Candice Tzeng is a self-taught chef with a background in Fine Arts and Marketing. Philip Kwan is also a self-taught chef that has worked in the restaurant industry for over eight years. Candice and Philip left their day to day shops to take a summer work opportunity in Alaska, which led them to backpacking Southeast Asia for five months and eventually going vegan in 2016. Filled with inspiration from their recent travels, they took everything as a sign that it was time to combine their talents and create a business of their own that would represent food and flavors they loved eating with a driving mission to spread compassion and make this world a better place.