Folia, a consultancy and teaching partnership with vegan chef Matthew Kenney, aims to introduce vegan options on menus in restaurants around the world
Saudi Arabian Prince Khaled bin Alwaleed, known for his vegan lifestyle, has partnered with Californian plant-based chef Matthew Kenney to change the hospitality and food service industry on a global scale.
The plan involves introducing vegan options on menus in restaurants around the world through the partnership created by Prince Khaled's KBW Ventures and Matthew Kenney called Folia.
The venture started with a plant-based menu at the Four Seasons Hotel Los Angeles at Beverly Hills, which includes 10 wholesome, plant-based items including starters, entrées, and desserts created by Kenney.
“The appeal of plant-based cuisine has never been stronger,” said Prince Khaled.
“My partnership with Matthew Kenney for this new menu at Four Seasons Hotel Los Angeles at Beverly Hills is just the beginning.
“This new venture will introduce truly healthy menus to people who otherwise would not have had an opportunity to see the array of options available in the plant-based world; especially when a master chef is at the helm,” he added.
So excited to announce a really exciting partnership #KBW_Ventures has with @MatthewKenneyCuisine to help companies develop truly heathy food options in their menus. . Our goal is to open their guests/customers eyes to how beautiful and nutritious plant based food really is. . متحمس للإعلان عن واحدة من أهم الشراكات #KBW_Ventures مع MatthewKenneyCuisine@ لمساعدة الشركات على تطوير الخيارات الغذائية لجعلها مغذية حقا. هدفنا هو فتح اعين ضيوفهم على مدى جودة الأغذية النباتية. . نراكم في مدينتكم قريبا! . See you in your part of the world soon! . #plantbased #matthewkenneyculinary #health #wellness #life #Folia
The menu launch in Beverly Hills is first phase of the partnership, with plans in place to bring the Folia menu to food and beverage operators around the world.
Khaled, speaking to Plant Based News, described the partnership as a consultancy and teaching company.
"We will target hospitality companies, as well as those with a role in the food and beverage industry, to help them better understand what plant-based food really is, and to facilitate them transforming their 'healthy options' into truly healthy options that are tasty and look amazing,” he said.
"And this service is not just for high-end food places or high-end hospitality companies, but for everyone. It will be for the masses - all ends of the spectrum. It will be for every type of cuisine, from fast food and casual dining to fine dining."
The Folia menu at the Four Season’s includes Watermelon Poke, marinated in a flavourful ponzu lime broth; Hearts of Palm Ceviche with California fruit, vegetables and edible flowers; Beet Hummus with oregano cream; and Dukkah Avocado with spicy greens, preserved lemon and tomato jam.
Entrees include Green Herb Tacos filled with roasted squash and king oyster barbacoa, and the signature Cacio e Pepe kelp noodles with a creamy cashew pepper sauce.