Mark, the winner of Vegan.com’s Recipe of the Year Award, has more than 20 years experience preparing creative vegan and raw food cuisine. He was the executive chef for the North American Vegetarian Society’s 2012 – 2016 Summerfest, one of the largest vegetarian conferences in the world. He specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally. Mark is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He is the author of seven books and the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I’lima Award for “Best Restaurant on Kaua’i”. Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award, given to America’s top “innovative and trailblazing healthy chefs”.
Mark received his initial culinary training from his grandfather, Benjamin Bimstein, a renowned chef and ice carver in New York City. He developed his love for world culture and cuisine during travel journeys through Europe, Asia, the Middle East, and South and Central America. His first cookbook, Vegan Fusion World Cuisine, coauthored with Bo Rinaldi and featuring a foreword by Dr. Jane Goodall, has won several national awards, including a Gourmand Award for “Best Vegetarian Cookbook in the USA”.
In addition, Mark coauthored The 30-Minute Vegan, The 30-Minute Vegan’s Taste of the East, and The Complete Idiot’s Guide to Eating Raw. He is the author of The 30-Minute Vegan’s Taste of Europe, The 30-Minute Vegan’s Soup’s On! and Healing the Vegan Way.
He currently offers online vegan cooking lessons at CookingHealthyLessons.com, as well as vegan cooking and raw food preparation consulting, cookbooks, recipe development, cooking classes, workshops, chef trainings, intensives, and retreats in both North America and Europe. If you would like to learn more about Vegan Fusion Cuisine please sign up for our Vegan Fusion Newsletter and RSS Feeds or contact Mark Reinfeld directly.