Growing Sustainability at Wild Turkey Grill with Chef Angelena

Life eventually led her to the Lehigh Valley, where her cousin encouraged her to look beyond the city for her next opportunity.

That’s when TKO, the operating group behind Wild Turkey Grill, hired her as a banquet chef. Her creativity, leadership, and passion for food quickly stood out, and she was soon promoted to executive chef. In her new role, she gained a clear view of the same challenges she had witnessed in Philadelphia: waste piling up, deliveries arriving daily, and the cycle of inefficiency repeating itself. But this time, she had both the space and the authority to try something new.

That’s how the Wild Turkey Grill garden was born.

This year marks its very first season—a trial run built not with purchased seeds, but with kitchen scraps and creativity. Tomato ends, scallion roots, and herb cuttings found new life in the soil, growing into a lush, chemical-free, all-natural garden. The once-empty patch of earth now overflows with basil, rosemary, thyme, oregano, bell peppers, cucumbers, butternut squash, red sorrel, shiso, and even clary, a companion plant known for its air-purifying and pollinator-friendly qualities. The garden has already touched every plate on the menu, with dishes topped by fresh herbs or infused with seasonal vegetables that bring vibrant new flavors to guests.

The impact doesn’t stop there. Wild Turkey Grill has embraced composting, turning food scraps into rich soil that nourishes the garden. The restaurant now composts nearly 60 gallons each week, making a meaningful dent in food waste while fueling future harvests. For Angelena, it’s a full-circle approach—food waste becomes the very thing that helps new life grow. One of her favorite dishes, mushroom ravioli, now shines with fresh herbs from the garden, giving diners a taste of the care and sustainability behind every bite.

What started as an experiment has quickly become a source of pride and inspiration for the entire restaurant. For Chef Angelena, the garden represents more than fresh ingredients; it’s proof that kitchens can be both creative and conscious, serving food that delights while respecting the world around us. It’s a reminder that small changes—like planting scraps and composting leftovers—can grow into something beautiful. And with every harvest, the Wild Turkey Grill garden tells a story of flavor, passion, and a future rooted in sustainability.