When it comes to eating vegan, where do you stand? Are you a supporter in everything that you do? Are you curious, but don’t know where to start? Are you the type that couldn’t give up meat or think vegan food lacks flavor — or do you want to start, but don’t have the time to plan out your meals?

Whatever your hesitation, we have the solution — or at least this month’s Tastemaker Chef Alex Cheblal of Vegan Wagon does. We met him recently at a pop-up dinner of his and couldn’t give him enough praise for his vegan creations. His lucky bread is a “must do.”

One thing that we like about Chef Alex Cheblal is that he thinks life is all about balance. While he eats vegan during the week, he also incorporates fasting for a day and eating “cheat” meals for a day.

He also knows that eating vegan can be daunting. That’s why he created a meal delivery service (ranging from a 2-day trial plan to weekly meal plans) — and his 45-day plant-based transformation program. With this, chef will deliver 3 breakfast, 3 lunches, 3 dinners, 1 soup and 1 juice per week.

Chef Alex Cheblal

Tastemaker Alex Cheblal of Vegan Wagon

1) Tell us about your first kitchen experience.
I was 8 years old when I first cooked an egg. I’m originally from Geneva, Switzerland, and I apprenticed with renowned master chefs in France, Switzerland, the United States and Japan. I was inspired by these international flavors and have incorporated them into my plant-based cuisine.

2) What three words would you use to describe yourself?
Creating – community – laughs

3) As a chef working in Florida, what do you get most excited about?
Loxahatchee farmers. I am also thrilled about the amazing response Vegan Wagon has received. Our goal is to provide a substantially higher level of nutrients and superbly delicious meals.

4) How would you describe the local chef community — and how are you involved?
We’re all very friendly and helpful, and we try to promote each other.

5) Tell us about some of the local farms that you work with. 
Lox Farms, Kai-Kai Farm, Gratitude Garden and Swank Farm. My knowledge of plant-based nutrition has been shaped by the functional medicine; integrative and holistic practitioners; and the local, organic, non-pesticide farmers in Palm Beach County I partner with.

6) Who has helped you get to the place you are now? 
My passion for sharing food with friends like Chef Christophe Abadie and Chef Nora Barr.

7) Why should we love the restaurant, and what are you doing there that’s truly unique to the restaurant and to you as a chef? 
We are the future of food. Vegan Wagon’s mission is to provide three nourishing, fulfilling and exceptionally delicious vegan meals each day to subscribers’ meal plans. We help them to make healthy lifestyle choices. As the familiar saying goes, ‘You can pay the farmer now or the doctor later.’ Well, I’d rather support our local farmers; wouldn’t you?”

8) Is there anything on your agenda that we should know about?
We are South Florida’s solution for people who need to eat more fresh local vegetables every day. For the summer months, Vegan Wagon offers several flexible meal plans, including a two-day trial plan for foodie explorers; and then weekly, monthly or 45-day meal plans. The fresh soups, salads and entrees are delivered in a refrigerated “cool bag” and need no prep work — this accommodates clients’ busy lifestyles.

9) Shoutout — Is there a little guy that you want to tell the world about? 
Thank you to Jodi and Sean from Got Sprouts! for supporting this movement. Plant-based lifestyle rocks! I want people to join us on a journey to learn the true value of a plant-based diet — from how certain herbs, fruits and vegetables have actual medicinal value, to how to make your favorite veggies taste more delicious than you ever dreamed.

For more information, visit VeganWagon.com.