Photo: Kyler Martin
We’re proud to share that Chef Devon Quinn has been selected for the 2026 James Beard Foundation Chef Bootcamp for Policy and Change.
This May, 19 chefs from across the country will gather at Carnation Farms for the Foundation’s 30th Bootcamp, a program focused on advocacy, sustainability, and the policies shaping today’s food system. For nearly 14 years, the Chef Bootcamp has brought together culinary leaders to better understand how policy impacts restaurants, farmers, and the future of food.
With a background in biology, Devon approaches food through a deeper lens, looking beyond the plate to how ingredients are grown, sourced, and supported. His interest in organic practices and the role of chemicals like glyphosate and Roundup in American farming continues to shape how he thinks about food and the policies he hopes to influence.
At Eden, that perspective is reflected in how we source and cook every day. From working with local Midwest farmers to building menus around seasonality and what’s growing in our greenhouse, the goal is to stay closely connected to the systems behind the food we serve.
The Chef Bootcamp brings together chefs who are committed to pushing this work forward. Through conversations, workshops, and collaboration, participants explore how restaurants can play a more active role in shaping a more thoughtful and sustainable food system.
For us, this is a meaningful step in continuing that work, both in the kitchen and beyond it.
We’re proud of Devon and excited to see what comes next. Stay tuned for Devon’s learnings when he returns from Bootcamp.
