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The Natural Epicurean Academy of Culinary Arts

We are training the next generation of culinary professionals to create health through a focus on a plant-based diet.

  • Stage $1M in TTM Revenue
  • Industry Education
  • Location Austin, TX, USA
  • Currency USD
  • Founded December 2009
  • Employees 20
  • Website

Company Summary

The Natural Epicurean Academy of Culinary Arts is the leading whole-food, plant-based professional culinary school in the US. Our core program is a $23,000 nine hundred (900) hour, six-month intensive immersion in plant based cooking. A campus in Portland, Oregon is being developed, and plans to expand into Chicago and several other cities are in work. A blended, online ‘pro-sumer’ curriculum is being launched in 2012


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    Rich Goldstein

    Rich is focused on brand building and social enterprise as the CEO of two industry-leading enterprises focused on the LOHAS market. His work integrates the wisdom of Eastern and Western philosophies on health and well-being is focused on changes in healthcare and lifestyle. Previously he served as CEO of a publicly held jewelry manufacturer, and sold a prior start up tech firm to a future successful IPO. Rich will complete his MPH in May 2012

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    Ken Rubin
    VP Culinary Arts

    A leader in the culinary field with 20 years of achievement as an education executive, school administrator, and food editor. He has opened 10 culinary schools, trained thousands of chefs, and was a senior executive with Le Cordon Bleu and the Art Institutes. He has a MA in food anthropology and has been published over 100 times. He is a Director with the Int’l Assoc. of Culinary Professionals and incoming co-chair of the Culinary Trust

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    David McIntyre
    School Director, Portlan

    A life-long culinary professional with 25 years of industry experience including fine dining, food photography, food retail, academic research and culinary education. He studied English at UT and did graduate work in Food Studies at NYU, where he worked under the esteemed Dr. Marion Nestle. He is the co-chair of the Portland Multnomah Food Policy Council and is a policy leader with the International Association of Culinary Professionals.

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    Maya Farnsworth
    School Director, Austin

    Maya Farnsworth has 14 years of experience in restaurant management, recipe research and development, operations and culinary instruction. She served as the lead R&D chef at HEB’s Central Market. Maya holds a B.S. in Environmental Science from the University of New England and studied soil ecology and plant pathology at the University of California, Davis.

Previous Investors

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    RRG Family Ventures
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    Keilah Investments