cooking channel
Our Vision
GrowTanics aims to partner with sustainable chefs that want to use our gardens for fresh produce. If you you are a chef or restaurant and have a desire to collaborate for sustainable sourcing, we would enjoy to hear from you.
Michael Stechly, Sustainable Chef
GrowTanics has chosen to partner with Michael Stechly as their first sustainable chef. Michael holds a culinary degree from Le Cordon Bleu and has a firm grasp on the current sustainability issues in the hospitality industry that GrowTanics is aiming to tackle.
Michael is also a Business Sustainability student at Arizona State University and is passionate about innovation. Michael combines his skills with a passion for gardening to prove that urban farming although in its infancy, has the potential to change the world.
Garden to Kitchen
Post pandemic, sustainable efforts made in the food industry proved that sourcing was a high level concern that needs modern solutions now. GrowTanics believes the future of urban farming is the vision to sync chefs and farmers taking control of a new sustainability model.
Reducing Food Waste
GrowTanics understand that our current sustainable model has food waste as a result of the process. Our vision is to reduce food waste by promoting local sourcing to chefs, and restaurants alike. Now is the time to promote new sustainability models for future generations and best business practices.
Culinary Innovation
Culinary innovation is driven by chefs that promote local sustainability. Using whole animals, local sourcing, and thoughtful menu planning to capture seasonal ingredients. Local sustainability is the future of culinary practices.
Reserve your future indoor garden right now!
Click the link below to reserve your indoor garden at a future GrowTanics location!