Andrew Mayne

Senior Associate Director, Culinary Event Strategy and Plant-Forward Experiences,Stanford Dining, Hospitality, and Auxiliaries, Stanford University; Stanford, CA

Andrew Mayne is senior associate director of culinary event strategy and plant forward experiences at Stanford University. He has been with Stanford Dining Hospitality and Auxiliaries for seventeen years. Prior to that, he trained as a chef in New Zealand and operated his own catering businesses in both New Zealand and California. Andrew believes that education is the seed to change and that changing how we look at plant-forward menus requires a cultural and spiritual shift. A particular interest for him has been fermentation, which he sees as the cornerstone of all cultures throughout history. This process maintains the integrity of what is in season, and embraces the fortification of a well-supported microbiome within. Fermentation is the coevolution of bacteria and interaction with multi-cell organisms that has created a symbiosis to enable life as we know it today.