“Food is our common ground, a universal experience” ~James Beard
Chef and author George Vutetakis learned “the language of food” as a young boy in his Greek grandmother’s kitchen. It was there that he was first exposed to the value of cultural traditions in cooking. His discoveries continued with travels to India, where he learned traditional food preparation methods. Today, using time-honored techniques as his guide, he weaves the Mediterranean and Indian flavors of his youth into many of his extraordinary plant-based dishes. His reputation as a leader in the creation of delicious, healthy and innovative vegetarian cuisine using fresh, unadulterated ingredients flourished as chef and owner of the award winning Inn Season Cafe in Royal Oak, Michigan. After nearly two decades, he sold the restaurant and began writing and teaching.
Since then, Chef George delved into restoration and renovation of historic homes, taught Food is Medicine programs with cardiologist Dr. Michael Dangovian, and launched this website/blog featuring stories and vegan recipes www. thevegetarianguy.com. In 2011, Jack Aronson of Garden Fresh Gourmet, the largest fresh salsa company in the world, hired him as director of research and development. This led to plant-based product development and design across the packaged-food industry.
In addtion to Chef George’s consulting company site, Veg Traditions, he shares his vast food knowledge and delicious vegan recipes on this popular blog www.thevegetarianguy.com and his cookbook, Vegetarian Traditions