Consultants

Vegan Hospitality Consultants are professionally trained to help you attract and serve vegan guests using the High Impact Hospitality Consulting Method™. All consultants listed below have completed our rigorous 90 day training course and are personally mentored by our Executive Director. Consultants with our certification trademark on their profile have achieved VH Certified™ status through their post-training hands-on work experience in the vegan hospitality sector.

The consultants in our network provide consulting services worldwide. Contact a consultant in your region via their profile below. Clicking their photo will take you to their website or social media. Their direct email contact information is listed below. Don’t see a consultant in your region? Fill out this form and we’ll match you up with a virtual consultant who will provide you with a free strategy session.

*Hospitality Groups: Ready to attract and serve the vegan market and position your company as a leader in our plant forward future? Work directly with our Leadership Team and a team of several consultants to complete a comprehensive assessment, scalable strategic plan and innovative, streamlined solutions. Please note: While Vegan Hospitality is a registered non-profit, many consultants in our network run their own independent small businesses. We recommend contacting a consultant in your region directly if you operate an independently owned restaurant. If you represent a hospitality group or have a large budget project to propose, then please contact our leadership team via this form.

EUROPE

**antonia Schäfer | germany** info@antonia-schaefer.de
**VH CERTIFIED™** Antonia Schäfer is a Vegan Hospitality Consultant and Vegan Nutritionist. She provides services in menu evaluation, service staff training, vegan food training, breakfast evaluation, transparency evaluation and marketing tips on how to attract new vegan customers. She is an expert speaker on the topic of vegan hospitality and has been interviewed on podcasts including “Der Küchenherde Podcast” and “Salz inner Suppe” and has also been featured with an article for the “Deutsche Hotelakademie”. Antonia is passionate about working with hotels and restaurants in Germany and worldwide to help them expand their guest services by developing a new target group with vegan customers.

**varsha melwani | the netherlands** fluentlyvegan@hotmail.com
**VH CERTIFIED™** Varsha is a vegan hospitality consultant from Aruba and started her vegan journey 4 years ago while working in China. She started her journey with Vegan Hospitality Consulting by creating a social media presence in different parts of the world. Varsha joined Vegan Aruba in her time on Aruba in 2020 where she contributed to increasing awareness of veganism on the island and became the founder of *Fluent Consulting and Learning*. In 2021, she moved back to the Netherlands for work after studying in Nijmegen for 7 years and decided to continue pursuing vegan hospitality consultancy here. With a passion for food, Varsha enjoys raising awareness for veganism often through her Instagram account @Fluently_Vegan and helping hospitality establishments become more inclusive to the plant-based market. She provides services in menu and recipe development, food photography, social media marketing, staff training, and more.

**ivana rukavina | croatia** ivana.rukavina91@gmail.com
**VH CERTIFIED™** Ivana Rukavina is a Plant-Based Consultant at Plant Forward Solution Croatia, where she offers specialized training programs in Plant Based Cuisine for restaurants, hotels, events, and hospitality professionals who are ready to tap into the growing market. Working in the industry as a plant based chef, plant based nutrition consultant and a culinary instructor, she offers a unique set of skills and knowledge as a forward-thinking answer to an ever growing demand of vegan customers. ivana is certified in plant based nutrition through ecornell as well as through the croatian government, and she is a student of matthew kenney culinary. she studied at blue lotus learning center for plant based cuisine in thailand and then taught there as a culinary educator. She has consulted for several restaurants in croatia, including on-site and virtually. her services range from menu evaluation, to product sourcing, hands-on chef’s training, customer service training, menu development and labeling, and more, to fully prepare your business to be a leader in this growing industry.

**ANNA KARLE | germany** anna@gastrofreude.de
**VH CERTIFIED™** Anna Karle is a passionate vegan hospitality consultant and sustainability enthusiast. Her mission is to make the hospitality industry more inclusive, plant-based and climate-friendly. Her recipe for success? Creativity in the kitchen, attractive menus and a well-trained team. The result: cost savings, a positive contribution to climate protection and new, affluent guests. Gastronomy has been her passion ever since she made her first cappuccino with perfect milk foam at the age of 15, making a guest's tired eyes light up. With her own café in Stuttgart, she has taken the challenging path of developing and offering attractive plant-based dishes herself. She now shares the experience and knowledge she has gained with her colleagues in restaurants and hotels throughout Germany, Austria and Switzerland. With her company Gastrofreude Consulting she makes their businesses sustainably successful.

daniela neuhaus | switzerland veganfriendlyswitzerland@gmail.comDaniela Neuhaus is a Vegan Hospitality Consultant and Social Media Marketing Expert. With her degree in Business Administration, Daniela understands the functions of a business and with… — **daniela neuhaus | switzerland** veganfriendlyswitzerland@gmail.com
**VH CERTIFIED™** Daniela Neuhaus is a Vegan Hospitality Consultant, vegan events caterer and Social Media Marketing Expert. With her degree in Business Administration, Daniela understands the functions of a business and with her vegan nutrition coaching degree she has the knowledge to develop whole food meals customized to your restaurant's philosophy. she has extensive experience in online marketing having worked as a Digital Analyst and as a Content- and App Manager. Her clients benefit from her social media expertise by learning how to stand out on social media and attract their dream customers. Daniela also has a raw chef certification from Alchemy Academy in Bali, where she had the chance to learn the benefits of the raw kitchen. Having a positive impact on the world’s challenges is very important for Daniela and that drives her toward her mission to make this world a little more vegan friendly every day.

**IAN NELSON | North-west uk** hello@viridis-vita.co.uk
**VH CERTIFIED™** Ian is a high-impact vegan hospitality consultant based in the North-West UK. He has built trusted partnerships with food and hospitality establishments, helping them attract more customers, generate higher revenue, and become more inclusive, all while contributing to the mission of saving the planet, one vegan meal at a time. Ian's journey to veganism began in 2018 when he became aware of the impact of the food on his plate on the environment and animal welfare. With the help of his partner Catie, Ian became vegan in 2019 and never looked back. As a food lover who enjoys exploring creative dishes, Ian noticed the limited options available to him at restaurants and decided to set up Viridis Vita, a consultancy dedicated to creating positive change in the community. Ian's expertise lies in creating innovative and delicious plant-based offerings that appeal to a wide range of customers. He works closely with restaurants and hospitality businesses, helping them develop vegan-friendly menus that are both profitable and sustainable. Ian's committed to helping businesses succeed and earn 5-star reviews from satisfied customers.

**sophie downie | france** veganfriendlybordeaux@gmail.com
**VH CERTIFIED™** Sophie Downie is a Vegan Hospitality Consultant. She has a degree in Applied foreign languages and speaks fluent French & English. sophie’s professional experience includes 7 years as a professional Business Advisor at IKEA based in Bordeaux, France. She has also worked in multiple restaurants and has expertise in customer service. Sophie is passionate about working with restaurants to help them serve vegan clients with ease and attract the vegan community while retaining their signature style of cooking. since becoming vegan, she realised that her beloved Bordeaux was sorely lacking in vegan options. her mission is to make veganism accessible and acceptable in France, help restaurants tap into the growing vegan market and put Bordeaux on the map as a vegan-friendly destination!

NORTH AMERICA, SOUTH AMERICA & CARIBBEAN

**Gwen Fields | MARYLAND, USA & Beyond** info@ANOURISHEDLIFE.CO
**VH CERTIFIED™** Gwen Fields is the founder of Nourished. She is a vegan hospitality consultant, plant-based chef, and an Ayurvedic wellness coach. Having embraced a vegan lifestyle for over a decade, Gwen understands the transformative power of plant-based cuisine. This personal journey ignited a passion to share the wonders of veganism with the world, inspiring her to hone her culinary skills at Le Cordon Bleu London, where she earned a diploma in Plant-based Culinary Arts. For her, food is an expression of love and connection, and she believes that plant-based cuisine can be a culinary delight and a force for positive global change. Her culinary philosophy centers on the idea that food is a celebration of life and a medium through which we connect. Whether crafting menus for individuals, collaborating with renowned restaurant chefs, or consulting for hotels, Gwen is passionate about promoting a more sustainable and compassionate food system. She believes that every choice we make can positively impact the world and invites everyone to join her on a journey of culinary exploration where flavor knows no bounds and compassion is always on the menu.

**ERIN DEMARINES | TAMPA, FLORIDA** erin@efitfoods.com
**VH CERTIFIED™** Vegan Food Developer, Athlete, Chef & Entrepreneur, Erin DeMarines has been eating plant-based for over 20 years and is passionate about creating delicious meals enjoyed by all. Sharing her love of food and fitness, Erin is currently in the process of creating a Vegan cookbook to be released this Summer. She collaborates with Tampa Bay chefs to include plant-based dishes on their menus. Devoted Mom, Athlete, and Vegan, Erin focuses on living a full sustainable life driven by her passion of leaving the world a better place. Erin started her athletic career at age four when her dad took her to the track and started her running. Erin took that first step and developed it into a lifelong passion of running, racing, and triathlons. Erin didn’t trade in her running shoes; she knew from training how imperative proper eating habits are, and thus, the 3BAR energy bar was born using her grandmother’s cookie recipe. Now that 3BAR is nationwide, she is adding her next product, Plant Powered Pop, a vegan popcorn snack under the umbrella of her company, eFIT Foods Inc. Erin is committed to developing vegan food that not only tastes great, but is equally nutritious and balanced.

**danielle wrishko | Saskatchewan, canada & beyond** vegansaskatoon@gmail.com
**VH CERTIFIED™** Once a “meatitarian”, danielle still remembers how it felt to go vegetarian in 2016, and then fully vegan in 2017. rising to the challenge of finding quality dining options in her community, danielle now helps businesses get recognized as early adopters of vegan and plant forward menu design and showcases them on her website, which serves as a vegan friendly dining directory. to help eliminate the stigma of the word “vegan,” danielle’s platform works to reframe the word to be inspiring and positive by showcasing local restaurants with vegan options to help others think differently about what is possible when it comes to dining out as a vegan guest. as a vegan hospitality consultant, danielle is passionate about working with restaurants, caterers, and other food service businesses to assist them in meeting the growing demand for vegan dishes. As a consultant, she saves chefs the time and effort it takes to research, experiment with recipes and taste test the vegan products she’s already so familiar with. She’s also celiac and eats gluten free, which allows her to share her expertise on this as well so that her clients can open up their menus to more customers.

**angélica williams | Northeast Florida, southeast georgia, & surrounding areas, usa** hello@greenluxuryliving.com
**VH CERTIFIED™** Angélica is a visionary vegan hospitality consultant at Green Luxury Living™, dedicated to elevating hospitality establishments to new heights. With a keen focus on creating an inclusive atmosphere for vegan and allergy-conscious patrons, Angélica goes beyond the ordinary for both local and online clients, meticulously curating experiences that resonate with the needs and desires of the contemporary guest. Drawing upon her passion for travel and diverse culinary cultures, Angélica channels inspiration to craft bespoke offerings and immersive experiences tailored to her clients' unique service vision. From fine-tuning menus and culinary offerings to imparting comprehensive kitchen and service training, Her expertise extends to evaluating meetings, events, and conference offerings, guaranteeing that activities and products align seamlessly with vegan principles, fostering long-term customer loyalty and boosting profitability for businesses. Driven by a passion for sustainability, Angélica integrates waste reduction strategies and advocates for eco-friendly products in her consultancy services. As a testament to her dedication to the environment, Green Luxury Living proudly plants 1 tree with Trees for the Future for each client project undertaken.

**terri west | pennsylvania, usa** terriwest@plantfullypittsburgh.com
**VH CERTIFIED™** Terri is the founder of Plantfully Pittsburgh, a plant-based hospitality consultancy. As a professionally trained Consultant, she assists a variety of food service businesses in Western PA to tap into the growing market of vegan/plant-based cuisine, chosen by both vegan and traditional guests alike. She provides targeted a la carte and bundle packages in Recipe Development, Product Sourcing, Menu Writing/Labeling, Staff Training, and Strategic Market Promotion. Leveraging her background in Sales and Business Management, she specializes in customizing service packages to meet the unique needs of each client. Terri earned certifications in Plant-Based Nutrition from eCornell as well as Plant-Based Cooking from Forks Over Knives. Living a plant-based lifestyle since 2017 and as a facilitator for the non-profit community organization, Plant-Based Pittsburgh, Terri delivers presentations on topics such as Plant-Based Traveling, Traditional Restaurant Dining Advice, and Food Preparation Strategies. Terri’s mission is to help the Pittsburgh area food scene to adapt to and capture the growing demand for vegan/plant-based food and then thrive on the resulting profits.

jennie bohlman | chicago area, il, usa
jennie.bohlman@comcast.net

JENNIE BOHLMAN IS THE FOUNDER OF POSITIVELY PLANT FORWARD, A PLANT BASED HOSPITALITY CONSULTING BUSINESS SERVING CHICAGO’S SOUTH SUBURBS AND NORTHWEST INDIANA. USING HER EXPERIENCE IN PLANT BASED COOKING AND CERTIFICATION IN PLANT BASED NUTRITION, JENNIE PARTNERS WITH LOCAL RESTAURANTS TO ADD PLANT BASED MENU ITEMS THAT WILL DELIGHT VEGAN AND NON-VEGAN GUESTS ALIKE. HER SERVICES INCLUDE PLANT BASED MENU EVALUATION, RECIPE DEVELOPMENT, PRODUCT SOURCING, STAFF TRAINING, AND MENU LAUNCH SUPPORT AND PROMOTION. JENNIE TRANSITIONED TO PLANT BASED EATING 5 YEARS AGO AND FOUND IT TO BE TRANSFORMATIONAL FOR HER AND HER FAMILY’S HEALTH. SINCE THEN, SHE HAS BEEN COMMITTED TO SHARING THE POSITIVE IMPACT OF A PLANT BASED DIET. JENNIE KNOWS THAT EMBRACING PLANT BASED EATING IS A JOURNEY; AND SHE IS PASSIONATE ABOUT MAKING THAT JOURNEY MORE ACHIEVABLE, SUSTAINABLE, AND JOYFUL FOR INDIVIDUALS, FAMILIES, AND RESTAURANTS WITHIN HER COMMUNITY.

**DARNELL DAVIS & ROSARIAN COOK | southern CALIFORNIA** DEE@FEVA.LOVE | ROSARIAN@FEVA.LOVE
**VH CERTIFIED™** Darnell Davis & Rosarian Cook forge a pioneering path with FEVA DREAMS LAB KITCHEN in the heart of Southern California's vibrant dining tapestry. Merging their combined strategic vision & creative prowess, they're redefining what it means to dine out in today's world. Darnell, leading as CEO, channels his lifelong vegan journey and expertise in data analytics and hospitality into cultivating unique vegan experiences. Rosarian's background in bioprocess development & luxury marketing and her artistic sensibilities enhance the team's operational strategies, setting FEVA DREAMS LAB KITCHEN apart. A testament to their impact is PlantProphet, their AI-based tool aimed to redefine how restaurants integrate vegan dishes. This innovative application will enable numerous eateries to diversify their menus effectively, significantly reducing food waste and elevating customer dining experiences through staff training & customized menu analysis. As they look ahead, Darnell & Rosarian are committed to expanding the influence of FEVA DREAMS LAB KITCHEN. They envision a world where every meal is a delicious opportunity for ethical, healthful & joyful eating.

**renee molenda | los angeles, USA and beyond** renee.molenda@gmail.com
**VH CERTIFIED™** Renee is a chef and vegan hospitality consultant based in Los Angeles, California. Renee has been vegan since 2009 and grew up in a vegan household and her meals have been described as flavorful, exciting, and satisfying. Being a private chef and having owned a vegan catering company, Renee is someone who has her finger on the pulse of the growing vegan food scene and has been a witness to the constant uptick in demand for vegan and environmentally conscious options. Renee recognized she could help other chefs and restaurateurs grow their businesses by providing more plant based dishes, thus Flourish Vegan Consulting was born. Renee aims to create lasting partnerships with clients and restaurants and thoughtfully guides them through the process of implementing their vegan menus by offering menu evaluation, recipe testing and creation, as well as chef and staff training and promotion. Renee’s mission is to help restaurants adapt to the changing food scene and flourish by diversifying their cuisine to be inclusive of a broader customer base.

**Juliette Arnold | NEVADA, usa** JULIETTE@PLANTBASEDSTRATEGIES.COM
Juliette Arnold, is A VEGAN HOSPITALITY CONSULTANT AND co-founder of Plant-Based Strategies LLC. As a vegan community organizer and vegan expert in Reno,Nevada, she has a CERTIFICATION in Plant Based Nutrition from the T. Colin Campbell Center for Nutrition Studies AND a CERTIFICATE In Plant Based Diets: Food for a Sustainable Future, from Wageningen University. She has been plant based since 2010, giving her experience and a comprehensive understanding of the vegan dining experience. Juliette leads a plant based community group in Reno Nevada, called THE BIGGEST LITTLE PLANT POD, has co-organized the annual VEGAN CHEF CHALLENGE in Reno and advocates for THE PLANT BASED TREATY. By sharing what SHE knowS about vegan and plant-based lifestyles with HER community and consulting work, HER aim is to help effect change to make everyone a little kinder to their health, the animals and the planet.

gabriella moreno | san antonio, texas, usa yourveganconsultant@Gmail.com

Gabriella is a Vegan Hospitality Consultant based in San Antonio, Texas, dedicated to making plant-based eating accessible and sustainable. She has established herself as a leader in the vegan community through strategic partnerships with businesses, organizations, and events. Gabriella offers consulting services, including menu development, education, and product sourcing, with a focus on innovative restaurants and hospitality businesses. She is also actively involved in initiatives like Texas Eats Green and Plant-Based for the Planet, promoting affordable, accessible plant-based options in local communities. Gabriella's vegan journey was highlighted in the documentary What The Health and she hosts a monthly cooking series titled "What Do Vegans Eat?" In 2021, during a three-month hospital stay, she effectively advocated for her plant-based diet, leading the kitchen staff to create nutritious vegan options. This experience fueled her passion for educating others on the health, environmental, and social justice benefits of a vegan diet.

**christina finkel | new york, usa** visforvegan.consulting@gmail.com
**VH CERTIFIED™** Christina is a Vegan Hospitality Consultant and Educator. She provides services for hospitality businesses in menu evaluation, recipe development, product sourcing, kitchen training, service training, and menu launch support and promotion. Christina is a leader in the vegan community in her region, organizing and promoting local vegan food finds via social media and facilitating educational vegan and eco-living workshops at neighborhood venues and online. Christina is passionate about working with restaurants and cafés on Long Island to support their interest in welcoming vegan guests, increasing their kitchen efficiency and minimizing food waste when serving non-traditional customers, and boosting reviews by offering all guests a stellar dining experience.

**Naïza RIPPON |** **guadeloupe & the caribbean** naizacooking@gmail.com
**VH CERTIFIED™** Naïza RIPPON is a vegan hospitality consultant and vegan chef. Based in Guadeloupe, a French Caribbean island, she provides high impact hospitality consulting and food photography for restaurants, bars and hotels seeking to offer plant based and vegan menus to create a modern and gourmet vegan experience for their guests. Vegan for 9 years, she considers vegetables to be an infinite source of creativity and well-being. After a career in journalism in Paris for more than 13 years, her passion turned into a profession in Guadeloupe. She created the vegan catering service NaïzaCooking. Naïza offers private cooking services and trainings for individuals and professionals. She is also a chef for yoga and wellness retreats. Her Caribbean roots are the basis of her cuisine. Her mission is to show that vegan cuisine is delicious, refined and good for your health. Naïza dreams that by sharing her expertise within the local hospitality and tourism industry, the French Caribbean islands will soon become vegan friendly.

**regina dixon | georgia, usa** rcdixon@plantpowered4life.com
**VH CERTIFIED™** Regina Dixon, CEO, Plant Powered 4 Life is a Plant Based Hospitality Consultant serving the Middle Georgia area, usa. Regina is a military veteran and served 20 years in the United States Air Force. Her degree in Business Administration and Human Resource Management coupled with her military experience has equipped her with the skills to provide vital support with a client-focused mindset while implementing strategies that achieve business results. Regina started her journey towards a plant-based lifestyle after suffering for years from serious health issues. she totally immersed herself in the kitchen converting all her favorite meals to plant-based versions for her family and friends and never looked back. Her consulting services provide a step by step plan specifically created for each individual business. Her goal is to provide your customers with alternative dietary options while boosting your sales and improving your bottom line.

Thaddeus kulczycki | michigan, ohio & indiana, usa herbandspore@gmail.com
Thaddeus “Teddy” Kulczycki is a Vegan Hospitality Consultant and organic natural food professional focusing on whole food plant based recipe development. Well-versed in small business operations, he provides services in menu evaluations, recipe development, staff training, fresh mushroom and specialty ingredient sourcing, and marketing strategies to bolster local community support. Teddy is passionate about working with restaurants, catering companies, and hotels to transform price-friendly, healthy ingredients into gourmet, sustainable dishes to attract new and loyal customers through special events and community engagement. Utilizing knowledge gained from his plant-based nutrition certification, Food For Life classwork, and his intuitive creativity in the kitchen, Teddy is an expert at elevating mushrooms and plants to mouthwatering dishes. A former zoologist, Teddy's love of animals, nature, and cooking grew into his calling to adopt a vegan lifestyle. A whole food plant-based diet helped him cure many health issues brought on by antibiotics, and he has become well-versed in incorporating gluten-free alternatives. Teddy's personal health challenges have contributed to his unique understanding of food allergens and gluten-free options.

**diana sause | hudson valley, new york, usa** chef.d.sauSe@outlook.com
Diana Sause or “Chef D” is a dynamic Vegan Chef and Vegan Hospitality Consultant with over a decade of plant-based culinary experience. Her journey into veganism began in 2001 when, as a new mom, she became increasingly aware of the impact of food choices on health, animals, and the environment. Faced with limited plant-based options, Diana embarked on a mission to create nutritious and delicious vegan versions of her favorite meals, honing her skills and knowledge along the way. Her extensive experience includes partnering with retreat centers and private retreats, where she provides exceptional plant-based catering for large groups. Diana's ability to accommodate various dietary restrictions ensures inclusivity and satisfaction for all guests. Chef D. offers comprehensive chef and consultancy services, providing businesses and individuals with a vision of plant-based dining that transcends trends, offering a genuinely enriching and knowledgeable experience. She focuses on partnering with restaurants, caterers, event planners, hotels, retreat and wellness centers, universities, and other hospitality businesses to help them to attract, confidently serve and accommodate vegan and plant forward guests.

**rosemary davy | chicagoland, usa** veganfriendlychicago@gmail.com
**VH CERTIFIED™** Rosemary Davy is a vegan hospitality consultant and a leader in the Chicagoland vegan community. She decided to become a certified vegan hospitality consultant after noticing an increase in people eating plant-based, but a much slower increase in restaurants offering vegan-friendly service. She has been vegan for 13 years and has worked in commercial kitchens for about 10. The experience of working in the food service industry and being a vegan customer with limited options when dining out gives her perspective on how small changes can be made in restaurants to bring them more business--from vegans and meat-eaters alike! with her degree in Computer Science and Information Systems, rosemary uses logic and analytical skills to help restaurants tap into the booming vegan market in a way that fits with their own business model. On Instagram, she promotes local vegan options to her growing following. Rosemary enjoys using her training and experience to help restaurants best serve the huge (and ever-rising) vegan population in Chicago!

**nancy travis | bainbridge island & the greater seattle washington usa area** info@sukhikitchen.com
Nancy Travis is passionate about vegan and plant-based foods. She is a vegan hospitality consultant as well as a former restaurant owner/chef and has formal culinary training in vegan, whole plant foods, and macrobiotics. Having owned several restaurants, as well as personally been vegan for over 30 years she brings her perspective as both restaurant patron as well as restaurant owner and chef to the table. She understands the balance between creating creative and tasty menu options and making sure they are cost effective and sustainable. In addition to consulting with restaurants, Nancy is a certified vegan lifestyle coach and educator, helping people who are transitioning to a more plant based and vegan diet.

Shriya Swaminathan | CHICAGOLAND, usa nourishveganconsulting@Gmail.com

VH CERTIFIED™ Shriya Swaminathan is the founder of Nourish by Shriya, her Vegan Hospitality Consulting Business. She provides services in vegan menu evaluations, plant-based food sourcing, local and small vegan business brand partnerships, and custom services to meet her clients’ plant-based needs. Shriya is passionate about working with hotels, health and wellness centers, restaurants, food service and catering companies to bring hearty, healthy vegan food to the community while supporting the local culinary scenes. Shriya is a featured writer for VegNews and VEGWORLD Magazines where she writes about local businesses, innovative food technology, vegan fashion, and inspiring activists in the vegan space. When Shriya went vegan in 2014, she was amazed by the abundance, creativity and variety of plant-power. She is committed to sharing the joys of discovering new delicious vegan products with her community and educating them on the ease of thriving on plants!

**christian marranghello | brazil, portugal, & south american region** christian@consultoriavegana.com
Christian Marranghello is a Vegan Hospitality Consultant and founder of Consultoria Vegana. He provides services in menu evaluation, recipe development, staff training and marketing support in the Brazilian market. Christian is passionate about working with hotels, restaurants and bars, helping them to connect, attract and serve the plant-based and vegan guests. since January 2021, Christian represents The Vegan Society’s Vegan Trademark in South America and Portugal, helping him to offer his clients an even more in-depth service and knowledge of market dynamics, demand and the importance of catering for plant-based and vegan guests. Graduated in Commercial Management and with over 15 years experience in the field, he can provide senior services to any business wishing to explore the huge number of opportunities among vegan and plant-based consumers.

sueanne sorrentino | suffern, ny & greater ny/nj area veganconsultingny@Gmail.comSueanne Sorrentino is a Vegan Hospitality Consultant. she has been vegan for 5 years and a Registered Nurse for 30 years. Along with training her hospitality client… — **sueanne sorrentino | ny/nj area, usa** veganconsultingny@Gmail.com
Sueanne Sorrentino is a Vegan Hospitality Consultant. she has been vegan for 5 years and a Registered Nurse for 30 years. Along with training her hospitality clients to confidently serve delicious and approachable plant based meals, she also shares her expertise in providing healthy options for customers with allergies and other dietary restrictions. Sueanne started her vegan journey for health reasons and sought professional training in hospitality consulting when she realized how challenging it can be to find vegan options at restaurants in her community of Suffern, NY. As a home cook, she has been able to share her enthusiasm for appetizing and inviting whole plant based food with friends and family. Her desire to be able to enjoy the same when dining out has led to the creation of Vegan Consulting NY. Sueanne looks forward to meeting you and discovering together how her services of menu evaluation, recipe development and vegan education to staff can help increase sales and attract and maintain vegan customers.

erin baright | new york, usa erin@nextgenerationvegan.com

Erin Baright is a Vegan Hospitality Consultant and founder of Next Generation Vegan™. She is thrilled about the rise in popularity of veganism and loves working with restaurants to help attract and accommodate the rising generation of mindful customers. recognizing the potential for vegan-friendly food service in her region, Erin’s goal is to help her community become more open-minded and adapt to the growing interest in plant-based cuisine. In addition to consulting, Erin works as a freelance copywriter for vegan-friendly businesses. With a background in communications, she aims to use her love of writing to spark change and build a better future for the next generation.

begoña suárez | argentina & south america bego.suarez@gmail.comVH CERTIFIED™ Begoña Suárez is a Vegan Hospitality Consultant, Nutritional Consultant and has a Degree in Social Communication, Advertising and Public Relations. Begoña is passionate… — **begoña suárez | argentina & south america** bego.suarez@gmail.com
**VH CERTIFIED™** Begoña Suárez is a Vegan Hospitality Consultant, Nutritional Consultant and has a Degree in Social Communication, Advertising and Public Relations. Begoña is passionate about working with hotels, restaurants and companies in the tourism sector to facilitate the process of cultural transition in understanding the changing lifestyles our communities are experiencing. Her professional experience has led her to give lectures, workshops and seminars from Venezuela to Argentina on bioenergetics, nutrition, gastronomy and healthy lifestyle. Begoña is originally from Caracas, Venezuela, and has lived in many places of the world studying and working in the nutrition, bioenergetics, health and fitness fields. Today she lives in San Martin de los Andes, in the Argentinean Patagonia.

ASIA PACIFIC

**Khushi goyal| pune, india** vegansolutions.in@gmail.com
**VH CERTIFIED™** Khushi Goyal is the founder of Vegan Hospitality Consultancy, Vegan Solutions, from India. Soon after adopting a vegan lifestyle, Khushi realized that many people do wish to go vegan, but do not have enough awareness or readiness to take the step. This gave birth to “Vegan way out”, a platform that helps individuals transition to this lifestyle. Khushi envisioned further expanding this mission to businesses. Hence, she got certified in plant-based culinary from The Vegan School, Goa along with High Impact Hospitality Training from Vegan Hospitality, USA. With her GREEN Hospitality Program, Khushi aims to help F&B businesses increase their customer base and satisfaction by setting a new benchmark for plant-based dining, all while aligning with their theme, budget, and available resources. Her vision through “vegan way out” and Vegan Solutions is to make vegan living common, convenient and fun.

**alexandra ogden | Beijing, China** modernveganconsulting@gmail.com
**VH CERTIFIED™** Alex Ogden is the founder of the Beijing-based vegan hospitality consultancy, Modern Vegan (摩登素食). Driven by a genuine passion for creating inclusive culinary experiences, Alex works with hotels, restaurants, and businesses to create attractive, high-quality plant-based offerings for both vegan and traditional guests. She provides specialized services such as menu evaluation, customer service and kitchen training, menu labeling, recipe development, and product sourcing. She is a prominent and trusted figure in the Beijing community, frequently selling out tickets for her client’s menu launch events. A vegan of 5 years, Alex prides herself on her professional, personalized approach to helping businesses successfully and sustainably incorporate vegan options into their traditional menus. She is multilingual and can provide her services in English, Chinese, Spanish, and French.

**michele wisla | thailand** michele@plantbasedphuket.com
Michele Wisla is a Vegan Hospitality Consultant, a Certified Plant-Based Health Coach, a Nutrition Educator, and the only Food for Life licensed instructor for the Physicians Committee for Responsible Medicine in Thailand. She became a Vegan Hospitality Consultant in response to the needs of her private coaching clients who had common lifestyle diseases like high blood pressure, high cholesterol, or being overweight. Their issues were reversed with a healthy whole-food, plant-based diet, but they found their next problem was not being able to dine out in restaurants that offered satisfying, delicious, and health-promoting food. Michele has studied plant-based cooking with Rouxbe, and notable plant-based chefs. She provides services to forward-thinking restaurants and hotels in menu evaluation, food photography, recipe development, supermarket tours and nutritional education. With her marketing experience and leadership in the vegan travel community, Michelle also supports her clients in marketing efforts. Michele has been a featured guest on wellness podcasts, and has been quoted in news articles, and she is also a sought-after speaker for organizations whose members seek information about plant-based vegan diets related to human and planetary health. michele is based in phuket and is available for consulting projects across thailand.

Nada Elbarshoumi | UAE, KSA & BAHRAIN (GCC / Arabian Gulf Region) nada@kinfoli.com

VH CERTIFIED™ Nada Elbarshoumi is a plant-based culinary consultant, recipe creator, and communications expert. She is deeply passionate about driving a more sustainable future of food and empowers restaurants to embrace plant-forward dining through her company, Kinfoli Culinary Consultancy. Her vegan lifestyle, which she has embraced for over 12 years, ignited her journey into the culinary realm in 2011 when she established “OneArabVegan.com” one of the MENA region’s pioneering vegan food blogs. Over the years, she has developed a wealth of plant-based recipes infused with the captivating flavours of the Middle East and cultivated a dedicated fanbase of over 30,000 followers across different platforms. Nada has been recognised as a thought leader, having had her articles and recipes featured in leading broadcast and print publications worldwide, including The Guardian, BBC Arabic, OSN TV, Vice News, Middle East Eye and The National News. In 2023, Nada obtained a Diploma in Plant-Based Culinary Arts from the prestigious Le Cordon Bleu in London, a globally acclaimed culinary institution. Originally from Egypt, Nada has called Abu Dhabi in the UAE home for over 7 years.