Unmi Abkin is a five-time semifinalist for the James Beard Foundation Award for Best Chef Northeast. She has opened and operated three restaurants in Massachusetts and currently spends most of her time in France. She is also the co-author of “Curry and Kimchi” along with her husband, Roger Taylor. She has taken inspiration from her childhood in Korea, Mexico and California and is best known for food that is both balanced and vibrant, with a clarity of flavor that is uniquely her own.

After spending the last three years in Paris, one might think our meals would have taken a heavier, richer turn, but in fact, I became more inspired by the beautiful, in season produce that is available at the markets all over Paris. Animal protein started to take a back seat to the produce and gradually I began cooking plant-forward food. I spent over a year revising some of the food I am known for to make it more plant-forward and even replaced the animal proteins with plant-based proteins. These experiments with creating plant-based meat alternatives and vegetarian glazes became a passion, et voila, “La Petite Table” was born.