Matt Padilla

Popular for its innovative, on-trend menu that integrates seasonal and sustainable ingredients, True Food Kitchen offers a fun spin on familiar kimchi fried rice. Matt Padilla, Culinary Innovation Director, set out to create a healthier, more refreshing take on the classic. “We discovered a seaweed kimchi from Maine called Sea-Chi, which is the main component, and it pairs great with the richer, deeper flavor of forbidden rice,” Padilla says. “The dish has an exceptional fermented note from the kimchi, a touch of spice and is topped with a soft-boiled egg.”

Always experimenting and innovating, Padilla has unearthed a few more interesting flavors and ingredients for True Food Kitchen. “One of the most exciting ingredients I discovered a few months back is the baru nut. It has a flavor similar to roasted peanuts and is packed with protein and nutrients,” he says. “As for fun flavor combinations, we took a traditional Key lime pie and put our twist on it by adding ube powder, providing a great flavor and, more importantly, a beautiful magenta color.”