Alright – so today we’ve got the honor of introducing you to Kyle Kawamoto. We think you’ll enjoy our conversation, we’ve shared it below.
Hi Kyle, thanks for joining us today. One of the things we most admire about small businesses is their ability to diverge from the corporate/industry standard. Is there something that you or your brand do that differs from the industry standard? We’d love to hear about it as well as any stories you might have that illustrate how or why this difference matters.
At Graze in the Garden, we take immense pride in hand-sourcing all of our seasonal produce directly from local farmers’ markets for every grazing board we build and event we cater. This isn’t just a process; it’s a philosophy rooted in intentionality and connection. Each week, we personally visit our favorite local LA farmers’ markets to select the freshest, peak-season fruits, vegetables, and floral garnishes. We talk directly with the farmers, learning about how their produce is grown and what’s thriving at that moment. This allows us to craft displays that not only taste amazing but also reflect the natural beauty of the season.
By shopping seasonally, we ensure that every grazing board or table is a celebration of what’s fresh and vibrant right now. This approach allows us to embrace variety and creativity, steering away from the cookie-cutter, one-size-fits-all presentations often seen in the industry. Instead, every board is a one-of-a-kind creation, customized for the client and their event.
For example, a summer grazing table might feature bright Sungold tomatoes, juicy yellow peaches, and vibrant Rainier cherries sourced from a farmer who handpicks their fruits, while a fall display may highlight crisp Pink Lady apples, juicy Thompson grapes, and local almonds harvested & roasted to order just days before. This intentionality is not only evident in the flavor but in the visual storytelling of the display—making each event unique, memorable, and deeply rooted in its time and place.
For us, it’s not just about the food—it’s about creating meaningful moments that spark joy and bring people together. By rejecting the cookie-cutter standard, we aim to give our clients a truly unique, thoughtful, and memorable experience.
Kyle, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
At Graze in the Garden, we bring people together through beautifully crafted grazing tables, cheese & charcuterie boards, and interactive board building workshops that are as delicious as they are memorable.
Hi, I’m Kyle, the owner and creative force behind Graze in the Garden!
Growing up in Los Angeles, my love for food and hospitality was sparked by countless family gatherings centered around cooking and sharing meals. That passion led me to study hospitality in college and dive into the food world, working in restaurants, full-service catering, and even food styling for TV and commercial projects. These experiences fueled my dream of creating something unique: a business that merges artistry, flavor, and connection.
At Graze in the Garden we specialize in curating grazing tables and boards that showcase the best of what’s in season. By hand-sourcing produce from local farmers’ markets, partnering with artisan cheesemakers and bakers, and incorporating seasonal, hyper-local ingredients, we ensure every creation is fresh, intentional, and one-of-a-kind. Whether it’s a wedding, corporate event, or intimate backyard gathering, our displays are tailored to the client and designed to elevate their experience.
What sets us apart is the personal touch and attention to detail we bring to every event. Each grazing table tells a story—whether it’s highlighting ingredients from nearby farms, incorporating a couple’s custom event color palette, or creating a design inspired by the theme of the celebration.
I’m incredibly proud of the partnerships we’ve built, like working with local wineries to pair our grazing boards with their offerings, or collaborating with small businesses to promote local artisans & their craft. It’s this sense of community and connection that drives everything we do.
For potential clients, I want them to know that Graze in the Garden is more than just catering—it’s an experience. Every board is thoughtfully designed, every ingredient intentionally chosen, and every event approached with the goal of creating something truly special. Whether you’re looking for a grazing table that wows your guests, a hands-on workshop, or a board to make your next celebration unforgettable, we’re here to make it happen!
What do you think helped you build your reputation within your market?
I truly believe that our reputation has been built on two key pillars: the depth of experience behind our work and the exceptional quality of the ingredients we source.
Getting to the point where I was ready to start this business was a journey filled with challenges, self-discovery, and invaluable lessons. There were times I felt lost, unsure of where my passions might lead, but every frustration became a stepping stone, teaching me something that propelled this venture forward.
My journey began at 17, young and eager, working as a line cook at Nobu Malibu. It was there that I gained a foundation built on organization, self-discipline, respect for ingredients, communication, and a relentless attention to detail. Those formative experiences ignited a passion that carried me through an 11-year career across all areas of hospitality.
Each step of the way, from restaurants to catering and food styling, shaped my perspective and prepared me to create Graze in the Garden. Today, that foundation inspires everything we do—taking the simplest, freshest ingredients and transforming them into something truly extraordinary.
We believe that truly great food starts with incredible ingredients, and that’s why we source everything locally and seasonally from trusted farmers, cheesemakers, and bakers. When you’re working with produce that’s perfectly ripe, cheese made with care, or bread fresh from the oven, the ingredients practically speak for themselves—it’s hard to go wrong. Our role is simply to stay true to the process, highlighting those beautiful, natural flavors and presenting them in their best light.
This balance between expertise and respect for our ingredients has helped us stand out. Clients can taste the difference in our boards and tables because they’re not just creations—they’re celebrations of the artistry and quality that local makers bring to the table. By keeping things simple, intentional, and authentic, we’ve earned a reputation for delivering memorable food experiences that are as visually stunning as they are delicious.
Can you tell us about what’s worked well for you in terms of growing your clientele?
The most effective strategy for growing our clientele at Graze in the Garden has been the power of word of mouth. Our business has thrived thanks to our amazing loyal clients who’ve experienced our grazing boards at work, enjoyed our grazing tables at local events, or participated in our interactive workshops around Los Angeles. These experiences often leave a lasting impression, leading to recommendations and repeat business—something we truly value.
In addition, we’ve built strong relationships with local venues and small businesses, which has been a key driver of our growth. Partnering with venues allows us to showcase our work to new audiences, whether it’s through weddings, corporate events, or intimate gatherings. It’s a mutually beneficial relationship, as we’re able to lift up each other and grow together.
What we’ve found is that when people experience the care, creativity, and quality we put into every grazing board, table, and workshop, they become enthusiastic advocates for what we do. Our clients are our best marketers, and without their word-of-mouth recommendations we wouldn’t be where we are today.
Contact Info:
- Website: https://www.grazeinthegarden.com/
- Instagram:https://www.instagram.com/grazeinthegarden/