Jennifer Calabria’s journey to Kres Chophouse is a story of passion, resilience, and innovation. A native of Orlando, Florida, Jennifer has been a dedicated vegan for over 20 years before it became a mainstream lifestyle. Her culinary journey, however, didn’t start in the kitchen—it began behind the bar.

Jennifer spent more than two decades as a bartender, a career she enjoyed but eventually needed to evolve. With a deep personal commitment to veganism, cultivated from a young age, she transitioned her home-grown cooking skills into professional practice. The opportunity to create a vegan menu at a renowned steakhouse like Kres was both a challenge and a chance to bring her passion to a broader audience.

The Birth of the Vegan Menu at Kres
When Jennifer introduced a vegan menu at Kres four and a half years ago, she was fully supported by the in-house team, including the chefs who were excited about the innovative direction. However, there was initial curiosity from the broader marketplace about how vegan dishes would fit within a traditionally meat-centric steakhouse setting. Jennifer used her culinary creativity to craft dishes that complemented the existing menu and highlighted the versatility and appeal of vegan cuisine. Her use of tofu and other plant-based ingredients gradually won acclaim, transforming skepticism into widespread appreciation among patrons, a shift that remains a proud highlight of her career and a testament to the power of her culinary innovation.

Jennifer’s approach to creating vegan dishes is inspired by high-end culinary practices, often drawn from Michelin-starred chefs. She deconstructs traditional dishes, reimagining them with vegan ingredients to create something entirely new yet familiar. This process is both an art and a science, requiring her to think outside the box while staying true to the flavors and textures that make a dish satisfying.

In the early stages of the vegan menu, Jennifer collaborated closely with Chef Brendan, who was instrumental in its creation before he became a sous chef. Together, they crafted Kres’s first, albeit modest, vegan menu. Another significant mentor, Chef Mary, has advocated for her; Jennifer has refined her culinary skills and built a menu that has become a beloved staple at Kres. Together, they have pushed the boundaries of vegan cuisine in a fine dining setting.

Jennifer’s story at Kres is one of perseverance, creativity, and the courage to bring something new to the table—literally. Her ability to create exceptional vegan dishes in a traditionally meat-centric environment has not only delighted guests but also significantly enriched the culinary landscape at Kres, making her an integral part of the team.

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