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Jump to Content: About Us, Our Affiliations, Our Ethos, Meet The Owners, Meet The Staff, Join Our Team.
Ethos Vegan Kitchen opened December 26th, 2007. Featuring healthy and hearty fare, we are one of Central Florida's few fully vegan restaurants. Offering both indoor and outdoor seating, our format is a counter-service/table-service hybrid - guests place their order at a service counter, receive a number placard, and then await delivery of their order at the table of choice. We also feature a small selection of vegan beer and wine, plus vegan bakery items made from scratch on-site daily.
The intent of Ethos is as follows: 1) to improve the diversity of vegan cuisine offerings in the Central Florida area, 2) to provide good food at a reasonable price in a comfortable atmosphere, and, 3) to showcase the variety, freshness, and flavor of vegan dining.
Ethos Vegan Kitchen is family-owned and -operated, and we strive to be both a good neighbor and a good employer within our community.
By definition, ethos means "the distinguishing character, sentiment, moral nature, or guiding beliefs of a person, group, or institution." We chose the name Ethos because it implies the ethical and moral nature of our beliefs about operating a socially responsible and environmentally aware business.
Socially Responsible Business
•Whenever possible, we work with vendors who embrace their social and environmental responsibility to the community.
•We support local non-profits through our 5% Day program »Info Packet (.zip/.pdf), and through direct donation.
•Whenever possible we source imported food items that are fair-trade, most notably coffee, cocoa powder, vanilla extract, and spices.
•Company-provided uniforms (t-shirts, hats) are sweat-shop free.
Socially Responsible Employer
•We are focused on creating and maintaining a safe, comfortable, and equitable workplace.
•We pay our employees a living wage, rather than a minimum wage.
•We have created an innovative and meaningful benefit package for our staff, which includes meal credits and an employee-managed reserve fund.
Environmentally Aware
•We are a member of the City of Orlando's Think Blue water management program.
•We prefer to source regionally-grown produce, and estimate that 75% of our produce is grown in the southeastern US.
•We prefer to source organic food items, and estimate that 50% of our menu ingredients are organic.
•We use heavy-duty durable tableware (china, glass and silver) which can be washed and reused; we also minimize use of disposables.
•Where possible, we use biodegradable takeout packaging, such as paper bags instead of plastic, paper bio-paks, and cardboard pizza boxes.
•We use a laundry service for aprons and towels, which minimizes use of paper disposables for cleaning.
•Where possible, we have selected paper products made from 100% recycled paper, most notably for paper bags, paper towels, printer paper, and toilet paper.
•Where possible, we use biodegradable soaps and cleaning products, including Dr. Bronner's as hand soap in guest restrooms, and Seventh Generation and Ecover products to clean our restrooms and guest areas.
•Where possible, we use compact fluorescent light bulbs instead of incandescents.
•Lighting in select areas of the restaurant is controlled by sensor, which means lights are on only when in use.
Husband and wife Kelly and Laina Shockley opened Ethos Vegan Kitchen in 2007 after three years of planning. In addition to achieving our own financial and family goals, we are motivated by the satisfaction that comes with being a community-minded, environmentally aware, and socially responsible small business and employer. The restaurant is an extension of ourselves, and hope you will notice and appreciate many of the small details we have incorporated into the facility and its operation.
Kelly Shockley, Chef and General Manager. With 15 years experience in the restaurant industry, it's no surprise to see Kelly Shockley at the helm of his very own restaurant. Kelly went vegan in 2002, and quickly recognized a void in the marketplace for vegan cuisine offerings. He began planning the menu for his own vegan restaurant almost immediately. Some will recognize Kelly from his other endeavors as former partner/operator of Orlando's Vegan Hot Dog Stand, and owner/operator of Nonsense Records. Kelly enjoys working on his motorcycle, baseball games, and sticking it to the man.
»View Kelly's Resume (.pdf).
Laina Shockley, Head Baker, Finance & Administration. While Laina doesn't have much hands-on restaurant experience, her contribution to the family business is business know-how, financial savvy, and a burning desire to read the small print. Laina's business background includes self-employment as a small business consultant and a Masters in Business Administration, plus an undergrad degree in Hospitality Management. Laina is the baker in the family, and the developer of Ethos' bakery concept and recipes. She also serves as Treasurer for local non-profit Simple Living Institute. Laina enjoys gardening, baking, yarn crafts, reading, and playing card games and board games with her family.
»View Laina's Resume (.pdf).
Kelly and Laina and family live in downtown Orlando. Both enjoy traveling, the great outdoors, making music, and value family as the most important thing in their lives.
Amy Monro, Service Cashier. Amy works with us full-time, and works on her Bachelor's of Fine Art after-hours. She makes the most delicious grapefruit sugar cookies.
Andrea Pastore, Shift Leader/Service Cashier/Baker. Smart, sassy, and crafty, to boot! When not at work, Andrea's busy sewing or pampering her cutie-pie dog Lulu.
Devin Jacovielli, Line Cook. Devin is a skateboarder, photographer, and illustrator. He can say "Dude" enough times in a paragraph to rival even Keanu Reeves.
Dre Curry, Dish. Dre is our youngest team member! The whole crew enjoys following his adventures as starting quarterback at Central Florida Prep School.
Eric Montanez, Baker/Prep Cook/Line Cook. Eric is one of the nicest guys you'll ever meet, and has the biggest voice you're likely to hear, as well. Eric is a driving force for Orlando Food Not Bombs and is a skillful cook, gardener, musician, and all-around good guy as well.
Erika Shepherd, Service Cashier. Erika also works as a performer at Universal, and is studying pre-Med.
James Curry, Line Cook. James holds down the cookline most lunch hours. James plays some mean ping pong, and is an avid Nascar fan.
Jon Hughes, Line Cook. Also known as Jon Beard, he might look pretty intimidating riding his motorcyle down the road, but, never fear, he's a down-to-earth nice guy.
Jono Giralt, Line Cook. Jono is a fun-lovin', big-smilin' kind of guy, and he's always ready to make you laugh. We all enjoy following his fashion adventures, from chili pants to mesh vests!
Kim Brown, Shift Leader/Prep Cook/Baker/Service Cashier. When Kim's not working at Ethos, she's busy pursuing her Bachelor's degree, or developing raw and vegan recipes at home. She likes hiking, camping, and a great bottle of wine.
Mike Dale, Dish. Mike is a dedicated runner, and could probably win an endurance award for his jogging mileage. He also enjoys riding his motorcyle and making music.
Sarah Nee, Service Cashier. Sarah is a Mom and nanny most of the time, but once a week she moonlights as a staffer at Ethos. She is an impressive speed-quilter, and loves to scour our local thirft stores for vintage finds!
Savannah Dimon, Line Cook/Prep. Focused and reliable, Savannah just might run you over if you get in her way. But, not in a mean way - more in a "I'm working here!" way.
Summer Escalante, Service Cashier. Summer works with us on the weekends, when she's not busy with her weekday job. She is a gifted illustrator.
Tia Meer, Baker. Tia is a farmer at heart, and leads local sustainability non-profit Simple Living Institute. She lives in a log cabin on stilts she and her husband built with their own hands out in east Orlando off the Econlockhatchee River.
Zach Bailey, Service Cashier. Zach's dry wit keeps you on your toes in conversation, and he's always got a smile on his face. Zach is a talented musician, and plays in several bands.
To learn more about employment opportunities with Ethos, please visit our Employment page.
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