Mark Reinfeld, BS

executive chef, culinary consultant, author

founder, Vegan Fusion and Blossoming Lotus

Mark Reinfeld is a widely acclaimed chef, author, gourmet recipe developer, and culinary consultant and trainer, drawing upon over 20 years’ preparation experience in innovative vegan and raw food cuisine.  He has since 2012 served as Executive Chef for North American Vegetarian Society’s Vegetarian Summerfest, one of the largest vegetarian gatherings in the world.  He has been the featured chef for numerous other prestigious events, such as the Seed Food and Wine Festival in Miami, and was described by as being “poised on the leading edge of contemporary vegan cooking”.

Mark was the founding chef of the Blossoming Lotus Restaurant, which earned many honors, such as Honolulu Advertiser’s I’Lima Award for “Best Restaurant on Kaua’i”.  He has also received’s Recipe of the Year award, and Aspen Center for Integral Health’s Living Foods category Platinum Carrot award, which recognizes America’s top “innovative and trailblazing healthy chefs”.  His first cookbook “Vegan Fusion World Cuisine”, co-authored with Bo Rinaldi, won 9 national awards including a Gourmand award for Best Vegetarian Cookbook in the U.S.

Mark has also authored “The Complete Idiot’s Guide to Eating Raw”, “The 30 Minute Vegan”, “The 30 Minute Vegan’s Taste of the East”, “The 30 Minute Vegan’s Taste of Europe”, “The 30 Minute Vegan’s Soups On!” and the soon-to-be-released “Healing the Vegan Way”.  After completing a general course degree at the London School of Economics and Political Science, he went on to study holistic nutrition with an emphasis on live food nutrition, en route to his culinary career.  Through his Vegan Fusion company, he offers consulting, chef services, culinary workshops, chef trainings and teacher trainings internationally.