Q & A: Her Second Act: Vegan Sensation Chef Chloe on Reinvention, Resilience

Today, we have the pleasure of speaking with Chloe, a celebrated vegan chef from New York whose culinary talents have captivated taste buds across the globe. Chloe’s story is one of courage and determination.

After a challenging chapter where she was unexpectedly ousted by her former business partner, she took a stand, winning a landmark legal battle to reclaim her name and reputation. Now, with a renewed vision and unwavering passion, Chloe is stepping into an exciting new phase, redefining plant-based cuisine and inspiring others to rise above obstacles with grace and grit. Welcome, Chloe!

Can you share a little about what life was like for you growing up, and what was little Chloe dreaming of?

Helping my mom cook was a huge part of my childhood, and food has always been a big part of family life for me. Now, I’m lucky enough to have my mom helping me at my restaurant!

You recently opened your new restaurant, Chloe, in the same location as your former By Chloe restaurant. How does this moment feel for you?

Opening a new restaurant was something that always stayed top of mind. When I heard that the space at 185 Bleecker was available, I had to take a look. It brought back so many emotions, but it just felt right. Opening day was incredible! We reunited with so many guests we had served at By Chloe and welcomed lots of new faces.

What does your new restaurant, Chloe, represent for you at this stage of your journey?

I envisioned Chloe as a neighborhood spot where friends and family could gather for quality food and good company. It’s been so fulfilling to see that vision come to life.

You have had an incredible career as a leading vegan chef. What was the moment that made you realize, “Vegan chef… This is my path”?

After I graduated from culinary school, I dove into a ton of recipe testing, and I heard someone say to me, “I could go vegan if you cooked for me every day.” That got me thinking that I would love to find a career path where I could cook for people every day, which led me down the path of wanting to open my own restaurant.

Over a decade ago, you went through a very difficult situation where you had to leave your own flagship store for the last time. What was that moment like?

It was a really low point in my life, but I did my best to stay positive. Moments like that can break you, or you can learn and grow from them. I’m grateful to have had an amazing support system that believed in me and stood by me all these years. I credit them with allowing me to make my dream a reality.

What is the biggest lesson you learned from that experience, and how has it changed your life and the way you see business?

I learned a lot of lessons, but one that I continue to remind myself of is to never waver from your vision and core values, even if it means taking a longer path to get there.

What did you have to believe about yourself to find the courage to start again?

I continued to consult in the restaurant and hospitality space, and I hosted three pop-ups in NYC, so I’ve been staying on top of trends, testing new techniques, and sampling new ingredients. Returning to the restaurant industry has always been a goal, and keeping myself in that mindset has made the transition back more seamless.

Our theme for this issue is ‘Embracing Change.’ You’re in a new season of your brand journey. The market is evolving at a much faster pace. How will your new Chloe restaurant express itself differently with the shifts in consumer expectations and choices?

Over the past nine years, I’ve grown, and I made sure that the menu reflects that evolution while staying true to the cuisine my customers love. I wanted the menu to honor the past while also introducing new flavors, ideas, and ingredients. Plant-based eating is more accessible than it has ever been, and it was important to me that Chloe brings a special experience that you won’t necessarily get from buying something off the shelf in the supermarket. We make everything from scratch and work hard to source the freshest, sustainably sourced ingredients.

What should we absolutely try on your new menu?

We’ve enhanced a few recognizable favorites like the Quinoa Taco Salad and the Classic Burger. We also have some exciting new options like Butternut Nachos, Spicy Cashew Kelp Noodles, and Farmer’s Market Chopped Salad. Additionally, we offer rotating menu items that spotlight what’s in season, such as our Roasted Tomato Basil Soup and Summer Corn Mac.

When you are not creating sensational new vegan recipes, where can we find you?

Dining at other new vegan restaurants! I’m currently loving Ras Plant-Based down the street from me on Bleecker Street.

If you could open a Chloe anywhere else in the world, what’s your dream international location?

Probably Florence, Italy!