Chefs Collaborative was founded in 1993 by a group of visionary chefs – including John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhisa, Nora Pouillon, Michael Romano and Alice Waters – at the Oldways International Symposium in Hawaii called “Food Choices 2000.” A key topic of conversation was the emerging public role of chefs and the understanding that chefs could help educate their restaurant guests and the larger community about foods that can benefit the planet, our health, and our society.
The declaration the founders wrote at that meeting traveled around the country and was signed by chefs in every state. The goal was to support small farms, healthy food, and sustainable agriculture for everyone. We showed America that sustainably produced food is not only good for us and the environment—it is also a delicious pleasure.
Chefs Collaborative works to fix our broken food system by engaging chefs in a network that inspires and educates them to change how they source, cook, and serve food.
As a result of our work, sustainability is second nature in the greater culinary community.
Chefs Collaborative creates powerful opportunities for chefs to connect, learn and make changes in the way they source, cook and serve food in three ways:
With a free FishChoice membership, you'll get access to useful contact information, so you can connect with the suppliers from around the world.
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