Cup4Cup

As a Research & Development Chef at The French Laundry, Lena Kwak is responsible for testing a wide range of edible innovations, ranging from foie gras bon bons to seawater sorbet. It was her creation of a gluten-free brioche and the tearful response it inspired in a dinner guest that led to the establishment of C4C, or “Cup for Cup” with Chef Thomas Keller in the Spring of 2010.

After graduating Rhode Island’s Johnson & Wales Culinary Institute in 2007, Kwak served as a private chef and director of her own catering company, preparing coursed dinners and cooking lessons. She landed in California while pursuing an internship to satisfy her interest in nutritional science. A single assignment to devise a gluten-free version of Keller’s famed salmon cornet, led her to develop a proprietary flour blend that became the foundation for their new company.

Set to launch C4C in 2011, Kwak is committed to guiding its evolution, providing healthy alternative cooking products for a conscious new generation.