Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks.
Having grown up on the coast of Maine and being an avid outdoorsman, Kenney’s success lies within his innate understanding of seasonal and local ingredients, his classical culinary training and extensive travel background. His plant-based career began as a raw food chef, and Kenney’s application of contemporary methods and techniques, along with a firm commitment to innovative recipes and culinary aesthetic, has enabled him to continuously evolve his craft and bring plant-based cuisine to the mainstream.
In 2009, Kenney founded the world’s first classically structured raw food culinary academy. Matthew Kenney Academy has graduated students from over 30 countries, opening several global pop-up locations and an online program, which operated until 2017. Matthew has also partnered with numerous industry leaders throughout Australia, Europe, South America, and the Middle East in recent years, expanding the presence of MKC in global markets through licensing agreements, culinary consulting, educational events and chef conferences.
While global culinary institutes are most commonly known for their mission to mold students into experts of animal-based gastronomy or contenders for the highest level positions in the f&b industry, FFI takes an opposite and more authentic approach, focusing on a much bigger picture of the world at large.
As a culinary education program, we are training our students to adapt great skills that may take them to limitless new prospects and opportunities. With that comes a tremendous amount of responsibility.
As the producers of our food, chefs have the greatest influence on the behavior, habits and tendencies manifested through the daily necessity of consumption. The responsibility involved in this role is massive; it has the capacity to shape the future in one way or the other.
We challenge the conventions of today’s food paradigm, providing solutions to categorical challenges within multiple industries through the integration of elevated, authentic and thoughtful plant-based cuisine. We are committed to the constant innovation of our products and services; our responsibility to educate and inspire our peers; the conscious treatment of the planet and its inhabitants; and to empowering others through a lifestyle founded on ultimate health, wellbeing and mindfulful choices.