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LYFE Begins In Chicago November 2013

CHICAGO, Sept. 17, 2013 /PRNewswire/ -- LYFE Kitchen recently called "the future of food," a transformational, socially responsible "lyfestyle" brand, announced today its franchise location to open in Chicago, IL at the corner of Clark and Hubbard. The announcement was made with the first LYFE Kitchen owner-operator, Carey Cooper, at a LYFE Kitchen Forklifting event, a twist on the traditional groundbreaking ceremony, held at the new location. LYFE Kitchen will bring its great tasting, good-for-you concept back to its roots to help Chicagoans "Love Your Food Everyday."

Executive Chef Jeremy Bringardner, Vegan Consulting Chef Tal Ronnen and Chef Art Smith

"We are thrilled to open our first LYFE Kitchen restaurant here in our hometown of Chicago," said Mike Roberts, CEO of LYFE Kitchen. "I've known Carey Cooper for 30 years and consider him a trusted ally and advisor.  Carey and his team, along with partners like Chef Art Smith, have gone to remarkable lengths to bring LYFE Kitchen here to Chicago.  We think our friends and neighbors are going to love our food, our service and our commitment to the community." 

INTRODUCING OWNER-OPERATOR CAREY COOPER

"The first time I heard about the LYFE Kitchen concept, I was intrigued," said Cooper. "The first time I ate the food, I was hooked.  With my son Nate Cooper's enthusiasm and the team we've assembled I am proud to be the first LYFE Kitchen owner operator.

"We can't wait to start serving people amazing meals in a truly unique atmosphere with spectacular customer service and hospitality and a commitment to the community in one of the hottest locations in Chicago," said Cooper. Cooper has assembled an all-star management team to establish LYFE Kitchen in the windy city and serve as a model for other franchisees nationwide, including former Bubba Gump Shrimp Company executive Gail Taggart.

CHEF ART SMITH (TABLE 52), CHEF TAL RONNEN AND CHEF JEREMY BRINGARDNER LEAD THE WAY: IT'S ALL ABOUT THE TASTE

LYFE Kitchen, Chicago will showcase the talents Chefs Art Smith, Tal Ronnen and Jeremy Bringardner's trusted and thoughtful menu that features chef-inspired, delicious recipes, plant-based proteins, with all dishes containing fewer than 600 calories and 1,000 milligrams of sodium, with most choices containing much less. 

Tasty dishes, such as Art's Unfried Chicken and Tal's Ancient Grains Bowl, feature responsibly sourced ingredients from local farms and sustainable whenever possible, and rely on herbs, spices, fruits and vegetables to deliver outstanding flavors.

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