Kettl

This past Friday, the Kettl Studio Chef Series welcomed Chef Anita Lo, Culinary Director of Stylus NYC. Together with the Stylus team, Chef Lo presented a five-course menu paired with teas curated by Kettl founder Zach Mangan—each course reflecting a shared commitment to creativity, seasonality, care, and the thoughtful attention to detail that shapes the experiences we create for our community.

The evening’s menu embodied the kind of thoughtfulness we deeply admire, with each ingredient prepared with remarkable care and intention. From tender fresh scallops delicately seared with kelp and loofah, to roasted Long Island duck paired in striking harmony with frozen gyokuro, each course revealed a careful interplay of texture, temperature, and layered flavor.

Creating opportunities to share thoughtful, immersive experiences with our guests is deeply important to us, and we are grateful to Chef Lo and the Stylus team for partnering with us for this evening. Together, we were able to bring the stories of Japanese tea into conversation with seasonal ingredients, meaningful exchange, and the work of dedicated, deeply creative chefs—all united by a shared sense of care and intention.

Today we celebrate our dear friend and a true original - Chef David Bouley. His energy, drive, passion and relentless creativity continues to inspire us today. We miss you everyday Chef. Happy Birthday.

It was an honor to moderate a panel and tea pairing lunch with some of my favorite beverage pros - Max Falkowitz, Dean Fuerth and Steven Rhea - about the the charm of Yame tea and how it fits into the puzzle of the larger development of tea and its place in the hospitality industry. I was lucky to have the opportunity to bring these fine folks to visit the the growers, manufacturers and hospitality pros from throughout Yame and it was so nice to see the indelible impact it had on the visiting guests.

Seeing how far tea has come in the past decade, and seeing the energy and excitement from the industry provides me with an excitement that is hard to put into words. I want to personally thank the government of Fukuoka for their support in putting together this trip and for all of the growers for their time, Chef Takuma and the team at the Aman hotel for putting together an amazing meal, and finally for all of the guests who joined the lunch.

Our exclusive annual Holiday Sale has begun as we celebrate 2025, a pivotal year for us as we opened our first cafe outside of New York and expanded our catalog of offerings and our network of producing partners throughout Japan—none of which would have been doable without your support. As a thank you for your support, we’re offering exclusive access ahead of our site wide annual holiday sale for our community.

Use code KETTLVIP2025

Additionally, for today only, we are adding a free gift of one Matcha Chocolate Bar, our classic sweet handcrafted with shade grown, stone milled Japanese matcha and Belgian white chocolate, to every order valued $75 and over. This gift will be added automatically to your cart upon checkout.

Tea has always been a family endeavor in Japan. Today, more than ever, it feels essential to honor the humanity behind each cup, bowl and latte. We are deeply grateful for the enduring partnerships—and friendships—we share with our circle of producers.