Radishes & Other Veggies
Laura Stec - Innovative Cuisine

Video Profile and Speaking Sampler


Laura Stec is a chef, author, public speaker and green-cuisine consultant. Currently, she is Corporate Chef for Pescadero Foods, Inc., sustainably farming their Wattle & Comb®100% pasture-raised eggs for market, and creating a local foods product line for the National Schools Lunch Program. She is also Culinary Health Educator for Kaiser Permanente Medical Group.

Trained at the Culinary Institute of America, the School of Natural Cookery and the Vega Macrobiotic Center, Laura worked in restaurants since age 16, including the iconic Seva in Ann Arbor, MI, and the San Francisco Bay Area's Left Bank and Flea Street Café, before opening Laura Stec - Innovative Cuisine. Past clients include: Google, Stanford University, Joel Salatin, the American Medical Women's Association, Environmental Defense Fund, Sheldon Whitehouse for Senate, Ronnie Lott, the Biomimicry Conference, Harvard University, Ralph Nader and others.

Laura is former chef for Kaiser Permanentes’ organic farmer's market and LifeLong Inc., and former consulting chef at the International Culinary School at the Art Institute of California. Contemporary-nutritional, high-vibe organic, California cuisine, is her specialty.

Promoting food as having a powerful effect on personal and planetary health, Laura founded EcoEaters in 1988, one of the first food and environment education programs in the U.S. She also helped found and taught for The Peaceable Plate Schools Lunch Program, and is a former instructor for Chef's Collaborative Adopt-A-School campaign. From 1994 - 2011, she was part time staff at Bay Area Action / Acterra; a Palo Alto, CA environmental organization. While there, she founded EEAT (the Environmental Eating Action Team) and was chef of the popular Decadent Dinner Parties for over 10 years. Seamlessly combining her work in the food and environmental sectors, Laura still inspires classrooms and corporations on ways to have a positive effect on the environment through food choices. It is her passion.

In partnership with EcoSpeakers.com, Laura lectures nationally and internationally, and consults with corporations such as Loews Hotels on incorporating "green cuisine" into food service. Her lectures include: Cool Cuisine - Feed your Body, Mind and Planet, Quick Cooking for Optimal Health and Flavor, The Business of Eating - Green Cuisine Trends and Practices, Eat More Vegetables!, Healing Food and the Power of Macrobiotics, and Kitchen Medicine: Cooking with Medicinal Herbs and Spices, to companies such as Wilson Sonsini Goodrich & Rosati, Lawrence Livermore Lab, Apple Inc., Roche, Oracle, The Health Trust, Stanford Hospital and Clinics, The Culinary Institute of America, California Farmers' Market Association, American Holistic Nurses Association, Sun Microsystems, and IBM, among others.

Cool Cuisine - Taking the Bite out of Global Warming (Gibbs Smith, 2008) was was co-authored with atmospheric scientist and Google Science Fellow Dr. Eugene Cordero, professor at San José State University. It addresses why global warming could be the best thing to happen to the culinary world in a long time, and reports on innovative science, business, and savory solutions to the Global Warming Diet. Readers embark on an exploration that feeds mind and mouth with art, science, food lore, culinary tips and recipes on how to cook a global cool cuisine.