When one of our chefs received a box of spinach labeled “organic” but missing any packaging or proof, he sent it back—no questions, no shortcuts. The promise on that day’s menu said “organic spinach,” and that’s exactly what guests deserved. The next morning, the real organic spinach arrived, and lunch went on as planned.

That’s what honesty looks like in an Epicurean kitchen. It’s not about perfection—it’s about integrity.

We believe in being open about what’s on your plate, where it came from, how it was grown, and who prepared it. Honesty isn’t a slogan here—it’s a daily practice shared by every chef, cook, and manager who wants to do food right.

We Stand For:

• Cooking from scratch with real ingredients
• Sourcing with integrity and transparency
• Paying fair wages and building trust with our teams and clients
• Holding ourselves accountable to sustainability goals—and certifying our work

We’re not perfect. But we’ll always be straight with you.

Real Cooking. Real Ingredients.

In an Epicurean kitchen, there’s no substitute for the smell of onions hitting a hot pan or the sound of a whisk in a mixing bowl. We cook from scratch, using whole ingredients—not processed shortcuts.

Our guests taste the difference in house-made dressings, stocks, sausages, and baked goods. Our communities alike rave about our cookies and pastries, made fresh daily with real butter and no PHOs.

And since our kitchens aren’t massive warehouses, freshness isn’t just a preference—it’s a necessity. Each kitchen is led by its own Chef who orders daily, ensuring ingredients arrive fresh and meals are prepared with care. When your chef knows your name and hears your feedback in real time, that’s what “real food” truly means.

Sourcing Locally

Our kitchens label food origins clearly: is it fresh, honest, or local? We fully disclose ingredients —no vague or feel-good buzzwords like “natural.”

To stretch food dollars wisely, we follow the Clean 15/Dirty Dozen guide—buying conventional produce when it has low pesticide residue and investing in organic options where it matters most—the result: higher-quality meals at every budget.

Behind the scenes, countless hours go into vetting our distributors. We choose partners who share our values and prioritize local sources whenever possible. On average, at least 25% of our food purchases are certified organic.

After two decades, we’ve learned that trust starts with transparency. We depend on suppliers who come through when we need them, and in turn, our clients rely on us to do the same.

Fairness and Trust

Honesty extends beyond our plates—it’s in how we treat our people.

We pay living wages, offer benefits, and invest in employee training and professional development. Many of our chefs and team members have been with Epicurean Group since day one—over twenty years. They stay for the autonomy, the respect, and the room to grow.

We also believe in listening. Every week, teams gather for “Ten at Ten,” a ten-minute huddle to share ideas, challenges, and best practices. It’s a small window of time that builds big trust.

That commitment hasn’t gone unnoticed. The Better Business Bureau of San Francisco Bay recently reached out to say, “We never get complaints about you—you should join our board.” So we did.

Walking the Talk on Sustainability

Sustainability isn’t a side project for us—it’s woven into every aspect of our kitchen practices. Choosing certified ingredients, reducing waste, cutting plastics, lowering food loss, and minimizing fuel miles—all of it takes patience, teamwork, and a belief in a better future.

• Certified Green Business – Santa Clara County
• Governor’s Environmental and Economic Leadership Award (GEELA)
• College and University Protein Sustainability Score Card – Humane Society

We’ve led the way in plant-forward dining for over a decade, partnering with organizations like Slow Food and The Humane Society to create long-term, meaningful change. Together, we helped develop the first Ancient Grains and Slow Beans cookbook for the food service industry and continue to contribute to the Humane Society’s annual College and University Protein Sustainability Scorecard.

Our Waste Not Go Greener program earned California’s highest environmental honor, the GEELA Award, by proving that less waste can mean more nourishment—for people and for the planet.

At Epicurean Group, we’ve learned something simple: sustainability and flavor aren’t rivals—they’re partners.

When food is sourced with care, cooked with love, and shared with honesty, everyone wins.

And that’s what will always be on our menu!