Jason Wyrick

NY Times Bestselling Vegan Author, Executive Chef, and Food Editor

www.thevegantaste.com (email list with approximately 30,000 members)
Jason@thevegantaste.com
623-680-7468
Address upon request

Short Bio

In 2001, Jason Wyrick reversed his type 2 diabetes by adopting a healthy vegan diet. During that journey, he learned a valuable lesson. If the food was lackluster, no one was going to eat it. Subsequently, he left his job as the Director of Marketing for a Ft. Worth technology firm to become a vegan chef and help others successfully adopt a vegan diet by making outstanding vegan food. Since becoming a vegan chef, he has taught at a prestigious culinary academy, published the world’s first vegan food magazine, has been featured by the NY Times, has written several books, including co-authoring the NY Times Bestseller 21 Day Weight Loss Kickstart and his latest book, Vegan Tacos. Chef Jason Wyrick specializes in making vegan cuisine approachable and in taking authentic cultural recipes and creating vegan versions of them that are true to the original intent.

Writing Credentials

  • Author and Principal Photographer of Vegan Tacos: Authentic and Inspired Recipes for Mexico’s Favorite Streetfood, Vegan Heritage Press/Andrews McMeel Publishing, 2014 – named as one of VegNews’ top 15 most anticipated cookbooks
  • Co-author of Power Foods for the Brain with Neal Barnard and Christine Waltermyer, Grand Central Life & Style, 2013
  • Co-author of NY Times Bestseller 21 Day Weight Loss Kickstart with Neal Barnard, Grand Central Publishing, 2011
  • Contributor to Get Healthy, Go Vegan Cookbook with Neal Barnard, Da Capo Lifelong Books, 2010
  • Publisher and Founder of the world’s first vegan food magazine The Vegan Culinary Experience -22 Issues, Vegan Grail, 2008 – 2013, Additional Experience: Author, Photographer, Editor, Layout and Design
  • Food Editor of Living the Farm Sanctuary Life: How to Bring the Happiest Place on Earth Home to Eat Healthier, Feel Better, and Live Longer by Gene Baur with Gene Stone, Rodale, 2015
  • Contributor to the sites One Green Planet, Forks Over Knives,PCRM.org, and VegKitchen.com
  • Featured in the NY Times, Vegetarian Times, VegNews, Edible Phoenix, and Arizona Republic

Chef Credentials

  • Executive Chef of The Vegan Taste
  • Executive Chef of The Vegan Culinary Experience
  • Executive Chef and Product Developer of Devil Spice, Inc.
  • Guest Instructor at the Scottsdale Culinary Institute and Le Cordon Bleu Program
  • Ongoing Featured Chef at the Scottsdale Culinary Festival
  • Featured Instructor for Dr. McDougall’s Advanced Study Weekend
  • Co-hosted Seminars with Neal Barnard, MD and Gabriel Cousens, MD
  • Food for Life Instructor
  • Presenter for American Dietetic Association, American Diabetics Association, and Humana
  • Catered for major corporations such as Google and Humana
  • Vegan Food Tour Leader and Culinary Instructor in Italy and Costa Rica
  • VegCooking.com’s Chef of the Month
  • Named as one of the top five food activists, along with Michael Pollan, by One Green Planet
  • Regularly featured on national television and local network affiliates
  • Featured on Food for Life TV
  • Featured in PCRM’s DVD A New Approach to Nutrition for Diabetes