What if I told you that one of the most celebrated French chefs, trained in the art of rich sauces, foie gras, and fine meats, completely abandoned it all? That he turnedhis Michelin-starred restaurant into a 100% vegan dining experience—not because he had to, but because he believed it was the right thing to do? Well, that’s exactly what today’s guest, Alexis Gauthier, did.
For years, Alexis thrived in the world of fine dining, mastering the traditions of French cuisine. But deep down, something didn’t sit right. He started questioning the use of animals in food and the ethics behind it. In 2014, he made a personaldecision to go vegan. But he didn’t stop there. In 2021, he shocked the culinary world by removing all animal products from his restaurant’s menu, turning Gauthier Soho in London into a groundbreaking, fully plant-based fine dining experience.
This wasn’t just a career change—it was a statement. Alexis believes that French gastronomy doesn’t need meat to be indulgent, creative, or extraordinary. He’s proving that plant-based cuisine isn’t a limitation—it’s an unexplored frontier, full of possibilities.
Today, we’ll dive into his journey, the challenges he faced, and why he believes the future of food is completely animal-free. We’ll also talk about the emotional side of his transformation, what it meant for him as a chef, a business owner, and a person who once built his career on dishes he can no longer stand behind.
So, whether you’re a food lover, a chef, or just someone curious about where the future of dining is headed, you won’t want to miss this conversation.
Timestamps:
03:10 The Journey of a Chef: From Traditional to Vegan.
05:05 The Impact of Culinary Choices on the Planet.
06:00 Emotional Transformation to Veganism.
09:50 Convincing a Team: The Shift to Plant-Based Cuisine.
12:35 The Awakening: Connecting with Animals.
15:05 The Ethics of Eating: Facing the Reality of Animal Suffering.
16:20 The Culinary Revolution: Discovering New Flavors.
19:35 Alexis’s Restaurants in London.
20:25 The Role of Restaurants in Promoting Veganism.
21:10 Consulting for Change: Empowering Chefs Through Plant-Based Thinking.
23:30 The Michelin Guide: Making Plant-Based Cuisine More Mainstream.
29:30 Creating Cruelty-Free Caviar.
32:50 The Confusion of Veterinary Ethics.
34:50 The Disconnection Between Animal Care and Consumption.
39:05 Animal Consciousness: Changing How We See Ourselves.
41:10 The Compassionate Revolution: A Vision for the Future.
43:20 Personal Transformations Through Veganism.
46:30 Navigating the Transition to a Plant-Based Lifestyle; Dos and Don’ts.
52:00 What’s Next: The Future of Plant-Based Cuisine.
55:15 Defining Happiness: Alexis’s Personal Reflection.
Book mentioned in the conversation:
“Antispeciste” by Aymeric Caron
Alexis’s Restaurants in London:
Gautier Soho: Vegan Restaurant & Private Dining Rooms, London - Gauthier Soho
Studio Gauthier: Studio Gauthier, Vegan Restaurant, London
123V: 123V Restaurant
Where to find Alexis Gaultier:
Website: https://www.alexisgauthier.co.uk
Instagram: https://www.instagram.com/gauthierinsoho/
Facebook: https://www.facebook.com/gauthiersoho
Twitter: https://x.com/gauthiersoho
Where to find Juan and Wave Business Excellence Footprint:
Website Wave BEF: www.wave-bef.com
Website: Health, Happiness & Planet: https://www.wave-bef.com/health-happiness-planet
Instagram: Health, Happiness & Planet: https://www.instagram.com/health_happiness_planet/
LinkedIn Juan Steigerwald: https://www.linkedin.com/in/juan-eduardo-steigerwald-01710b1/
YouTube WAVE BEF: https://www.youtube.com/@wavebusinessexcellencefoot1034
Feel free to contact Wave team at any time.
