About Us

Our 
Story

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 future wife Ashley in New York City , where he worked at Sacred Chow, a vegan bistro. Here, 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 was one of the first hires at Miyoko’s Creamery, where he went on to manage production and serve as R&D chef and was instrumental in bringing its award-winning vegan butters and cheeses to the public.

From the Garden's goal is to create dishes with international flavors with inventive presentations, all made from the freshest local & organic ingredients. Infinitely customizable, endlessly delicious and always prepared with love!