Cell-based meat company Upside Foods is partnering with Michelin-starred chef Dominique Crenn to introduce its cell-based chicken at her San Francisco restaurant, Atelier Crenn, upon regulatory review. Crenn will also provide Upside Foods with culinary counsel and recipe development help.
"People are finally waking up to the downsides of conventional meat production, which led me to remove meat from my menus several years ago,” said Crenn, in a statement. “Chefs need to lead the way in making more conscious product choices. I am excited to be collaborating with Upside Foods and am looking forward to bringing meat back to Atelier Crenn that is delicious and better for the world."
Upside Foods, formerly known as Memphis Meats, rebranded in May, the same month it officially launched the cell-based chicken.
"I have long-admired Dominique's passion for sustainability. She is relentless in her pursuit, without ever compromising on flavor or creativity, and we are honored to have a chef of her caliber join us as we prepare to debut Upside Chicken to the world," said Uma Valeti, CEO and founder of Upside Foods, in a statement. "She is a visionary who knows the future of food is about creating and empowering a more sustainable global food system."
Related: Memphis Meats Rebrands, Launches First Product; The New Meat: Developed by Science, Grown in a Lab.
Image: Upside Food