FOUR SEASONS HOTEL MEXICO CITY INCORPORATES PLANT-BASED ALTERNATIVES IN ITS GASTRONOMIC PROPOSALS
The consultancy led by Prhat has brought together recognized chefs, such as Olimpia Calderón from Zanaya, Raul Vazquez from Banquets, Jorge Dumit from Il Becco, Laura Rodriguez from pastries, and Fares Bouneb, Food and Beverage Director. Together, they reinterpreted new gastronomic alternatives, highlighting the Hotel’s commitment to satisfying the most demanding palates.
Discover the Flavors of Plant-Based Cuisine at Zelo Restaurant, Four Seasons Hotel Milano
"Chef Natalie is not only a master of her craft but also an advocate for healthy living through plant-based eating. She has previously worked with Four Seasons in Costa Rica, Anguilla, and Orlando, collaborating with their teams to develop creative plant-based men...
Plant-Based Gastronomy: A Conversation with Chef Natalie Prhat
Chef Natalie Prhat, a Toronto-based holistic nutritionist and vegan culinary consultant, is dedicated to crafting vegan dishes that strike a harmonious balance between accessibility and deliciousness. Her expertise lies in innovating fresh and imaginative vegan menus, ensuring an unforgettable gourmet experience rooted in plant-based cuisine for her patrons.
Chef Natalie Prhat, Toronto-based holistic nutritionist and vegan culinary consultant, focuses on creating vegan dishes that are approachable – as easy to make as they are delicious. Her specialty is developing fresh and creative vegan menu options that result in an unforgettable plant-based, gourmet experience for guests.
