7 Celebrity Chefs Who Quietly Ditched Seed Oils in Their Restaurants (And What They Use Instead)

The culinary world is experiencing a quiet revolution. Behind the scenes of Michelin-starred kitchens and celebrity chef empires, a growing number of influential chefs are making a decisive choice: eliminating seed oils from their restaurants entirely. These industry leaders aren't just following a trend—they're pioneering a return to traditional cooking fats that prioritize both flavor and health.

From New York's bustling restaurant scene to California's farm-to-table movement, these chefs are proving that exceptional cuisine doesn't require industrial seed oils. Let's explore which culinary icons have made the switch and discover the superior alternatives they've embraced.

1. Marco Canora - Hearth & Brodo

James Beard Award nominee Marco Canora transformed his cooking philosophy after experiencing his own health journey. At his flagship restaurant Hearth in New York's East Village, Canora exclusively uses grass-fed butter, extra virgin olive oil, and rendered animal fats.

"When I eliminated seed oils from my diet and my restaurants, everything changed," Canora explained in a 2023 interview. His bone broth concept, Brodo, takes this commitment even further, using only grass-fed tallow for any high-heat cooking applications.

What he uses instead: Grass-fed butter for sautéing, extra virgin olive oil for finishing dishes, and beef tallow for high-heat applications.

2. Seamus Mullen - Award-Winning Spanish Cuisine

After being diagnosed with rheumatoid arthritis, Chef Seamus Mullen revolutionized his approach to cooking. The former owner of Tertulia and El Colmado eliminated all seed oils from his restaurants, focusing instead on the traditional fats of Spanish cuisine.

Mullen's restaurants became laboratories for anti-inflammatory cooking, with every dish prepared using only olive oil, avocado oil, or clarified butter. His cookbook "Real Food Heals" documents this transformation and has influenced countless other chefs to reconsider their oil choices.

What he uses instead: Spanish extra virgin olive oil for most applications, avocado oil for high-heat cooking, and grass-fed ghee for special preparations.

3. Steven Satterfield - Miller Union

At Atlanta's celebrated Miller Union, James Beard Award winner Steven Satterfield has quietly built one of the most influential farm-to-table restaurants in the South—without a drop of seed oil in sight. Satterfield's commitment to traditional Southern cooking methods means relying on the same fats his culinary ancestors used.

"We render our own lard from heritage pigs, churn our own butter, and source single-origin olive oils," Satterfield notes. This approach has earned Miller Union consistent recognition as one of America's best restaurants, proving that eliminating seed oils doesn't mean sacrificing quality or profitability.

What he uses instead: Rendered pork lard, local butter from grass-fed cows, and carefully selected olive oils from small producers.

4. Alice Waters - Chez Panisse

The godmother of California's farm-to-table movement has been ahead of the curve for decades. At Chez Panisse in Berkeley, Alice Waters has maintained a strict no-seed-oil policy since the restaurant's inception in 1971. This wasn't originally about health trends—it was about flavor and tradition.

Waters' influence extends far beyond her own restaurant. Through the Edible Schoolyard Project and her advocacy work, she's taught a generation of chefs that real food doesn't need industrial oils. Her kitchen uses only organic olive oil, butter from pasture-raised cows, and occasionally duck fat for special preparations.

What she uses instead: Organic California olive oil, cultured butter from local dairies, and rendered duck fat from their own birds.

5. April Bloomfield - The Spotted Pig Legacy

British chef April Bloomfield made waves in New York's dining scene not just for her nose-to-tail cooking philosophy, but for her uncompromising approach to fats. During her tenure at The Spotted Pig and The Breslin, Bloomfield exclusively used animal fats, butter, and olive oil.

Her famous roasted bone marrow and burger (considered one of NYC's best) were both prepared without any seed oils. Bloomfield's current projects continue this philosophy, using traditional fats that complement rather than mask the flavors of quality ingredients.

What she uses instead: Beef dripping for roasting, cultured butter for finishing, and cold-pressed olive oil for salads and low-heat applications.

6. Dan Kluger - Loring Place

At Loring Place in Greenwich Village, Chef Dan Kluger has created a vegetable-forward menu that proves plant-based cuisine doesn't require seed oils. Kluger's kitchen operates with just four fats: olive oil, avocado oil, butter, and ghee.

"Eliminating seed oils forced us to be more thoughtful about our cooking methods," Kluger explains. "We discovered that traditional fats actually enhance the natural flavors of vegetables rather than creating a generic fried taste." His wood-fired carrots with harissa and yogurt have become legendary, all without a drop of canola or vegetable oil.

What he uses instead: Extra virgin olive oil for most preparations, avocado oil for high-heat wok cooking, and ghee for achieving crispy textures.

7. Jessica Koslow - Sqirl

Los Angeles chef Jessica Koslow built Sqirl into a cultural phenomenon while maintaining strict standards about cooking fats. Her famous ricotta toast and crispy rice salads achieve their textures using only traditional fats, never seed oils.

Koslow's commitment extends to her packaged products—Sqirl's famous jams and newly launched cooking sauces contain zero seed oils, proving that shelf-stable products don't require industrial oils for preservation. Her influence on LA's breakfast and brunch scene has inspired dozens of cafes to reconsider their oil choices.

What she uses instead: California olive oil for most cooking, grass-fed ghee for high-heat applications, and coconut oil for certain baked goods.

The Ripple Effect: Why This Matters

These seven chefs represent just the tip of the iceberg. Their influence extends through their alumni—young chefs who've trained in these kitchens and carry forward the no-seed-oil philosophy to their own restaurants. From food trucks to fine dining establishments, the movement is growing.

The reasons these chefs cite for eliminating seed oils are remarkably consistent: better flavor, improved health outcomes for both staff and guests, and a return to traditional cooking methods that have sustained cultures for millennia. Many report that their food costs actually decreased after switching to traditional fats, as they need less oil overall to achieve superior results.

Making Informed Choices When Dining Out

While these chef-driven restaurants lead the way, finding seed oil-free options at everyday restaurants remains challenging. Most establishments still rely heavily on cheap seed oils for everything from salad dressings to deep frying. However, the tide is turning, and more restaurants are responding to customer demand for cleaner cooking oils.

The key is knowing what to look for and which questions to ask. Many restaurants will accommodate requests to use butter or olive oil instead of their standard cooking oils, especially for simple preparations like grilled proteins or sautéed vegetables.

Ready to find seed oil-free options near you? The Seed Oil Scout app makes it easy to discover restaurants in your area that prioritize traditional cooking fats. With crowd-sourced reviews, verified restaurant information, and filtering options for different dietary preferences, you'll never have to guess about hidden seed oils again. Download Seed Oil Scout today and join thousands of health-conscious diners who are voting with their forks for better restaurant options.