1st Slate of Official ‘TVD Recommendations’
Publication #5
Over the past several years, The Vegan Digest (TVD) has observed many market participants in the vegan community and beyond. TVD has sampled many exemplary products from hospitality, consumer goods, and service-based companies. As TVD continues to monitor new market entrants and observe market participants transition away from offering vegan products, it’s clear that a dedication to quality products within a firm’s chosen product segment is crucial for increased market share.
Daniel Humm & Eleven Madison Park
As a three-Michelin-starred world-renowned restaurant, Eleven Madison Park (EMP) offers plant-based creations during each service in Manhattan, NYC. EMP frequently plans and executes specialty pop-ups and collaborative culinary events. Well known for nearly twenty years of award-winning service and dining, “in 2022 Eleven Madison Park became the first restaurant in the world to earn three Michelin stars for an entirely plant-based menu,” says Daniel Humm.
EMP is supported by a larger hospitality group with composite entities that espouse similar values and a dedication to quality. Daniel Humm, a globally recognized chef and executive with global reach; he oversees world-class management personnel and staff while also contributing to philanthropy. EMP and Daniel Humm are at the very top of ‘traditional fine-dining’ hospitality groups, yet the ‘Daniel Humm Hospitality’ group manages to exhibit a firm pulse on the culinary zeitgeist. In addition to earning an official ‘TVD Recommendation’ status, Eleven Madison Park is also rated as ‘Exceptional’ within the ‘TVD Culinary Innovators’ watchlist.
Tal Ronnen & Crossroads Kitchen
Tal Ronnen is a well-known chef and executive. As the founder of LA’s most popular fine-dining vegan restaurant, Crossroads Kitchen, Tal Ronnen is perhaps the most prominent plant-based chef in the world.
Crossroads Kitchen is located in the heart of Los Angeles and also has an exquisite restaurant venue in one of the top-tier Las Vegas resorts. Tal Ronnen and Crossroads Kitchen have multiple decades of experience serving innovative plant-based creations with high-quality ingredients and a dedicated clientele.
Crossroads Kitchen serves a brunch menu with natural ingredients that provide an experience of well-known dishes, all without any animal-based ingredients. Tal Ronnen and Crossroads Kitchen have crafted lunch and dinner menus that offer recognizable classic fare not ordinarily expected at plant-based restaurants. Ask any long-term vegan where they would like to have a special occasion dinner; it’s going to be Crossroads Kitchen.
Claudia Pievani & Miomojo
Passion, innovation, and cruelty-free materials establish a readily observable ethos for Miomojo, a fashion company founded in 2012 by Claudia Pievani. As the Chief Executive Officer of Miomojo, Claudia Pievani is a thought leader in corporate practices that place emphasis on cruelty-free business operations.
Miomojo’s product range is couture-esque, balancing high fashion, artistry, and expression. “No-compromise” is a description used to market vegan products. Miomojo ‘leather’ and other innovative cruelty-free products are truly no-compromise.
Miomojo products explore the bounds of product design forethought, and the company expertly executes Italian-based production of quality products. Claudia Pievani is an active promoter and speaker in support of veganism. With innovative product development and thought leadership, Claudia Pievani and Miomojo work well to rally the vegan community.
Miomojo products are ‘made in Italy.’ Miomojo’s operational sales, collaborations, and partnerships are global. These partnerships include campaigns with ‘People for the Ethical Treatment of Animals’ (PETA) as well as ‘B Lab Global,’ which certifies Miomojo as a ‘Certified B Corporation.’
