“Food is our common ground, a universal experience”
Chef and author George Vutetakis learned “the language of food” as a young boy in his Greek grandmother’s kitchen. It was there that he was first exposed to the value of cultural traditions in cooking. His discoveries continued with travels to India, where he learned traditional food preparation methods. Today, using time-honored techniques as his guide, he weaves the Mediterranean and Indian flavors of his youth into many of his extraordinary plant-based dishes. His reputation as a leader in the creation of delicious, healthy and innovative vegetarian cuisine using fresh, unadulterated ingredients flourished as chef and owner of the award winning Inn Season Cafe in Royal Oak, Michigan. After nearly two decades, Chef George sold the restaurant and began writing and teaching. He shares his vast food knowledge and delicious vegan recipes on his popular blog www.thevegetarianguy.com and in his cookbook, Vegetarian Traditions.
Chef George is an authority in plant-based food manufacturing and regenerative soil-to-shelf applications. He applies vast culinary experience as an award-winning vegan chef/restaurateur to the manufacture of clean label, organic and plant based products.
He has broad experience with scaled CPG ecosystems and vertically integrated agriculture-to-consumer product design, as well as multi-process food design for thermal, cold-chain and foodservice applications.
Chef George led the R & D team at Garden Fresh Gourmet and was a director of plant-based food design at Campbell Fresh, as well as a member of Campbell’s global science and technology team.
Chef George’s currently owns Veg Traditions, a plant-based product development consulting company.
Since the early 1980s, Chef George has been a pioneer in the plant-based food revolution. His business acumen and entrepreneurial approach have brought success to many projects.
Chef George continues to immerse himself in the community, working with the local organic farmers, whom he regards as the real heroes behind the creation of his world-class cuisine.
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