Chef Kyle is one half of the husband-and-wife team behind From the Garden. His love of cooking began while he was studying film in Paris, where he learned to prepare meals on a hot plate in an old maid’s quarters and drew inspiration from the city’s produce and spice markets. He later joined his wife, Ashley, in New York City, where she was training to become a certified health coach at the Institute for Integrative Nutrition. Kyle went on to work at Sacred Chow, a vegan bistro, where he refined his skills and experienced firsthand how serving delicious vegan food can support animals and the planet.
After five years in New York and a culinary journey through South India, the couple returned to the Bay Area. There, Kyle and Ashley spent their days studying bio-intensive farming in Sonoma County and their evenings crafting bold, flavorful dinners inspired by the harvest of the day. Kyle later became head chef at Green Earth Cafe, a macrobiotic restaurant in Berkeley, California, before joining Miyoko Schinner as one of the first five employees of Miyoko’s Kitchen, where he worked as an R&D chef.
From the Garden is devoted to creating dishes with international flavors and inventive presentation, using the freshest local and organic ingredients. Their food is endlessly customizable, deeply satisfying, and always prepared with love. They are proud to serve globally influenced vegan cuisine.
Always seasonal. Always bold. Always FROM THE GARDEN.