Max La Manna is an American plant-based chef and cookbook writer that advocates waste minimisation.
[2] La Manna became interested in cooking as a teenager at his father's restaurants in Connecticut.
[2] As a young man he pursued a modelling career in New York City and Los Angeles where he also worked late nights at restaurants.
[6] La Manna's recipes have been featured in The Guardian, The Sunday Times, Vice, Vogue, and on the BBC.
has been described as "deliver[ing] simple vegan food with big flavour to keep things quick and easy" and was voted "World's Best Vegan Cookbook" at the Gourmand World Cookbook Awards.