Chef Ed Harris is a Consulting Chef, Product Developer, and food industry consultant specializing in plant-forward innovation, flavor systems, and scalable food solutions. With over 15 years of experience working across restaurants, consumer packaged goods, and R&D kitchens, he helps brands turn bold ideas into products that actually perform in the real world.

 

Known for bridging culinary creativity with operational and formulation strategy, Chef Ed works with food companies, startups, and hospitality groups to improve flavor, consistency, and efficiency without sacrificing soul. His work focuses on plant-based product development, ingredient functionality, and building systems that support growth.

 

At IFT, Chef Ed brings a practical, chef-driven perspective to food science, where flavor, function, and execution meet.

 

Presentation Summary
 

Cooking with Purpose: Wellness, Sustainability, and Travel-Inspired Cuisine explores how intentional cooking can support personal wellness, environmental responsibility, and deeper cultural connection, without sacrificing flavor or creativity. Drawing from global travel, real-world kitchen experience, and modern plant-forward practices, Chef Ed Harris shares practical insights on building dishes that are nourishing, resource-conscious, and inspired by the world’s great food cultures. This session bridges culinary craft and conscious decision-making, offering a fresh perspective on how chefs and food professionals can cook with meaning in today’s evolving food landscape.