ABOUT THE AUTHORS

WICKED HEALTHY Founded by Derek Sarno and Chad Sarno, this thriving online community of plant pushers has quickly become the hub for sharing recipes and culinary inspiration. Wicked Healthy has been instrumental in the development of several plant-based brands and continues to consult with global grocery retailers, restaurants, and manufacturers on how to roll out healthy, sexy, plant-based foods to their customers.

DEREK SARNO is the executive chef and director of plant-based innovation for Tesco, the third-largest food retailer in the world. Derek is cofounder of the Wicked Kitchen line of foods in Tesco and cofounder of Good Catch Foods. He is also the former senior global executive chef at Whole Foods Market, where he catered all of the company’s major executive leadership events and oversaw national recipe development. After culinary school, Derek owned several critically acclaimed restaurants and catering businesses. He spent a few years farming and spent some quality time learning to meditate and cook a variety of foods at a Tibetan Buddhist monastery. Derek has always loved to train squirrels in the ways of the ninja.

FOR REAL!

CHAD SARNO is vice president of culinary at Good Catch Foods and cofounder of the Wicked Kitchen line of foods in Tesco. Chad also is an ambassador for Rouxbe, the world’s largest online cooking school, where he launched the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as senior culinary educator and media spokesperson for the Global Healthy Eating program. Before that, Chad launched a line of boutique restaurants in Istanbul, Munich, and London. He has been a contributing author to more than a dozen cookbooks, and if not in the kitchen he’s getting lost in his gardens.

(credit: Olaf Starorypinski)

DAVID JOACHIM has authored, co-authored, or collaborated on more than forty cookbooks, including several award winners and bestsellers such as The Food Substitutions Bible and A Man, a Can, a Plan, a series of healthy cookbooks that has sold more than 1 million copies. He has been developing recipes for Whole Foods Market magazine since 2011 and co-writes a long-running column on food science in Fine Cooking magazine. He is the cofounder of Chef Salt artisan salt seasonings, and his favorite cooking tool is a leaf blower.