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Highly awarded chef Alejandro Cancino never set out to become a pioneer of the plant-based cooking scene. And yet – having spent many years building a remarkably successful career as a respected culinary talent, both in Australia and internationally – in July 2018, Alejandro made a bold decision. He stepped away from his secure trajectory to focus on his and his wife Paola’s shared vision of creating a sustainable, plant-based future. Alejandro trained internationally at Mugaritz in Spain, Le Manoir aux Quat’Saisons in England and at Bulgari in Japan. In 2008, he was awarded Young Chef of the Year in the UK, then, in 2013, Best New Talent in Australia, and Chef of the Year in Queensland. Under his leadership, he saw Brisbane’s acclaimed restaurant Urbane grow from a two-hatted to a three-hatted venue – becoming one of only six restaurants in Australia to share this achievement. Now, Alejandro, alongside Paola and his young daughter Lola, is focussed on further transforming the Sunshine Coast into a go-to destination for plant-based cuisine developing delicious recipes for his family business Fenn Foods.