Meet Kristen Madison | Executive Chef

We had the good fortune of connecting with Kristen Madison and we’ve shared our conversation below.

Hi Kristen, what was your thought process behind starting your own business?
I started Kale after leaving the toxic kitchen environments I had experienced as a female cook looking to become an Executive Chef one day. While putting myself through culinary school and working in the industry, I soon realized the food I was passionate about and the standards I had for what a kitchen should and can be were above the norm. I was driven to create food from scratch, cooking with the season, and providing guests with an elevated dining experience from a club sandwich to a multi-course plated dinner, my standards are very high. I began with my first client needing to improve her diet and outlook on what healthy eating could be after undergoing open heart surgery, we worked on creating meals that focused not only on the season but where vegetables and plant-based proteins were the star of the plate. Since our company’s inception in 2013, we’ve grown into our dedicated kitchen and storefront in North Scottsdale. Our weekly meal prep services have evolved from in-home cooking to our fresh, ready-to-eat prepared meal delivery service, Organic Chef To Go. Today, I manage two brands, Kale Chef Service where we focus on gourmet foods from artisan charcuterie and cheese boards to catering for grand openings for large corporations. For Organic Chef To Go we offer meals centered around an anti-inflammatory diet, giving our clients freedom to eat well throughout the week and know that their nutrition and wellness needs are taken care of by our team.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
What is The Kale Difference? It’s our brand’s commitment in providing our clients with exceptional hospitality. We believe the best meals start with real food, whole ingredients. That’s why we take the extra time and care in sourcing organic, wild, pasture raised, local, and premium ingredients for our house made dinner rolls with flour from Hayden Flour Mills to our signature braised beef dishes from Moon River Beef. We believe when we win, our suppliers win as well.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
There are so many favorite spots in Phoenix, the tacos at Tacos Chiwas on Indian School are one of my favorites, and the carne asada and el pastor are my go-to’s. The fish and chips at Chulas are Amazing, with everything made fresh from scratch, from their crispy breaded Haddock to their to-die-for tarter sauce, they are a staple paired with local beer from Greenwood Brewing. A hidden gem is Lovecraft in North Phoenix, offering a fun take on green chile-inspired cocktails to their house-smoked meats, bringing the flavors of the Southwest with a smokey and chargrilled flavor profile. The Scotch Library at the Westin Kierland, where special distilleries and collections are paired with fun and innovative canapes.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
To be where we are today, I couldn’t have done it without my team. From my culinary team to our event staff, and of course, my entrepreneur and supportive husband. Coming from the Midwest, and from parents who never called off sick, I believe my work ethic comes from them as well. There have been so many hurdles along the way, but staying the course and keeping my eye on the prize, has been motivation every day.

Website: https://www.kalechefservice.com

Instagram: https://www.instagram.com/kalechefservice

Facebook: https://www.facebook.com/kalepersonalchef

Youtube: https://www.youtube.com/user/kalechefservice