With plans to launch 1000 venues over the next 10 years, plant-based restaurant, Flave, has swung open the doors to its flagship site in Sydney’s Bondi.

The brainchild of Samantha and Stuart Cook (former CEO of Mexican restaurant chain, Zambrero), Flave came about after the couple struggled to access nutritious, flavoursome and convenient plant-based dining options.

Executive chef Scott Findlay with owners Sam and Stuart Cook.

The pair has recruited executive chef Scott Findlay, who brings with him a wealth of experience in plant-based cooking. After training under acclaimed chef Gordan Ramsay, Findlay honed his plant-based skills working as a private chef to Sir Paul McCartney, a pioneer of the Meatless Mondays Movement, as well as a number of celebrity flexitarians including Rihanna, Beyonce, Madonna and Elton John.

Burgers and bowls are the pillars of the Flave menu.

The menu at Flave comprises a range of burgers, bowls, sides and desserts, with signature dishes including a Spicy American Cauli Burger, Ultimate Cheeseburger, Italian Not-Meatball Salad and a Tokyo Tartare Sushi Bowl.

The brand has ambitious expansion plans, aiming to grow a global network of 1000 locations over the next 10 years. This will include a combination of company-owned territories, franchise outlets, cloud kitchens and outpost models.

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