissa Rosen, co-founder of Locali
Locali’s organic and natural gourmet deli menu, which caters to both vegans and omnivores, was created by co-founders Melissa Rosen and Greg Horos. Locali’s aim is to provide delicious, organic food and planet-friendly products to the community. Rosen researches and develops every recipe on the menu, including favorites like the Badass Breakfast Sandwich and the “Reuben.”