👉 THE GREEN SPOON: A NEW LIMITED SERIES🌱🍎 Step into the world of culinary magnificence as we sit down with the globally acclaimed Chef Ricky Saward, a pioneer who etched his name as one of the world's foremost vegan chefs. In this compelling episode, we journey with Chef Saward, traversing his personal and professional voyage, unveiling the ethos that underpins his kitchen, and diving deep into the confluence of innovation and age-old traditions. Beyond the flavors and techniques, Ricky sheds light on curating an unparalleled consumer experience that goes beyond the palate. More than just a culinary discourse, this episode underscores the paramount importance of sustainability in gastronomy, highlighting how every bite we take can be a step towards a greener, more harmonious future. Join us for this delectable conversation, and let Chef Saward's passion and philosophy inspire your next meal. About Ricky Saward Ricky Saward is a German chef, entrepreneur, and cookbook author. He is the head chef and partner at the Seven Swans restaurant in Frankfurt am Main, which was named the world's first-starred vegan restaurant by the Michelin Guide 2020. Life and career: Once completing his cooking apprenticeship in 2008, Saward worked for two years at the Hilton Vienna in Vienna. He then moved to Sydney, Australia. There he spent a year cooking at Luke Mangan's Glass Brasserie under chef Joe Pavlovic. In 2013, Saward cooked in New Zealand as part of the Young Chef Exchange Program. Among others in Merediths and Clooney (Auckland), RATA (Queenstown), Logan Brown (Wellington). Back in Germany, he moved to Frankfurt am Main where he worked in various renowned restaurants before taking up the position of Executive Chef at Seven Swans restaurant in 2018. Saward's unique, sustainable philosophy made him famous in 2019. Radical, regional, seasonal cuisine based on the motto "farm to table" and "root to leaf" with vegetables and herbs from our own permaculture, the Braumannswiesen in Bad Homburg. He dispenses with products from overseas, meat substitutes and any spices. Conservation of resources such as water, paper and plastics play a major role here. Organic waste is returned to the field and composted. In 2019, Saward was awarded a Michelin star for its vegetarian cuisine. Thus he was one of five vegetarian star chefs in the world. In addition, his sustainable way of cooking was awarded the world's first Michelin Guide sustainability award in 2019. In 2020, the green star of the Michelin Guide followed, which stands for sustainability. In mid-2019, Saward decided to give up animal products completely and to focus more on products from their own cultivation and from the region. In 2020 he was again awarded the Michelin star for his purely plant-based cuisine. He was the first vegan-starred chef in the world and is the only one in Germany still. Awards: 2017: Cooking Talent 2017 Since 2018: One Michelin star in the Michelin Guide Since 2019: Sustainability award from the Michelin Guide 2020: Gastronomy Concept of the Year (Rolling Pin Magazine) 2021: 35th place in Germany's 100 Best Chefs (Rolling Pin Magazine) 2021: 16 points in Gault Millau 2022: Discovery of the Year (Der Große Guide) 2022: 50Best Discovery (The World's 50 Best Restaurants) 2022: Discovery of the Year 2022 (We're Smart Green Guide) 2023: 4 Toques (Der Große Guide) 2023: Chef of the Month June (Feinschmecker Magazine) Filmography: 2019: Plan B: Farming for the Future (ZDF) 2019: Vegetarian with Star "Seven Swans" (DW) 2021: Guest Judge "The Taste" (Sat.1) 2022: Kitchen Impossible (VOX) 2022: Germany's Only Vegan Star Chef (RheinmainTV) 2023: Winter Vegetables (HR) 2023: At the Pass (ARD) 2023: Free From… (ARTE) 2023: Galileo Documentary (ProSieben) *broadcast to follow 2023: Chefs Table Vegan (Netflix) *In production (TOP SECRET) 2023: Seven Swans Documentary (Warner Bros.) *In production