Zero-waste Chef Vojtech Vegh Visits Raffles Seychelles

Renowned chef Vojtech Vegh will visit Raffles Seychelles to offer a zero-waste plant-based dinner on April 22nd and also a masterclass on April 23rd. The zero-waste dinner at Losean Restaurant will consist of a curated tasting menu that utilizes the maximum of each ingredient thus creating no waste in the process. The intent is to demonstrate that zero-waste cooking does not compromise quality or flavour. The dinner will be created purely from local ingredients, proving that sustainable cooking even with local ingredients is the way forward.

Guests will also have the opportunity to learn how to apply zero-waste cooking in their own homes during the master class. Vojtech will be teaching easy ways to reduce food waste, such as turning some commonly wasted parts of ingredients into delicious dishes.

Vojtech Vegh is a zero-waste and plant-based chef and author of the book Surplus: The food waste guide for chefs. He has also opened the world’s first zero-waste and vegan restaurant in Cambodia in 2018 and since then, his work has focused on helping other chefs to reduce their food waste. Passing through many kitchens worldwide, chef Vojtech has seen an upsetting amount of food waste and a common concept of chasing perfection and discarding large amounts of food. After his return to Slovakia, he went on to work for some of the leading restaurants in the country and also co-managed the opening of the largest vegan restaurant in Slovakia. Growing up with a natural appreciation for food, it was disheartening to see the amount of food waste that is created in a restaurant’s kitchen.