2016 White House Champions of Change Award recipient and James Beard Foundation Award nominee, Chef Bun Lai, is an internationally recognized food-culture innovator known for inventing sustainable seafood-based, plant-based and invasive species-based sushi. His restaurant, Miya's, in New Haven, Connecticut, is the first sustainable sushi restaurant in the world. Chef Bun is a healthy eating educator who has been the Director of Nutrition for New Haven Farms, a non-for-profit partnered with Yale School of Medicine, that serves low income pre-diabetics. He has written for publications such as Scientific American Magazine and Harvard Design Magazine. Chef Bun Lai has been a keynote speaker for The American Fisheries Society annual conference; Google; Yale University; Monterey Bay Aquarium; World Wildlife Fund; National Geographic Society; Culinary Institute of America and Harvard School of Public Health's Menus of Change Summit

Speaker and event appearance fee: $25,000

Additional travel, meal, and lodging expenses apply 

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Chef Bun Lai's proven methods and insights gained through decades of hard-earned sustainable sushi experience. Chef Bun Lai specializes in original sustainable sushi menu development, sourcing, and team education. Clients have included Starwood Capital's 1Hotel South Beach whose sustainable sushi project PREY has been a major success.

Fee structures vary depending on the project.

For questions and details, contact us at