Who Are This Year’s Met Gala Chefs And Why Are They Only Cooking Vegan?

For the first time since 1948, the Met Gala will serve its fashion-forward guests a fully plant-based menu crafted by 10 chefs

Previously scheduled to take place in May but postponed to September 13 due to COVID, the 2021 Met Gala will serve its guests for the first time ever a fully plant-based menu as part of its overarching mission of diversity and inclusion. This year's event will be co-chaired by actor Timothée Chalamet, vegan musician Billie Eilish, tennis star Naomi Osaka, and National Youth Poet Laureate Amanda Gorman. The gala's organizer and Vogue editor-in-chief, Anna Wintour, has tasked celebrity chef Marcus Samuelsson with creating a modern American dining experience that matched the event’s aspirations. As a result, the event will feature a sustainable, plant-based menu with recipes from a group of 10 up-and-coming chefs based in New York City: Fariyal Abdullahi, Nasim Alikhani, Emma Bengtsson, Lazarus Lynch, Junghyun Park, Erik Ramirez, Thomas Raquel, Sophia Roe, Simone Tong, and Fabian von Hauske.

They are restaurant owners, cookbook authors, and general inventors of delicious recipes, all carefully chosen by restaurateur-chef Marcus Samuelsson.

Samuelsson expressed in a press release from the Met that “after a difficult two years for the restaurant industry, this will showcase the work and tell the stories of a dynamic group of chefs while presenting an exciting menu of delicious, plant-based dishes. The gala offers an incomparable opportunity for emerging talent to elevate their careers and share their perspectives and craft.”

The 2021 Met Gala will be a more intimate celebration of the Costume Institute’s next exhibition, “In America: A Lexicon of Fashion.” Making a conscious effort to celebrate American culture in every detail, the Met is considering everything from fashion to food, with the plant-based canapés, entrées, and desserts focusing on each chef’s interpretation of regional American cuisine.

See more: Food For Thought: 5 Reasons To Go Plant-Based