The Balanced Kitchen enjoys the employ of not one but two exemplary chefs who were trained at the prestigious Culinary Institute of America in New York City. Although these highly trained chefs could be working in a high production arena, they have chosen to work in small batch artisan style. Executive Chef Zachary Bello and Pastry Chef Betty Alper bring both youthful exuberance and seasoned gourmet experience which they test out daily by preparing exquisite dishes that feature the abundance of vegetables, grains, and legumes that most other chefs ignore. The result is something that is familiar yet wholly new and fresh – food that is designed around the way people were meant to eat, locally, organically, with the seasons, and without all the chemicals, preservatives, and allergenic ingredients present in so many foods.

Thanks to Betty and Zach's great expertise, your dining experience is fresh and healthy, yet completely satisfying on every level.