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THE WHY'S OF KYE'S

We aspire to enliven consciousness and transform the food industry to prioritize the health and well being of consumers, workers, and the planet.  

PRACTICE 1: SAY HELLO, KYERITO

Portable, craveable, sustainably farmed, everyday, inclusive, healthy food that is consciously working to evolve our food supply and address the food sensitivity issues that we and our children are facing today.  

PRACTICE 2: KYECHI

Our food is thoughtfully crafted, from the Chinese yam (number one digestive tonic in traditional Chinese medicine that also acts a prebiotic and helps heal the gut) we add to our soups, to macro-pressing our raw vegetables (a macrobiotic cooking technique that makes raw vegetables more digestible while maintaining all of the live enzymes, antioxidants, and phytonutrients), to mixing Swiss chard into our grass fed beef burgers and spinach into our free range eggs and chocolate chip cookies for added nutrition.  

We embrace the yin and yang of why we eat, to both nourish our bodies AND experience pure enjoyment. Through KyeChi, we aspire to work with the dualistic nature of life and existence to create and innovate.  

PRACTICE 3: BUILD KYE'S COMMUNITY

With transparency and self awareness, let’s use food as our medium to enliven consciousness, embodiment, and connection; and create a supportive happy workplace and community that’s socially responsible, fun, and adds value!  Check out some basic wellness tips for working in restaurants.


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MEET THE FOUNDER

JEANNE CHENG

Nurturing the mind, body, and spirit is second nature for this dedicated foodie. Having studied the mind-body connection, health, healing, and meditation for more than 30 years, Jeanne has earned degrees in Molecular Biology, Traditional Chinese Medicine, Spiritual Psychology, and has a background in Ayurveda. She has always loved cooking and been passionate about nutrition, and her son Kye's picky palate, food sensitivities, and desire for all things “yummy" presented her with an opportunity to bring all of her knowledge to experimenting, being creative, and having fun with food and her son. What emerged is a set of food philosophies endearingly dubbed KyeChi, a new and exciting food called the KyeRito, the book Pursuit of the Magic Piece, and this restaurant. Jeanne hopes to empower the way we eat with a new dining experience that adds value to our lives and addresses the changes we need to see in the food industry for the well being of our children and our planet.

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