The Chefs’ Manifesto and Scoolinary

Sammy Monsour is a Michelin Award Winning Chef, cookbook author, and food activist. He is a third-generation chef and graduate of the Culinary Institute of America, with roots stemming from his parent’s neighborhood joint in Chapel Hill, North Carolina. His food and restaurants in Boston and Los Angeles have received acknowledgment and acclaim from James Beard Foundation, Eater, Food & Wine and Zagat.

His sustainable business practices have awarded him a spot on the Good Food 100 list and a Green Star from the City of Los Angeles. You may recognize him from his appearances on Viceland’s The Untitled Action Bronson Show, Hulu’s Chefs VS Wild and Travel Channel’s Food Paradise (to name a few). His focus on sustainability and ocean conservation has positioned him as one of the world’s foremost chef activists. He serves on the board of Chefs Collaborative and James Beard Foundation’s Smart Catch Impact program is a member of Monterey Bay Aquarium’s Blue Ribbon Task Force and founding member of Chefs for Fish. In 2019, he was an American chef diplomat during the World Food Day processions at the Food and Agriculture Organization of the United Nations headquarters in Rome.

He currently resides in Charleston, SC where he is writing his second cookbook while working with the Environmental Defense Fund (EDF) on sustainable food systems policies.

Mary Sue Milliken is a James Beard and Julia Child award-winning chef, cookbook author, activist, and media personality best known for her modern Mexican Border Grill restaurants in Los Angeles and Las Vegas; BBQ Mexicana and Pacha Mamas, fast casual eateries in Las Vegas; and Socalo, a California canteen and Mexican pub in Santa Monica all created with her business partner Susan Feniger.

Mary Sue has co-authored five cookbooks, co-starred in Food Network’s Too Hot Tamales and successfully competed on Bravo’s Top Chef Masters.

Milliken is passionate about food policy and works with nonprofits around the world to bring her expertise to help shape sustainable food systems. Mary Sue also serves on the Board of Trustees for the James Beard Foundation and is a founding member of Regarding Her.

Cristina Bowerman has made her entire life a journey against the tide. After an initial experience at Convivio Troiani, she arrived at Glass Hostaria, a contemporary and innovative space in the heart of Trastevere, in Rome, that perfectly matches her cuisine: a combination of tastes from all over the world, and centuries-old traditions, with a mix of past, present, and future. In 2010 Chef Bowerman was awarded with a Michelin star, the only woman in Italy for that year. She is involved with many charities and on several important issues, such as women’s empowerment, and she has received various awards but the ones she is most proud of are “Female Chef of the Year” from FoodCommunity and the LoveItalianLife Award as “Best Female Italian Chef in Europe”. Chef Cristina Bowerman: Creativity, innovation, commitment, and dedication.

Justin Horne, an Eco Chef with many years of experience, has been focussing on a hyper-local seasonal menu at Can Mimosa Ibiza by growing 20% of the restaurant menu produce in their own onsite kitchen garden.

This, combined with two local biodynamic and organic farms growing for his culinary needs, has created a circular economy regenerative menu for 2022 and 2023.

Justin is one of the founding chefs of the Chefs’ Manifesto being brought on board on the back of the success of Tiny Leaf, Europe’s first organic plant-based zero-waste restaurant in 2015.

For his Scoolinary series, Justin combined his creative cooking skills plus circular thinking in his menu design, by taking one fish and making three dishes from it. The surplus ingredients, from the lime peel to the bones, are in turn used to make a further seven dishes.

Alejandra Schrader is an award-winning cookbook author, food TV personality, entrepreneur, and activist based in Los Angeles, CA.

 Her first literary project: “The Low-Carbon Cookbook and Action Plan: Reduce Waste and Combat Climate Change with 140 Sustainable Plant-Based Recipes” won the 2021 Gourmand World Cookbook Award for the United States in the Food Waste category.

 Alejandra has been invited to share her expertise on sustainable food systems at the United Nations and the World Bank. Her interviews have been featured in high-profile printed media outlets including The New York Times and Forbes. She has done television appearances on national shows in the US and Canada.

 As a plant-based nutrition certified chef, she encourages people to consume more edible plants, to diversify their culinary palettes, and to minimize food waste.

 Alejandra is a founding member of the Chefs’ Manifesto and a Sister on the Planet Ambassador for Oxfam America. She also serves as an Ambassador for the Periodic Table of Food Initiative where she collaborates with the science community to study the biochemical composition of food.

A chef, dedicated humanitarian, author, and TV personality, Chef Grace Ramirez has become a world leader who brings her Latin American heritage and charisma to the vast audiences of Oceanía and the Americas. A blend of celebrity power and rooted knowledge of the culinary complexity of Latin American tradition, Grace has made a life of her own design. She is committed to shaping the future with authentic vibrancy and sustained care for nourishment, values inherited from a long lineage of powerful women.

Recently featured by CherryBombe’s 100 Women in Hospitality and People En Español’s Most Powerful Latina Women of 2021, Grace speaks to a new generation. Leading by example through her work with World Central Kitchen, The UN Chefs’ Manifesto, This is About Humanity, IsraAid, and Wellness in the Schools, Grace empowers people to take an active role in society and creates a global sense of connection beyond borders.

Over the last few years, Palmiro has developed a concept that transforms the perception of doing and thinking about cooking; His creativity does not contemplate the limits of creation, much less of innovation; food sustainability is his obsession, and contributing from his platform to reduce poor nutrition is his mission.

 He is part of the group of WWF ambassadors in Peru and chef in charge of creating Peruvian cuisine proposals for the fleet of ships of the Holland America Line cruise line. He is a consultant chef for the development of sustainable gastronomy proposals. Its gastronomic concepts: 1087 restaurant, Huevón Lima, Dada resto bar, Che cha tea bar & Food station and soon Perpetua Café – Market in San Isidro.

His socio-environmental projection has led him to found in 2014, together with his life partner, CCORI COCINA ÓPTIMA, an organization dedicated to the research and development of educational programs in food optimization for community kitchens.

 Co-author of the book “Tasty Peruvian insects: From traditional food to gastronomic innovation” and collaborating author “ON EATING INSECTS”.

 Zero Hunger Ambassador for the World Food Program. He directed the luncheon of the annual meeting of the United Nations in Rome in 2017. Speaker in the famous TED talks with his presentation: can you fight hunger from haute cuisine?

 Currently, he is also the creator of the Cooking with Insects and Sustainable Proteins course for the Scoolinary school and is the creative Chef of the Provinciano – Barra Criolla and Regional menu.

 He is Palmiro Ocampo Grey.