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Chef Gloriana

A Texas girl at heart, Gloriana Koll spent her youth by her mother’s side in the kitchen and this is where she gained her love of cooking.


In 2007, Gloriana attended the Texas Culinary Academy, Le Cordon Bleu studying Patisserie and Baking and became a Certified Pastry Chef. It was there that she met Keesha Waits. Little did they know at the time that they would develop a great friendship and be business partners for years to come.After culinary school the duo started their own custom cake business.


Her love of Pilates also led her to become a comprehensively certified Pilates instructor. Starting a family made her re­evaluate the foods she was cooking. After doing research, she discovered that a grain-‐free diet would be best for her family. “I knew I wanted to make a change and after learning all the benefits of a grain-free life, I slowly made the transition at home”.


This led to the discovery that there weren’t many snacks available to suit this lifestyle. Out of the notion that people shouldn’t sacrifice their love of sweets for tasteless snacks just for the sake of being “healthy”, Gloriana and Keesha began working on recipes to solve this “problem”. Tired of reading labels with unrecognizable ingredients they wanted to give people a reason to feel good again about what they were eating and take the “fear” out of what was in their food.


It was then that KITCHUN NO-GRAIN-OLA was born.