Menu Development
Custom plant-based menus engineered for profit, flow, and guest experience. From fine dining to fast-casual — every dish earns its place.
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Plant-Based Culinary Mastery
Food That Demands
Food That Demands
Your Attention.
Chef Ed Harris transforms plants into bold, unforgettable experiences. Consulting, private dining, and culinary innovation — powered by Knife N Spoon.
25+
Years Experience
3
Cookbooks Published
2x
Food Network Winner
What I Do
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Consulting Services
Staff Training
Transform your kitchen team with hands-on plant-based techniques, systems, and standards that elevate every plate leaving your kitchen.
Learn More →Restaurant Strategy
Comprehensive operational audits, profit playbooks, and growth strategies for restaurants ready to dominate their market.
Learn More →Private Chef Services
Exclusive plant-based dining experiences for private clients, events, and corporate functions. Elevate every gathering into an unforgettable occasion.
Learn More →Product Development
From concept to shelf. Chef Ed has launched 40+ products and helped clients do the same — CPG lines, food brands, and signature products built to sell.
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Featured Recipes
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Plants That Hit Different.
Each dish is a statement. Explore Chef Ed's signature plant-based creations.
Signature
Brussels + Mango Blossom
Roasted brussels, mango, sesame, herb oil, crispy chive
Editor's Pick
Cauliflower Stir Fry
Wok-charred cauliflower, mango, pickled beet, fresh herbs
Fan Favorite
Spiced Citrus Tarts
Cinnamon-glazed pastry cups, citrus curd, coconut cream drizzle
Client Stories
Results That Speak.
"This culinary master class by Chef Ed Harris is simply inspirational. Your story, your journey, the obstacles you've overcome — it really motivates me. Maintaining your integrity and character is very, very crucial to the success of your business. Thank you for reminding us of that."
"Chef taught us about sustainability in branding and preparing our meals. He really boosted our self-esteem and our capabilities — what we are capable of doing with food in the kitchen. I would encourage anybody to sign up for this class."
"It was very interesting to see how you could take such simple ingredients and create a beautiful plate. Chef also went through the importance of packaging and how to educate customers — not only to extend shelf life but to take care of the earth. I would definitely invite other persons to educate themselves with Chef Ed Harris."
"Chef Ed gave us a demonstration in the kitchen — he cooked up a few recipes which looked phenomenal, and I knew it tasted amazing. We also touched on mindset and the power of the subconscious mind, because it plays a big role as a business owner. This program has been very helpful and knowledgeable to me."
"It was amazing working with you. You have a great personality, great energy, very professional. You came in, you helped us streamline, you helped us with the cooking and the recipes. You were fun in the kitchen. We were really working with a celebrity chef. You made me comfortable to ask you anything — you came in wanting to help, and I love that. I'm gonna tell everybody about you."
From The Kitchen
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Latest Thoughts
Technique
Why Every Restaurant Needs a Plant-Based Revenue Strategy in 2025
The shift isn't coming — it's already here. Here's how smart operators are capitalizing on the plant-based movement without losing their identity.
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Recipe
Jackfruit Tacos That Will Convert Every Meat-Eater at Your Table
Business
How to Price Your Plant-Based Menu for Maximum Profit
Technique