Phil Saneski

Executive Chef, Good Eating Company; Alameda, CA

Phil Saneski is the executive chef of Good Eating Company. Phil’s culinary career started in Michelin-starred and James Beard Award-winning kitchens, yet he wanted to scale his impact beyond the traditional restaurant’s back-of-the-house experience. First up he joined the board of the Research Chefs Association (RCA), the leading professional community for food research and development. This experience led him to ReGrained, an innovative upcycled food startup, where he served as vice president of product and commander-in-chef. From there Phil led product development at CCD Innovation, a leading Bay Area-based consumer packaged goods consultancy. After consulting, he turned towards the nonprofit sector and served as culinary director of Farming Hope, a food security organization that trains disadvantaged communities towards personal well-being while rescuing food from going to waste. There he also led numerous culinary experiences that explored the future of food where sustainable products and plant-forward California cuisine were highlighted in projects from seven course tasting menu dinners to private events. Phil has spoken about sustainable food systems and chef-driven menus at SXSW, New Products, Food Integrity Global, the RCA, and Cereal and Grains Association conferences. His upcycled and vegetable-inspired recipes have been featured in Bon Appétit, Travel+Leisure, and Culinology. Phil graduated summa cum laude from Johnson & Wales with a BS in Food & Beverage Entrepreneurship. He looks for any reason to do a plant-forward collaboration popup.