Founder of Veld and Sea in South Africa, Roushanna Gray is a wild food innovator and avid forager.
Founder of Native bar in Singapore, Vijay is committed to using home-grown and regional produce and supporting local craftsmen.
A hunter, forager, fisherman and chef from the UK, Nick is a man with a passion for wild food and fire.
Philip is a wearer of many hats. He’s a Professor of Statistics, Associate Dean of Mathematical and Physical Sciences, and Director of Berkeley Open Source Food (BOSF) at the University of Berkeley in California.
Nick’s philosophy is that thoughtful and high-quality ingredients lead to better lives and more delicious meals. He has incorporated ingredients foraged from around Toronto into his New Asian Cuisine.
We’re part of a community of experienced foragers, chefs, and bartenders from all around the world who share interesting perspectives and ideas. If you’d like to know more, sign up below.
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