Highly awarded chef Alejandro Cancino never set out to become a pioneer of the plant-based cooking scene. And yet – having spent many years building a remarkably successful career as a respected culinary talent, both in Australia and internationally
– in July 2018, Alejandro made a bold decision. He stepped away from his secure trajectory to focus on his and his wife Paola’s shared vision of creating a sustainable, plant-based future.

Alejandro trained internationally at Belmond Le Manoir aux Quat’Saisons (England), Mugaritz (Spain), and Bulgari (Japan). In 2008, he was awarded Young Chef of the Year in the UK, and in 2013 he was crowned the Good Food Guide’s Chef of the Year (Queensland). Under his leadership, he saw Brisbane’s acclaimed restaurant Urbane grow from two-hats to three, becoming one of only six restaurants in Australia to share this achievement.

Now, Alejandro, alongside Paola and his young daughter Lola, is focussed on further transforming the Sunshine Coast into a go-to destination for discerning food lovers. In addition to developing delicious recipes for his family business Fënn Foods, Alejandro will open two new plant-based locales: first, a vegan café, and, in 2020, an avant-garde plant-based restaurant.