Chef Hiranth Jayasinghe is the heart and soul of Plant Junkie, a vibrant vegan restaurant based in New York City. Born and raised in Sri Lanka, Chef Hiranth’s early exposure to rich culinary traditions ignited his passion for cooking. After moving to the United States to study mathematics in North Carolina, his part-time restaurant jobs began to steer him toward his true calling.
His decision to adopt a vegan lifestyle was deeply personal. “After my father passed away when I was 22, I wanted to honor him in a meaningful way,” Chef Hiranth recalls. “I chose to eliminate all animal-based products from my diet as a daily tribute to him.” This decision set him on a path of culinary exploration and growth.
Chef Hiranth’s commitment to plant-based cooking deepened as he attended The Natural Gourmet Institute for Food & Healing in New York City, a renowned plant-based cooking school now part of the Institute of Culinary Education (ICE). After graduating, he continued to develop his skills, eventually becoming an instructor at the institute. His culinary journey led him to San Francisco’s Millennium, an acclaimed vegan restaurant, before returning to New York City, where he worked with esteemed chefs like David Burke and Richard Leach.
Plant Junkie was created with a mission to offer delicious, plant-based comfort food to a wide audience. Originally launched in a food hall operated by Urban Space in New York City just before the COVID-19 pandemic, Plant Junkie faced significant challenges due to the crisis, including the closure of its initial locations. However, a very determined Chef Hiranth found Plant Junkie a new location in the South Street Seaport in Manhattan, which opened in March 2024.
Plant Junkie’s menu offers a diverse array of dishes, with a focus on bowls and sandwiches that showcase Chef Hiranth’s inventive fusion of global flavors and classic comfort foods. “All of the dishes at Plant Junkie remind me of different parts of my life,” Hiranth explains. “This includes growing up in Sri Lanka, places I’ve traveled to, and people I have met. It’s a culinary trip.”
Photo: Wen Photography
Signature menu items include the Sri Lankan Buddha Bowl, bursting with rich spices like cumin, fennel and coriander, and the Po Boy Swag sandwich, a vegan twist on the traditional po’ boy. These dishes not only showcase Chef Hiranth’s ability to blend flavors seamlessly but also his commitment to creating aesthetically pleasing and mouthwatering meals.
Promoting a plant-based lifestyle in a diverse culinary city like New York has been no small feat. Chef Hiranth has used social media, word of mouth and delivery platforms to reach a broader audience. The pandemic posed significant challenges, particularly with the shift to remote work affecting lunch crowds. However, Plant Junkie’s adaptability in offering delivery and takeout has helped them navigate these obstacles.
“Eating healthy is such an important part of my life,” Chef Hiranth said. “I hope I can continue to inspire people who share a similar lifestyle and care about the impact they have on this planet.”
Looking forward, Chef Hiranth envisions a bright future for Plant Junkie, with plans to expand to more locations, including airports, to make plant-based eating accessible to more people. He is excited about emerging trends in vegan cuisine, such as innovative plant-based proteins like vegan tuna and salmon, which he plans to incorporate into the menu as they become available.
The chef with NFL linebacker Justin Hollins.
AUTHOR
Nicolette Degrassi is a Boston based food and travel blogger. When she's not traveling the world, you can find her reading the latest Book of the Month novel or trying to perfect her sticky toffee pudding recipe. Follow her adventures on Instagram @nadegrassi.
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