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Ethos Vegan Kitchen opened December 26th, 2007. Featuring healthy and hearty fare, we are Central Florida's first fully vegan restaurant. 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. Ethos also features a small selection of 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 deliciousness of vegan dining.
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 sound 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 10% Day program, and through direct donation.
•Whenever possible we source imported food items that are fair-trade, most notably coffee, tea, 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, an employee-managed reserve fund, and a cash benefits allowance in lieu of a traditional insurance program.
Environmentally Sound
•Whenever possible we source organic food items, and estimate that approximately 75% of our menu ingredients are organic.
•We use heavy-duty durable tableware (china, glass and silver) which can be washed and reused and try to minimize use of disposables.
•All of our disposable takeout packaging is environmentally sound (recycled paper, biodegradable corn containers).
•Where possible, we have selected paper products made from 100% recycled paper (paper bags, paper towels, printer paper, toilet paper).
•We use a laundry service for aprons and towels, which minimizes use of paper disposables for cleaning.
•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 running a community-minded, environmentally sound, and socially responsible business and employer. We feel the restaurant is a reflection 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 GM. 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 immediately recognized a void in the marketplace for vegan cuisine offerings. He's been planning to open a vegan restaurant ever since. 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 riding his motorcycle, baseball games, and sticking it to the man.
»View Kelly's Resume (.pdf).
Laina Shockley, Head Baker, Finance and Admin. 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 and 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, Inc. 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 live in downtown Orlando with their two dogs, Champ and Toby. Both enjoy traveling, the great outdoors, making music, and value family as the most important thing in their lives.
«Kim Shockley, Front of the House Manager. With more than 30 years restaurant experience, Kim didn't get this job just because she's Kelly's Mom. The front of the house couldn't be in better hands, and Kim's attention to detail, creative thinking and hospitable personality help us to provide the best customer experience possible.
Kim enjoys live music festivals, the great outdoors, yoga, and dancing. She also enjoys reading, photography, chatting online with her friends, and spending time with friends and family.
Jonathan Hughes*, Cook. Son of a bear and a cold north wind, Jonathan is so awesome that he must always have a beard, because were he to shave, a glimpse of him would cause anyone who is under 5'7" to implode. He also has the ability to listen to ska unironically. Having trained underwater with killer whales and killer icebergs, he is now one of our tallest vegan chef-bears.
Ryan Hutchinson*, Service Cashier. "Ryan Fromdeland" is originally from Connecticut. He rings your orders and brings you your food. On days off he still comes to work. He likes to ride a bike and cook food for Orlando Food Not Bombs. His motto is "No Compromise."
Jeff Ilgenfritz*, Service Cashier. If you are reading this, I am no more. The Scientologists with the "probes" have taken me away to their home planet. Actually, it's more a summer retreat than a planet; and when I say "summer retreat," it's more an intergalactic star confederation, beautiful country, too. Xenn is a real jerk about the probing, but I'm sure he means well. Love, Jeff Ilgenfritz
* indicates an autobiographic account.
To learn more about employment opportunities with Ethos, please visit our Employment page.
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