Plants at the root. Flavor at the heart. Made for gathering.

People are my passion. Food is my favorite way to bring them together.

Recipes · Easy to make · Worth sharing

Plan a private dinner Recipes on Instagram (opens in a new tab)
Jesse Brune laughing at the kitchen counter, holding a coffee cup.
Vegan carrot ginger soup in a dark bowl, finished with microgreens, cracked pepper and chilli oil.
Jesse Brune in chef whites, working at the pass in a professional kitchen.

What I'm here for

This is how I contribute.

I make plant-based food for people who genuinely love food. Recipes that satisfy, surprise, and keep you coming back for more.

I've spent more than twenty years in professional kitchens. I'm also a dad, so I know food has to do more than look beautiful. It has to taste incredible, satisfy real appetites, and work in real life.

These days, I'm pointing everything I know at plants.

I believe food can satisfy us deeply and still be gentle with the world around us.

That belief shapes the way I cook. My aim is simple: to make eating more plants feel exciting, generous, and completely worth it, whether you're here for every meal or just tonight.

I'm glad you're here.

Vibrant. Easy. Delicious.

Just because it's good for you doesn't mean it has to put you to sleep.

A vegan antipasto platter of grilled eggplant, zucchini and roasted red peppers with rosemary.
A vegan pastry crust pressed into a pie dish on a floured wooden bench, rolling pin alongside.
Vegan spaghetti in a wooden bowl with tomato sauce, nutritional yeast and torn basil.

Private dinners

I'll make this at your place.

Private plant-based dining in your own home, for eight to forty guests. Plated and elegant, family style and generous, or the kind of food you eat standing with a glass in your hand. Los Angeles.

  • Seated dinners from $165 per person
  • Cocktail gatherings from $125 per person
  • $1,600 minimum
Plan a private dinnerSee pricing
Vegan whipped white bean purée swirled on a white plate, topped with roasted red peppers, garlic, olive oil and a sprig of thyme, with a seeded cracker at the edge.

A word from the table

“Jesse is the real deal.”

Jon Robin Baitz

Le Cordon Bleu trained · 20+ years in professional kitchens · Director and Head Chef at Violet Cooking School

As seen on

As seen on Food Network, Bravo, OWN, E!, Access Hollywood, The Doctors, Home & Family, Men's Health, OUT, The Advocate, The Seattle Times, Us Weekly, and Life & Style.

Stay in the mix

I've always been terrible at keeping secrets.

Plant-based recipes, practical kitchen notes, and whatever I'm figuring out. The recipes live on Instagram for now, and when I learn something new, you'll hear about it here first. I'll tell you what worked and what didn't, and the recipes I send are the ones that worked.

I work full time, I have two kids, and we cook on a budget. If more people eat this way a little more often, and genuinely love what's on the plate, I'll call that a success.

    Free. No schedule. Leave whenever you like. Privacy.

    Jesse Brune grinning in a striped apron, holding a spear of asparagus up to the camera.
    Jesse Brune smiling in a black Violet chef jacket.

    Jesse Brune is a Le Cordon Bleu trained chef with more than twenty years in professional kitchens. He has spent his career cooking, teaching, and developing recipes, and he is the Director and Head Chef at Violet Cooking School. These days he is pointing all of that at plants.

    He lives in Los Angeles with his husband, their two kiddos, and a scrappy little dog.

    If we're not laughing, we're missing the point.