Michelin-Starred Chef Dominique Crenn Opens Vegan Delivery Restaurant in LA

Chef Dominique Crenn—the first woman in the United States to ever be awarded Michelin’s highest distinction of three stars—recently opened the vegan delivery restaurant VitaBowl in Los Angeles. The eatery—which delivers healthful vegan meals to customers through a subscription model—was founded by Crenn and restaurateur Charles Michael Yim in San Francisco with an aim to offer nutrition-packed superfood meals. The LA location is now the main central kitchen, and Crenn and Yim plan to open additional outlets in Seattle, NYC, Austin, and Chicago in the coming months. VitaBowl offers globally inspired dishes such as the India Anti-Inflammatory (tri-color quinoa, heirloom carrots, beet pickled turnips, pistachios, mint, and coconut curry); the Korean Macrobiotic (sprouted brown rice, kimchi, marinated tofu, pickled mushrooms, wakame seaweed, and silken chive creme); along with fresh juices such as the Recharge Orange Boost and Immunity Golden Elixir. 

“Diet is paramount for our immune health. Last year when I was tackling breast cancer head-on, I considered every morsel I put into my body. Today, I stand here healthy and strong because I had access to the best ingredients,” Crenn told VegNews. “I founded VitaBowl alongside Charles Michael Yim because I am inspired to create an easy solution for people who are either wanting to take control of their immune health or if they require specific nutrition when managing a diagnosis. Not to mention, eating plant-based is incredibly beneficial to our planet. I’m inspired by the VitaBowl project because, ultimately, food is medicine. When we commune with nature, it allows the wealth of health to shine through your body, mind, and soul.”

Last year, Crenn vowed to no longer serve meat from land animals at her San Francisco-based restaurant group, Crenn Dining Group—which includes upscale restaurants Petit Crenn, Bar Crenn, Atelier Crenn, and Boutique Crenn—in an effort to reduce her environmental impact and set a precedent for other chefs. 

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