Chef Kyle is half of the incredible husband and wife team, From the Garden. Kyle discovered his passion for cooking while studying film in Paris; learning to cook on a hot plate in an old maid’s quarters, taking inspiration from the produce & spice markets around the city.  He soon joined his wife, Ashley, in New York City where she was studying to become a certified health coach at the Institute for Integrative Nutrition. Kyle then worked at Sacred Chow, a vegan bistro, where he fine-tuned his craft and saw firsthand that feeding people delicious vegan food is the best way to help animals and the planet.

After 5 years in the Big Apple and a culinary journey through South India, the couple moved back to the Bay Area.  Kyle and Ashley spent their days studying bio-intensive farming in Sonoma County and their nights creating bold, flavorful dinners celebrating the bounty of that day’s harvest.  Soon after, Kyle became the head chef at Green Earth Cafe, a macrobiotic restaurant in Berkeley, California. Followed by  opportunity to join Miyoko Schinner as one of the first five employees of Miyoko’s Kitchen as R&D chef.

From the Garden’s goal is to create dishes with international flavors & inventive presentations, all made from the freshest local & organic ingredients. Infinitely customizable, endlessly delicious and always prepared with love! They are proud to serve globally influenced vegan cuisine.

Always seasonal. Always bold. Always FROM THE GARDEN.