“I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.”

American chef, restaurateur, food writer, and author

Alice Louise Waters is an American chef, restaurateur, food writer, and author. In 1971, she opened Chez Panisse in Berkeley, California, a restaurant closely associated with the rise of farm-to-table cooking and California cuisine. Her work has centered on food that reflects seasonality, local sourcing, and care in preparation. Through Chez Panisse and her writing, she became a leading figure in a way of cooking that placed ingredients, producers, and place at the center of the table.