Executive Chef, Mud Hen Tavern
Kajsa Alger is the Executive Chef and Susan Feniger''s Partner at Mud Hen Tavern. She's very active in the vegan/vegetarian community in LA, and a consultant for Vegan Street Fair. She teaches vegetarian/vegan cooking classes and is currently working on a project developing plant-based recipes for the low income consumer. She's always stressed the importance of taking meats away from the center of the plate and feels very strongly that the way of making such big changes in this country is by popular, Chef-driven restaurants shifting the way they purchase and placing emphasis on plant based ingredients. Kajsa has spent 20 years refining her skills into the unique pinches-and-handfuls approach that defines her dynamic style. She started working with Susan and Mary Sue in 1990 at Border Grill. She then moved on to work with Judy Rogers at the legendary Zuni Café in San Francisco, David Kinch at the highly acclaimed Restaurant Sent Sovi, and the northwest favorite, Carlyle Restaurant & Bar in Portland, Oregon. Later, she returned to LA and Border Grill as Corporate Chef for their five restaurants, and eventually, Ciudad, where she showcased her talents in a collection of menus that highlighted foods from around the Latin world.