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The Proof with Simon Hill

Plant-Based Sushi Chef | Guy Vaknin

The Proof with Simon Hill

Simon Hill

Nutrition, Health & Fitness, Self-improvement, Education

4.92.9K Ratings

🗓️ 15 December 2018

⏱️ 60 minutes

🧾️ Download transcript

Summary

In Episode #45, I sat down with the owner of Beyond Sushi, chef Guy Vaknin, to learn more about his story and the journey of one of my favourite places to eat in New York. Listen to find out how Beyond Sushi was born, its journey from vegetarian to plant-based, the challenges of starting and scaling a small business in New York, and the restaurant’s future. We also talked about Guy’s childhood, when and why he moved to NYC, how he developed an interest in hospitality, and much more! Enjoy, friends. Simon Want to support the show? The best way to support the show is to use the products and services offered by our sponsors. To check them out, and enjoy great savings, visit theproof.com/friends. Simon Hill, Msc, Bsc (Hons) Creator of theproof.com and host of The Proof with Simon Hill Author of The Proof is in the Plants Watch the episodes on YouTube, or Listen on Apple/Spotify Connect with me on Instagram, Twitter and Facebook Download my complimentary two week meal plan and high protein plant performance recipe book

Transcript

Click on a timestamp to play from that location

0:00.0

Quick one. My team tells me we actually have very few reviews relative to the weekly audience

0:07.4

numbers. This is no doubt my fault, as I've always felt a little weird about asking you

0:12.2

to do something for me. But clearly, if you don't ask, you don't get. So if you're enjoying

0:17.6

the show, if it's providing you value, please take 30 seconds and leave a review on Apple

0:22.6

or Spotify. In doing so, you'll help the show rank higher, which means we can continue

0:27.5

to attract the brightest and most trustworthy people in science. My team and I have big plans

0:32.6

for the show where we want to be in 24 months and we need your help to make this possible.

0:38.2

I came from catering. I know how to produce in high-end offsite. So I created a commissary

0:46.7

model. So we make everything in one place and spread it out every day. Fresh, going to

0:51.7

the locations, all the preparation, like every other restaurant does. And that extended

0:56.0

my ability to utilize 14 or the space that I had over there. What it allowed us to do

1:01.5

is take smaller spaces and spread out and without the preparation. Because that all the space

1:06.4

I needed in 14th Street in our kitchen downstairs. So I did that. 56 was a big leap. That was

1:12.6

big rent. Going to midtown, you know, crazy lunches, doing 200 covers in two hours.

1:19.8

Not only the money, but I have a mission and this thing made me realize that for me,

1:26.4

this is all about growth. I want to do it and as big as possible. As big as I can, right?

1:32.1

That's Guy Vagnan. And this is the proof podcast.

1:49.8

Hey folks, plant friends. Welcome back. I'm Simon Hill, host of this show, the Plant Proof

1:55.2

podcast and creator of PlantProof.com, which as a reminder, is a 100% free online resource

2:02.0

that I regularly publish plant-based nutrition information, recipes and other blogs to.

2:08.0

Each week on this show, I'm fortunate enough to be able to connect with super inspiring

2:12.9

brilliant people from all walks of life, from all over the globe to help myself and you guys

...

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