"No one comes close to her level of artistry." Patricia Unterman,
San Francisco Examiner Food Editor
A California native and Bay Area resident, Roxanne Klein first gained her appreciation for fresh, organic food on her grandparents’ farm. After undergoing classical culinary training and working her way through some of the world’s finest kitchens, Roxanne was introduced to the philosophy and practice of eating raw foods by a friend. After trying a raw foods diet for one month, and experiencing the vitality, increased energy and glow they gave her, she knew this was the way for her to eat.
She became so inspired by the creative possibilities of preparing food this way that she spent several years developing a raw and living foods cuisine to rival those of the best fine dining restaurants. She opened her own restaurant to international culinary and critical acclaim. No one could believe that food as decadent and delicious as hers could also be raw, vegan, gluten and refined-sugar free. In other words, no one could believe that food that tasted so good could also be so healthy.
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