Wicked Good Food with Renowned Chef and Entrepreneur Chad Sarno

09/04/2024

Today, we’re thrilled to welcome Chad Sarno, a visionary chef and entrepreneur who has transformed plant-based eating globally. As co-founder of Wicked Kitchen and Good Catch Foods, Chad has revolutionized convenience foods with bold, flavor-packed meals and sustainable seafood alternatives. His journey began when health issues linked to dairy led him to explore plant-based cuisine, sparking a passion that propelled him onto the international stage, where he launched several vegan restaurants and co-authored bestsellers like Crazy Sexy Kitchen.

Chad’s influence extends beyond the kitchen — he’s been a driving force behind making plant-centric diets a lasting part of our food culture. From leading Whole Foods Market’s Healthy Eating Program to teaching audiences on shows like The Morning Show and Good Day LA, Chad’s mission is clear: to make nutritious, cruelty-free food accessible to all. So stay with us as we delve into his culinary adventures and explore how he’s changing the world, one dish at a time!

“It goes back to setting yourself up for success. No matter what you’re cooking, and plants are intimidating for people to stop eating their processed food and all that, all those animal products, you know, and they’re going away from packaged foods, and you wanna adopt a healthy lifestyle and eat more plants. It’s a change in lifestyle because you’ve got to focus on your food. You’ve gotta cook; you gotta cook a little bit more. You’ve gotta understand how to cook a little bit more, and you gotta know how to, you know, cut up some vegetables. You know, it takes a little bit more time than, or you can use frozen vegetables too. That’s fine as well, but making sure that you set up so that you’re successful in this diet change is massive, you know. And so those are my greatest tips is like, make sure you set yourself up. So it’s not stress, it should be enjoyable, you know.'” – Chef Chad Sarno

What We Discuss

Chef Sarno’s health issues as a youth and how he became symptom-free within months after removing dairy from his diet.
How going dairy-free inspired his career.
His immersion in raw foods cuisine.
Sports, sustainability, and the future.
Tips from Chef Sarno for success in the kitchen.
How he communicates the vegan message to his children.
The wonder and versatility of mushrooms.