This VEGAN CHEF is really great company. The best way to get to know Benedikt Faust is when you have a drink in your hand and plenty of time to spare. It’s very easy to talk to him for hours, and his passion for what he does and for new things really comes across – just as it does in his vegan recipes and interpretations of dishes: which you’ll be able to find here at Velivery. But who is this Mr Faust, I hear you ask? Originally from the German region of Franconia, this genuinely nice guy has become a…

“My name is Bernd Arold, I’m 48 years old and a trained cook. In my youth, I learned to cook in a classic Franconian kitchen where the animals were slaughtered in-house and we used fresh, home-grown vegetables. Even back then, I loved the fact that everything got prepared from scratch, and that the food was treated with respect. On top of that, my mother used to work in an organic grocery store, where she cooked vegetarian meals. She introduced me to many vegetarian and vegan foods. Today, both vegetarian and vegan cooking have remained great passions of mine, as they…

“Vincent Vegan makes fast food from plants – and nothing else – for everyone. It’s time to herald the dawn of a new chapter in which we treat our Earth and its inhabitants in a more careful and responsible way. Our aim is to play a part in writing this chapter.” “Refreshing and friendly!” – is my first impression when I enter the branch of Vincent Vegan next to Hamburg main train station. It smells delicious, and the bright colors and friendly team behind the counter make you feel welcome and at ease straight away. And, of course, put you…

When chef Paul Ivić’s restaurant “TIAN” opened its doors in December 2011, it set new standards in the world of plant-based cuisine. It is the first time that a vegetarian or vegan restaurant has been awarded a Michelin star and four Gault & Millau toques. In special recognition of its sustainability, TIAN was also awarded a Michelin Green Star. With Jerusalem artichoke, black salsify and rocket, Paul Ivić’s menu reads like a walk through a vegetable garden. The Michelin-starred chef sees himself as sustainable, which means that he is uncompromising in choosing produce from farmers who are treated fairly, as…