Greg Arnold is a chef from Los Angeles who focuses primarily on vegan, plant-based cuisine. Recently he opened the vegetarian restaurant MESAVERDE, in Santa Barbara, and is now about to endeavor on a new venture—vegan restaurant Plant Food and Wine, opening in Venice Beach, CA in the coming months. Arnold enjoys simplistic dishes that offer quality and wholeness to a modernistic way of living. He derives inspiration from Phil Jackson, Greg Popovich, and Cy Twombly.
Vegan Soba Noodles with Tonic Herbs, Issue 07 (Summer 2015)