First breaking onto the culinary scene as the only vegan chef to capture the top prize on Food Network’s Cupcake Wars, Chef Chloe Coscarelli (www.chefchloe.com) has since been recognized for bringing vegan cuisine to mainstream as an award-winning chef, successful entrepreneur, and best-selling cookbook author. As a lifelong vegetarian and vegan for over ten years, Chloe is one of today’s most recognizable faces in the vegan community. With the ultimate goal to reach all eaters – from meat lovers to those with dietary restrictions – Chloe stands by her philosophy that her recipes ͞can’t just be good enough for vegan, they just have to be good. Chloe initially steered away from meat as a child due to her love for animals. Growing up with her beloved pets, she instinctively dismissed a meat-based diet, opting instead to consume nutrient-rich meals made from grains, fruits,vegetables and other plant-based ingredients. At 17, Chloe chose to pursue a vegan lifestyle – meaning no animal products of any kind, including dairy and eggs. While those unfamiliar with the diet may find it restrictive, Chloe saw unlimited possibilities and began experimenting with ingredients and developing recipes that were enthusiastically approved by her non-vegan family members.Debunking the myth that vegan cooking is bland and visually unappetizing, Chloe shares her bright, colorful and tasteful recipes using fresh, healthy ingredients. She has published three best-selling cookbooks, Chloe’s Kitchen (2012), Chloe’s Vegan Desserts (2013) and Chloe’s Vegan Italian Kitchen (2014).Chloe honed her culinary skill at The Natural Gourmet Institute of Health and Culinary Arts in New York City, which she attended after graduating from the University of California, Berkeley. She also completed Cornell University’s Plant-based Nutrition program based on Dr. T. Colin Campbell’s The China Study. Chloe gained additional experience working for the pastry chef, Anne Baptiste, at the notable Millennium Restaurant in San Francisco.