Brian James Lucas (Chef BeLive) is one of the pioneers of the 90's gourmet raw food movement. From 1998 to 99, Brian was Executive Chef and co-owner of Organica: the Living Cuisine, located in San Francisco, CA. Organica was unique in that it was one of the first gourmet raw living restaurants in the world that was completely Raw, Vegan and Organic (Wild or Biodynamic). The restaurant was definitely ahead of its time, as you will find characteristic of Brian.
Chef BeLive placed as one of the top chefs in the world in the Best of Raw contest for 2008 and 2009, as well as receiving the #1 Favorite Gourmet Raw Chef Award for 2010. He considers himself a "transitional" gourmet raw chef, specializing in creating raw living cuisine that tastes superb thereby helping make people's first experience with raw living foods equal to many of their cooked favorites. Believing that most individuals need a good tasting experience to transition into eating more fresh fruits, vegetables, nuts and seeds, he has encouraged a multitude of people discover a healthier diet through flavorful raw living plant based cuisine, including a number of athletes, actors and politicians. Chef BeLive has a unique style that is absolutely his own and which has gained him praise amongst his peers and an increasingly large fan base.
Chef BeLive was featured in Carol Alt's new raw food book, The Raw 50, where you can find the recipe for his "Mom's Stuffed Bells." He is also the author of the eBook, Orgasm of the Taste Buds that has 30 delicious and simple recipes. Both the recipe for "Mom's Stuffed Bells," as well as his eBook can be found and are available on his website www.ChefBeLive.com.
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