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.
"Chef Ed transformed our menu from an afterthought to our biggest revenue driver. Plant-based dishes are now our bestsellers. The consulting ROI was immediate."
"The private dinner Ed prepared was unlike anything our guests had experienced. Every single dish was a conversation starter. Pure artistry."
"Ed's staff training program completely elevated our kitchen. The team has new confidence, consistency is up, and our plant-based section is always sold out."
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