Meet Chef Plotkin

Alexander Benjamin Plotkin is a visionary culinary innovator, blending over 20 years of expertise in both gastronomy and food science. He is renowned for his ability to translate bold culinary ideas into market-ready products, with a deep understanding of culinary artistry, product development, and food technology. Throughout his career, Alexander has worked at the intersection of culinary innovation and scientific advancement, pushing the boundaries of what food can be. His work spans prestigious restaurants, groundbreaking food tech companies, and high-impact development projects, earning him a reputation as an industry leader.

Currently, Alexander serves as the Founder and CEO of Epic Eats, LLC, a food innovation consultancy that partners with companies across the food industry to improve existing products and create entirely new ones. Through Epic Eats, he provides expert product development, menu design, and strategic guidance, helping food tech startups, ingredient suppliers, and major food brands optimize technology for culinary applications. He has also assisted investment groups with product diligence and market analysis, identifying growth opportunities and mitigating risks within the food sector.

In addition to his work with Epic Eats, Alexander serves as a Culinary Advisor to Nature's Fynd, a pioneering company leveraging biotechnology to create sustainable, nutritious food solutions.  Before becoming an advisor, Alexander was the Director of Culinary Innovation for Nature’s Fynd. In this role, he collaborates with top culinary and scientific minds to shape the company’s product development strategies. Notably, he works alongside Chef Eric Ripert where they co-created a range of salad dressings and other food service products. He also played a key role in NASA’s space food research, helping to engineer new food solutions utilizing the Fy protein as a primary protein source. Alexander’s work at Nature’s Fynd is a testament to his ability to guide novel food projects from conceptualization to successful commercialization, fusing culinary art with scientific innovation.

Before his time at Nature’s Fynd, Alexander was the Chief Culinary Officer at Tovala, a leading food tech company recognized for its innovative smart oven and meal service. As CCO, Alexander led the company’s entire culinary innovation strategy, crafting new product lines from ideation through to testing, formulation, and launch. By working closely with cross-functional teams, he ensured that culinary innovations were seamlessly integrated with consumer insights, driving product differentiation and helping the company thrive in a competitive market.

In a bid to deepen his expertise, Alexander took a distinctive approach by serving as a Corporate Executive Chef at Kerry Flavors and Ingredients, where he developed cutting-edge food solutions for some of the largest food companies worldwide. Driven by a desire to better understand consumer eating habits and the intricacies of scaling food production, Alexander focused on mastering the art of creating accessible, high-quality products that resonate with a broad audience. These invaluable skills—rooted in consumer-centric design and operational scalability—continue to play a pivotal role in all of Alexander’s endeavors.

Earlier in his career, Alexander honed his culinary skills at some of the world’s most celebrated restaurants, including Noma in Copenhagen and Alinea in Chicago, working closely with legendary chefs René Redzepi and Grant Achatz. His time at Noma redefined his boundaries of flavor and technique, while his role at Alinea solidified his expertise in creating groundbreaking culinary experiences. He also served as the Director of Culinary Innovation at Cantu Designs, collaborating with companies like SpaceX and NASA to push the limits of food technology.  He also co-wrote the “Miracle Berry Diet” cookbook with Cantu, blending his culinary mastery with scientific exploration.

A graduate of Indiana University with a B.A. in Food Science and Entrepreneurship, Alexander further honed his craft through studies in food and oenology abroad in San Sebastián, Spain, and Bordeaux, France, deepening his knowledge of global food cultures and wine production. 

With a career defined by collaboration, innovation, and an unwavering commitment to quality, Alexander continues to explore new frontiers in the food industry. Whether developing space food for NASA, creating sustainable protein sources, or shaping the future of food tech, his work exemplifies the powerful convergence of culinary art and cutting-edge science.