FOUNDER/CEO, SOCIETY C.
OWNER, EXHIBIT C.
EXECUTIVE CHEF, MOTHER OF PEARL
Daphne Cheng is a pioneer in haute, plant-based cuisine. With her hyper-sensitive palate and creative vision, she focuses the culinary spotlight on fresh, seasonal vegetables. She challenges the status quo, believing that vegetables can and should be the centerpiece of a meal.
Cheng is a classically trained chef, but considers herself largely self-taught. She most enjoys juxtaposing ingredients and flavors in unusual ways, defying her father’s repeated admonishments, “Don’t play with your food.” The resulting dishes can be all at once elegant, provoking, and even bizarre, but most importantly delicious. Her global flavor palette evokes memories you just can’t seem to place.
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present + future
Through her renegade dinner parties, Cheng has garnered a cult following of foodies - both omnivorous and herbivorous alike. Cheng intends to conquer the world with vegetables and her trusty knife collection.
Her work has been featured in the Wall Street Journal, Well+Good, SELF Magazine, Forbes, Yoga Journal, Thrive Magazine, Fitness Magazine, the Dr. Oz show, and more. She's been featured in the 2014 + 2015 NYC Wine & Food Festival as one of the youngest and few female chefs.
She contributes to the Observer as the expert on the NYC vegetable dining scene and Time Magazine as an influential female entrepreneur.
Cheng attended the University of California, Berkeley, for a year before conceding to her dreams and enrolling in culinary school in New York. Shortly upon graduation, Cheng launched her own catering company, serving numerous individuals, companies, nonprofits and celebrities including Vera Wang, Alec Baldwin, Lea Michele, Eric Lewis, and Peter Max.
In 2013, she opened popular Tribeca supperclub Suite ThreeOhSix, serving ever-changing multi-course dinners to over 4500 guests in one and a half years.