The Story
Where I Come From. What Drives Me.
25+ years of culinary mastery. Food Network's Chopped & Iron Chef International Winner. Founder of Knife N Spoon & co-founder of Flavor Bombe.
From the Kitchen Table
to the World Stage.
My journey started in the kitchen long before I ever wore a chef's coat. Growing up, food was everything — celebration, comfort, culture, and connection. But it wasn't until I began to explore the power of plants that I found my true calling.
After formal culinary training and over two decades working across the globe — absorbing techniques, flavors, and traditions from cultures around the world — I made a decision that changed everything: I would dedicate my career to showing the world that plant-based cuisine isn't a trend, a compromise, or a consolation prize. It is the future of food.
Knife N Spoon was born, and Flavor Bombe co-founded, from that conviction. As a world traveler trained in global cuisines and the author of three cookbooks, every consulting engagement, every private dinner, and every recipe I share is grounded in the same belief — when done right, plant-based food hits harder, tastes bolder, and leaves you wanting more.
How I Think About Food.
Plants Don't Play Second Fiddle
Every plant-based dish should command the table. I design menus where vegetables are the star — bold, surprising, and deeply satisfying. Never a side note.
Systems Create Excellence
Great food isn't just talent — it's repeatable systems. From kitchen operations to plating consistency, I build frameworks that let your team execute brilliantly every single service.
Profit and Purpose Coexist
Plant-based menus done right are your most profitable asset. Lower food cost. Higher perceived value. Better margins. Purpose and profit aren't opposites — they amplify each other.
The Guest Experience is Everything
A dish is a complete experience — taste, texture, visual impact, the story behind it. Every detail matters. I obsess over the complete picture from first impression to last bite.
The Work Behind the Work.
Trained in Global Cuisine
A world traveler who has studied and cooked across multiple continents — absorbing techniques, spices, and culinary traditions that shape every dish.
Food Network Winner — Twice
Winner of Food Network's Chopped (Season 4) and Iron Chef International — competing against the world's best and taking the title both times.
25+ Years Experience
Over two and a half decades building culinary expertise across global kitchens, world travel, and plant-based innovation in multiple markets.
3x Cookbook Author & Founder
Author of three cookbooks, founder of Knife N Spoon and co-founder of Flavor Bombe, and creator of The Restaurant Profit Playbook — actionable frameworks for food entrepreneurs.
As Seen In.
"I've always wanted to be my own boss."
Chef Ed Harris was profiled by Simply Buckhead magazine as an Executive Chef who left the restaurant grind to build something on his own terms — launching his consulting practice and Knife N Spoon out of Atlanta, Georgia.
Winner of Food Network's Chopped (Season 4), competitor on 24-Hour Restaurant Battle, and winner of Iron Chef International. His story is about more than food — it's about ownership.
Simply Buckhead · July/August 2015
Inside the Kitchen at Kembara.
Phoenix New Times captured Chef Ed Harris working alongside acclaimed chef Angelo Sosa at Kembara, perfecting the menu's dishes in the days before opening — a testament to the precision and collaboration that defines his craft.
As wok station chef, Ed brought his signature technique and bold plant-forward vision to one of Phoenix's most anticipated restaurant openings.
Phoenix New Times · Kembara Opening Feature
Let's Build Something Bold.
Whether you're a restaurant looking to transform your menu or a food entrepreneur building something new — I want to hear about it.