Chef Alan Bergo is a Midwestern native. After 10 years working under chefs from Italy, he was sous chef to Lenny Russo at St. Paul’s 7-time James Beard nominee Heartland, executive chef of the Salt Cellar, and finally, chef at farm to table cornerstone Lucia’s in Minneapolis.

He’s best known as a leading authority on culinary uses of mushrooms and plants via his website Forager | Chef: the largest resource on wild mushroom cookery on the web.

His first book in his three part series, an exploration of wild plants, herbs, garden vegetables, nuts and starches titled: The Forager Chef’s Book of Flora, will be released in late June 2021 by Chelsea Green Publishing.

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Preorder Alan's New Book!: https://foragerchef.com/the-forager-chefs-book-of-flora/

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