Kale & Clover Mindful Kitchen

Kale & Clover Mindful Kitchen | MENU+TEAM

5932

page-template-default,page,page-id-5932,ajax_fade,page_not_loaded,,qode-child-theme-ver-1.0.0,qode-theme-ver-9.2,wpb-js-composer js-comp-ver-4.11.2.1,vc_responsive

Kale & Clover’s chef-crafted dishes were created with your health in mind.

Offering nutritionally balanced meals made with the freshest seasonal ingredients,

we provide you the fuel to lead a healthy life.

KIDS MENU

KALEIDOSCOPE JUICE MENU

TEAM

CORPORATE CHEF

CHRIS MAYO

As Corporate Chef, Chris oversees the kitchens of all Osio Culinary Group concepts. A vital member of the Osio Culinary Group, Chris is in charge of everything from creative development to day-to-day execution of the menus. When it comes to cooking, his guiding principle is simplicity, believing it is better to have three or four perfectly done elements on a plate than an ornate dish that muddles the ingredients’ flavor.

Born in Boston and raised in Phoenix, Chris has worked for some of the world’s best chefs including Daniel, Peter Hoffman and Jean-Georges. Chris attended the French Culinary Institute in New York City.

CHEF de CUISINE

GENERAL MANAGER

NICK KENNEDY

Nick Kennedy comes to Kale & Clover from Heritage Prairie, an organic farm in Illinois. Originally from Chicago, he spent two years with Heritage – first as sous chef and later executive chef.

His experience working in a fully-functioning 9-acre organic farm – which included heading up the restaurant featuring the farm’s product’s – was the perfect precursor for Kale & Clover. Having access to fresh, organically-grown food greatly influenced Nick’s palate and cooking style.

“When you are working with high-quality ingredients, you don’t want to get in the way of the flavor that is already there,” Nick says. “You want to let the ingredients speak for themselves.”

Nick attended culinary school at Robert Morris University Illinois.