Our story

We aim to promote a healthy lifestyle that focuses on the quality and flavor of food to encourage good eating habits. This philosophy provides consistency and balance to ensure you thoroughly enjoy your food experience. We believe that people have a stake in each other’s health. This link is what binds us together as families, communities and a nation. Nowhere are we more powerfully bound together than in the daily cultivation and preparation of food.

ANTHONY NICALO, DIRECTOR A chef and entrepreneur Anthony Nicalo has spent his career marrying local flavour with earth-friendly fare. Over the last ten years he has worked in restaurants in Hawaii, Chicago, DC and Italy, including a Michelin-starred Tuscan eatery. Anthony launched his culinary career as Executive Sous Chef under Dean Zanella at 312 Chicago, creating dishes based on the local produce selection at Chicago’s only sustainable grocer, Green City Market. He began cooking with Sam Kass at 312 Chicago and they later worked together at renowned avec restaurant. Anthony is the founder of vinaroon wine importer, Farmstead Wines; co-founder of sustainable food systems non-profit FarmFed and author of Provenance: a blueprint for the modern eater.

SAM KASS, FOUNDER Chef Sam Kass founded Inevitable Table in 2007 after extensive travel and Michelin cooking experience in Austria. He has departed to join President and Michelle Obama in the White House. The New York Times reports: "In recent months, Mr. Kass has emerged as one of the most high-profile promoters of Michelle Obama’s healthy living agenda. He has baked Swiss chard frittatas for students on the White House lawn, prepared chicken salad with red onions and toasted almonds at the Department of Agriculture’s cafeteria and sprinkled crab meal and ladybugs — instead of chemical fertilizers and pesticides — on the first lady’s garden. “You look around our country and you see that we have a lot of major challenges, the origin of which is food,” said Mr. Kass, who wore a suit and tie instead of kitchen whites during an interview in the East Reception Room of the White House. “It’s not a big step to think about a) What am I doing? How is that affecting this problem? How am I helping? “Cooking for people’s pleasure is obviously a nice thing to do,” he said, “but the No. 1 reason we eat is to nourish ourselves and take care of ourselves.”