I had a conversation with Lillian Cumic, a gourmet vegan chef, cooking instructor, and cookbook author hailing from Sydney, Australia, who has dedicated over two decades to crafting plant-based recipes. During her three-decade stint in Sendai, Japan, she honed her culinary skills while managing her dining bar as owner/head chef, where she ardently shared her passion for vegan cooking with clients, friends, and colleagues.
Upon relocating to Honolulu in December 2018, Lillian embarked on a journey to spread her love for the vegan lifestyle and plant-based diet. She commenced teaching cooking classes, became the host of “Lillian’s Vegan World” on ThinkTech Hawaii, and founded Lillian Vegan LLC. Her endeavors led to a feature story in the June 2019 edition of CRAVE magazine and the creation of lavish seven-course vegan dining experiences, including the renowned Vegan High Tea.
With nearly 200 plant-based recipe videos on her YouTube channel and Facebook page, Lillian embraces digital platforms to inspire and educate her audience. Her culinary expertise culminated in the release of her debut cookbook, “Hawaii: A Vegan Paradise,” which showcases Hawaiian cuisine with a vegan twist. Following its success, she launched “Tasting Hawaii Vegan Style” in 2021 and unveiled her latest masterpiece, “Hawaii Washoku,” a compilation of plant-based Japanese cuisine, in November 2023. You can fine her monthly column “Secret Garden” in the Star Advertiser’s CRAVE magazine every third Wednesday for plant-based eating and recipes on Oahu. Lillian remains thrilled and humbled to share her extensive culinary journey with the world.
https://lillianvegan.com
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