203-581-3544
HOW WE SEE IT
Mojo Kitchen is completely about food. But not just any food. Food that is great. Food that is wholesome and clean. And it's not just because we think our food tastes completely awesome- but it's because of what good, wholesome food adds to our lives. We think about food every day. We think about how food makes us feel. We want to create food that makes you feel good. We want our food to be the best thing that's happened to you, that particular day. A great meal can make everything feel ok. Did you have a long day? Yeah. Been there. Didn't have time to cook? Yup. Been there. Our goal is to make your life easier- by creating happiness for your family at your kitchen island, kitchen table, or where ever you sit down to enjoy a good meal. We believe that great food brings us together. This is what we do. We make great food for you. We hope you enjoy eating it as much as we enjoy making it.
WE COOK WHEN YOU CAN'T
Chef Profile
Culinary Institute of America, 1994
Former chef of catering company Ce’st si Bon, Palm Beach Island FL
Worked in some of the country’s top restaurants, including Patina, and Pinot Bistro, in Los Angeles under Joachim Splichal
Food industry Executive for the past 22 years, developing products and menu items for restaurant groups large and small, including Red Lobster, Chop’t Creative Salad company, Sweetgreen, Fazolis, and those at Walt Disney World in Orlando
Spearheaded Ecce Panis (NYC) artisan bread’s national launch, turning Ecce into a Nationally recognized artisan bread manufacturer
Worked directly with Nancy Silverton to help expand La Brea Bakery artisan bread across the US
Why Mojo Kitchen?
After 24 years in sales and new product development, it is time to bring my talents directly to the consumer.
My passion is food, and has been for as long as I can remember
My Mother Joann was an RD, Food science professor and the best “chef” I have ever met- she is my inspiration for doing this. She forgot more about food than most people know.
Interest in global cuisine has never been higher, and consumer’s food knowledge has never been more expansive. The interest in unique ingredients and food exploration is real and will only increase.
But then, there are the realities of every day life. Feeding your family, running errands, getting the kids where they need to be, working from home. The bottom line is that everyone is just trying to get through the week the best they can!
Mojo Kitchen will balance our customer’s desire to explore unique flavor profiles with the realities of family and every day life. The food Mojo Kitchen will provide will be unique but approachable. Craveable and affordable. But above all it will be awesome.
Favorite quote:
Chef John Natali, my very first instructor at the CIA, who said, “remember this- when you graduate from the CIA, it doesn’t matter if you spend your career flipping hamburgers. Just make sure that hamburger is the best one anyone has ever had”.