Guy Vaknin

Chef Guy Vaknin has redefined plant-based dining in New York City. Raised on a kibbutz in Israel, his respect for the land and passion for sustainable living fueled his culinary journey. After graduating from ICE, he opened Beyond Sushi in 2012, a pioneering plant-based Asian fusion restaurant that quickly gained acclaim for its innovative and flavorful dishes.

Beyond Sushi's success propelled Vaknin into the spotlight and yielded appearances on "Hell's Kitchen" and "Shark Tank." The exposure supported the expansion of Beyond Sushi and the creation of City Roots Hospitality, a diverse collection of plant-based restaurants showcasing his culinary versatility. From vibrant American fare to authentic Italian and French cuisine, from lively Mexican flavors to the soulful warmth of Mediterranean and Basque dishes, Vaknin masterfully reimagines classic dishes, replacing animal products with innovative and delicious plant-based alternatives. 

By showcasing his culinary creativity through a plant-based lens, Vaknin proves that exquisite dining experiences can be achieved without compromising flavor or ethical considerations.

Additionally, all of Vaknin's restaurants adhere to strict Kosher standards and are certified by the International Kosher Council. With the impending launch of a new Brooklyn-based bakery concept, Chef Guy Vaknin inspires new generations of diners and chefs to embrace plant-based cuisine as a delicious, sustainable and fulfilling way of life.