In our latest Culinary Tastemakers Spotlight, we are excited to feature Leslie Durso, vegan chef at the Four Seasons in Punta Mita, Mexico and renowned advocate for plant-based living. With a background that blends her passion for food and entertainment, Leslie has redefined vegan cuisine, making it approachable, delicious, and exciting. Leslie's innovative take on plant-based meals has captured the attention of food lovers, sustainability advocates, and those simply seeking healthier options around the world.
As the holiday season approaches, it’s the perfect time to practice gratitude for the earth’s bounty and the food it provides us. Traditionally, this season is often focused on meat-heavy dishes; but what if this year, we did things a little differently?
In the spirit of honoring our planet and its resources, we invite you to explore plant-based options that are both wholesome and flavorful this holiday season. Plant-based meals offer an opportunity to celebrate the abundance of seasonal produce, encourage a lighter footprint on the earth, and introduce vibrant new flavors to the table. As we gather around the table with family and friends, let’s express our gratitude through food choices that nourish us and sustain the planet we call home!
From her early days in television to her transition into the culinary world, Leslie has inspired others to embrace plant-based lifestyles by showing how vibrant, nutritious, and flavorful vegan food can be. Whether through her live cooking demonstrations, workshops, or numerous media appearances, Leslie brings excitement and joy into the kitchen, and we’re thrilled to have had the opportunity to sit down with her, hear her story, and share her plant-based recipes with you. Read on for our full interview with Leslie!
Can you share a bit about your background and how it has influenced your culinary career today?
I grew up in a large Italian family and food was always at center of home life. The love that my mother, grandmothers, and great grandmother taught me to infuse in food is still the most powerful thing I can do today with my own cuisine. Later in life, it was playing “Leslie the Lab Girl” with Bill Nye the Science Guy when my love of educating people took a turn from science to food. I decided to become a chef and dedicate my life to inspiring people on their health journeys.
Do you have a favorite recipe or food memory that has shaped your relationship with the culinary world?
One of the first things I ever remember making was homemade ravioli with my great grandmother. I loved feeling the dough between my little fingers. The process of making it was so fun and watching her was amazing! It is still one of my favorite dishes to make, although of course I now make a plant-based version.
How do you find inspiration for new recipes, and what’s your process for developing them?
I’m on the road about 25 days per month and I find most of my inspiration while traveling. I get so excited when I see and learn a new technique and see how I can apply it to something unexpected. For instance, while traveling, I saw a chef pickle peaches. I loved the concept of pickled fruit and now the technique is something that I use often. Two of my preferred preparations are my pickled strawberry nigiri with yuzu and lemongrass and my sous vide apples that I soak in champagne and then pickle. They are little explosions of flavor!
What’s one myth about veganism or vegan cooking that you’d like to debunk?
One of my least favorite myths is that it’s hard and you can’t get enough protein. There is protein in just about every plant so it’s about layering high protein ingredients to get plenty that you need on a daily basis. As for the “vegan is hard” myth, I always give the example that people eat “accidentally vegan” dishes all the time – like falafel and hummus, pasta and tomato sauce, peanut butter and jelly! I think it is important to normalize plant-based eating into something people are not afraid of.
In your opinion, what makes a great plant-based dish truly stand out?
What makes a great dish for me is the ingredients used in unusual ways and always the element of surprise on a plate! The best plant-based dishes are also hearty. I hate walking away from a table still hungry.
For someone who is new to vegan cooking, what’s the easiest way to create a delicious holiday meal without missing any of the traditional flavors?
You can enjoy all of the traditional holiday flavors as vegan versions! I have a show on YouTube called Side Dish that goes into detail, but the short answer is that there are simple swaps you can make to just about any holiday recipe to make it plant-based. If you find my show, I definitely recommend the Wild Mushroom Gravy. Even my meat-eating family loves it and prefers it to traditional gravy!
What’s one of your go-to holiday recipes you make every year?
I always look forward to my shepherd's pie! It’s all the things I love in one dish! It also makes for a great “center of the table” dish. And I have to mention my Maple Roasted Brussels Sprouts. I just love them!
We know you are a big traveler and explorer! Are there any specific ingredients or flavors you've discovered during your travels that have become staples in your vegan dishes?
When I was traveling in Peru, obviously I saw a lot of quinoa being used, an ingredient I love, but it was there that I first saw it roasted after cooked to create crunchy quinoa. I love it on soups, salads, and I even use it in my sushi.
People often associate vegan food with being bland or boring. How do you challenge that perception in your cooking? And on that note, what’s one vegan dish you think would pleasantly surprise even the most skeptical meat-lover?
I believe one of the biggest misconceptions about vegan food is that it’s bland or boring, but nothing could be further from the truth. In reality, vegan cooking is all about vibrant, fresh ingredients, and bringing out the natural flavors of plants through herbs, spices, and creative techniques. I love to use bold, global flavors — like smoky chipotle, tangy tamarind, or fresh basil — to make my dishes pop. The key to flavor is in the seasonings, and plant-based foods can be just as rich, savory, and satisfying as any traditional meat dish. Whether it’s roasting vegetables to bring out their natural sweetness or using a blend of spices to add complexity, vegan food can be incredibly exciting and diverse!
As we look ahead to the new year, what culinary trends do you think will shape the plant-based movement in 2025?
I see a continued focus on whole-food protein sources such as beans and seeds and more probiotic rich fermented foods. I think the conversation will shift from eating for pleasure to eating for pleasure and function, encouraging even fine dining restaurants to balance their dishes with nutrition.
Lastly, for fun – do you have any favorite SIMPLi products that you enjoy?
It is so hard to pick, I love them all! I will say I really love your gigante beans. They are a bean that is harder to find and a lot don’t have much flavor. Yours have an amazing flavor and texture! They are an excellent “meaty” replacement in recipes. I also really love your amaranth. An ingredient with so much protein and versatility!
At SIMPLi, we’re passionate about educating others on the health benefits of high fiber and high protein meals that often include beans, legumes, and other plant-based ingredients. Can you share a bit about how SIMPLi’s values align with your own?
I literally have the same values! One of my favorite things about your company is your focus on regenerative organic agriculture. This is the way of farming in the past and hopefully the future. Not only is it better for the planet, but it creates foods with more nutrition density.
