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Matthew Kenney

Meet the man behind the future of food.

Graduate of the French Culinary Institue, Matthew Kenney is the author of 18 cook books and he operates 16 restaurants, in 10 countries throughout 5 continents. He is named one of America’s best new chefs by Food & Wine Magazine.

A Lifestyle Brand


Matthew Kenney Cuisine is a globally recognized lifestyle brand at the forefront of the world’s transition into elevated, sustainable health and wellness.

Food is not meant to satisfy our cravings,
addictions, and indulgences. It is meant to fuel us,

to sustain us, to give us positive energy and

create one big sustainable ecosystem.

The Next Great Cuisine


Matthew Kenney aims to show how transformative life can be with complete alignment between what we put in our body and the positive results arising from those choices.

A good chef can a be magician of sorts, but no amount of magic can make up for subpar ingredients. Being fanatical about quality is not something that only restaurant or professional chefs should take into consideration

Matthew Kenney

Meet the man behind the future of food.

Graduate of the French Culinary Institue, Matthew Kenney is the author of 18 cook books and he operates 16 restaurants, in 10 countries throughout 5 continents. He is named one of America’s best new chefs by Food & Wine Magazine.

A Lifestyle Brand


Matthew Kenney Cuisine is a globally recognized lifestyle brand at the forefront of the world’s transition into elevated, sustainable health and wellness.

Food is not meant to satisfy our cravings, addictions, and indulgences. It is meant to fuel us, to sustain us, to give us positive energy and create one big sustainable ecosystem.

The Next Great Cuisine


Matthew Kenney aims to show how transformative life can be with complete alignment 
between what we put in our body and the positive results arising from those choices.

A good chef can a be magician of sorts, but no
amount of magic can make up for subpar
ingredients. Being fanatical about quality is not
something that only restaurant or professional
chefs should take into consideration

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