The Chef's Garden

flavor

"I buy from The Chef’s Garden because of the care that's taken, the shelf-life of the product, but mostly the flavor. The attention to detail that’s involved in
getting the product to us is evident every time we open the box.”

Executive Chef Curtis Duffy
Grace Restaurant

ingredients

"You look at ingredients here in a whole new way. It’s re-energizing and inspiring. We're not able to do what we can do unless we have great products. Sourcing great products is the first thing we do. A place like The Chef's Garden, you see how much care is put into every little single ingredient. It makes our job that much easier."

Chef Greg Vassos

L’Escalier at The Breakers, Palm Beach

good honest people

“The commitment of the family and the team here at Chef's Garden…it just makes you feel good. Good, honest people doing very hard work but using tremendous ingredients. Makes you want to be a part of it."

Executive Chef Ed Brown
Restaurant Associates & Ed’s Chowder House

nice dirt

"I love the arugula. You guys always have beautiful arugula and arugula is very important to me. The asparagus is nice; I mean stuff grows nice in the dirt here. It's nice dirt here."

Executive Chef Bill Fuller
The Big Burrito

starts at the source

"You can tell  that every single employee at The Chef’s Garden has a true passion for what they're doing. Where I work, we preach quality, quality, quality, so we can't  take something that's not quality and turn it into a quality dish. It starts at the source."

Executive Chef Steven Halliday
The Greenbrier