Kalen Schramke

 

Founder and Executive Chef at Public Grains

 

With a culinary career spanning over 25 years, Chef Kalen Schramke has established himself as an advocate of farm-to-table cuisine. As the founder and executive chef of Public Grains, Kalen is on a mission to elevate locally sourced wheat into delectable pizzas, focaccia, and fresh extruded pasta that celebrate the bounty of the land.

 

Kalen's journey began at the prestigious Culinary Institute of America in Hyde Park, New York, where he honed his skills and developed a profound respect for the culinary arts. His early career was marked by notable stints at acclaimed Seattle establishments such as Rover’s and Terra Plata under the mentorship of industry icons.

 

Driven by an insatiable curiosity and a desire to refine his craft, Kalen embarked on a series of stage experiences at Michelin-starred restaurants across the globe. From the innovative kitchens of Fäviken in Sweden and Asador Etxebarri in Spain to the celebrated Manresa in California and St. John Smithfield in London, each experience enriched his culinary repertoire and deepened his appreciation for regional ingredients.

 

One of the pivotal moments in Kalen's career was his tenure at Blue Hill at Stone Barns, where he worked under the visionary Dan Barber. It was here that Kalen’s passion for agricultural products and sustainable dining truly flourished, shaping his culinary philosophy and inspiring the creation of Public Grains.

 

At Public Grains, Kalen combines his extensive experience with a commitment to local sourcing and sustainability. His menu is a testament to the versatility and richness of locally sourced wheat, transformed into mouthwatering pizzas, artisanal focaccia, and perfectly crafted pasta. Each dish tells a story of the land, the farmers, and the seasons, reflecting Kalen’s dedication to authentic, farm-to-table cuisine.

 

Kalen’s culinary journey is a testament to his unwavering dedication, creativity, and respect for the ingredients he works with. At Public Grains, he continues to push the boundaries of culinary excellence, bringing the community together through the simple yet profound joy of sharing a meal made with love and integrity.