Recipes from a harm-free kitchen.

People are my passion. Food is my favorite way to bring them together.

Plant-based recipes · Easy to make · Worth sharing

    Free. No schedule. Leave whenever you like.

    Jesse Brune laughing at the kitchen counter, holding a coffee cup.
    Carrot ginger soup in a dark bowl, finished with microgreens, cracked pepper and chilli oil.
    Jesse Brune in chef whites, working at the pass in a professional kitchen.

    What I'm here for

    This is how I contribute.

    I make plant-based food for people who genuinely love food. Recipes that satisfy, surprise, and keep you coming back for more.

    I've spent more than twenty years in professional kitchens. I trained at Le Cordon Bleu. I'm also a dad, so I know food has to do more than look beautiful or sound good on paper. It has to taste incredible, satisfy real appetites, and work in real life.

    I'm still learning. Still expanding my understanding and my repertoire. And these days, I'm pointing everything I know at plants.

    I believe food can be crave-worthy and deeply pleasurable while also supporting our health, respecting the planet, and extending kindness beyond our own plates.

    No living being needs to suffer just so I can be satiated.

    That's a decision I made for myself. I'm not here to police your plate, demand perfection, or hand out moral judgment. I'm here to make eating more plants feel exciting, generous, and completely worth it.

    If more people eat this way a little more often, and genuinely love what's on the plate, I'll call that a success.

    Food that gives life, without taking it away.
    I'm glad you're here.

    Asparagus spears dressed with olive oil, sea salt, cracked pepper and citrus zest.

    Vibrant. Easy. Delicious.

    Just because it's good for you doesn't mean it has to put you to sleep.

    Do the best you can with what you have.

    A platter of grilled aubergine, courgette and roasted red peppers with rosemary.
    A pastry crust pressed into a pie dish on a floured wooden bench, rolling pin alongside.
    Spaghetti in a wooden bowl with tomato sauce, nutritional yeast and torn basil.

    Private dinners

    I'll cook this at your house.

    Three courses in your own kitchen, served at your table, for eight to forty people. Plated and elegant, family style and generous, or standing with a glass in your hand. Los Angeles.

    See how it works and what it costs
    Jesse Brune laughing outside a restaurant, holding a coffee cup.

    "Jesse is the real deal."

    Jon Robin Baitz

    Jesse Brune smiling in a black Violet chef jacket.

    Jesse Brune is a Le Cordon Bleu trained chef with more than twenty years in professional kitchens. He has spent his career cooking, teaching, and developing recipes, and he is the Director and Head Chef at Violet Cooking School. These days he is pointing all of that at plants. He lives in Los Angeles with his husband Chris, their two kiddos, and a scrappy little dog.

    If we're not laughing, we're missing the point.