Derek Sarno is the Executive Chef and Director of Plant-Based Innovation for Tesco in the U.K. providing culinary leadership to the third largest food retailer in the world. He also leads the charge behind the Wicked Kitchen line of products. Derek served as the Senior Global Chef & Culinary Educator at Whole Foods Market for six years. At Whole Foods, he worked to develop and promote healthy eating across the organization and served as Culinary Director for the Whole Foods Academy for Conscious Leadership. He has owned several critically acclaimed restaurants and catering businesses, including New Hampshire’s One Hundred Club, Mizuna, and Mahalos Catering. He founded South Hill Farm in southern Maine, a sustainable farm and learning center. This farming experience prepared him for several formative years as resident Chef & Gardener at the Padmasambhava Center, an international Tibetan Buddhist monastery located in upstate New York, where he fine-tuned his expertise in macrobiotic, diabetic, vegan, and other health-related diets. He also learned how to sit quietly to better deal with food and health industry drama. Derek has been featured in several media campaigns, videos and magazine articles such as The Guardian, VegNews, Plant Based News, Thrive Global, and Naturally Danny Seo. Derek has also worked with top food brands including Gardein, Beyond Meat, Follow Your Heart, Hampton Creek and Miyoko’s Kitchen.