CHEF KEN ORINGER. GLOBAL FLAVORS WITHOUT THE GLUTEN.
A 2025 Kikkoman Kitchen Cabinet inductee, this celebrated Boston chef has discovered that cooking gluten-free can be just as delicious—and even more creative.
Ken Oringer’s culinary passport is well-stamped. The James Beard Award–winning Boston chef and restaurateur has built a mini empire of globally inspired concepts—Coppa, Toro, Little Donkey, Uni, Faccia a Faccia, Bar Pallino, and Verveine Café & Bakery—each one celebrating the flavors of a different corner of the world.
But in 2019, his approach to food took a more personal turn when his 10-year-old daughter, Verveine, was diagnosed with celiac disease. “It changed everything about how we cook at home,” he says. “And it made me think differently about how we cook in the restaurants too.”
The result wasn’t just a change in menus—it became a shared family project. He and Verveine even co-wrote a cookbook together, exploring the joys and challenges of cooking gluten-free with curiosity, creativity, and heart. “It really opened my eyes,” he says. “We started looking at food not by what we had to remove—but by how much flavor and texture we could still create.”
Making Gluten-Free Second Nature
“We’ve always been an allergen-aware restaurant group,” Oringer says, “but this made it personal. I wanted to make sure that anyone who eats in one of our restaurants—whether they need to avoid gluten or not—can have an incredible meal without compromise.”
He’s quick to add that the point isn’t to call attention to it. “We don’t wave a flag that says gluten-free—we just make great food that happens to be that way. A lot of guests don’t even realize it.”
In 2024, Oringer and pastry chef Monica Glass (a longtime collaborator and one of Food & Wine’s Best New Pastry Chefs) opened Verveine Café & Bakery—a completely gluten-free concept that’s winning hearts without ever leaning on labels. “Monica’s desserts have always been gluten-free,” Oringer says, “and most people didn’t even notice, because they’re just that good.”
The same goes for his savory dishes. “We don’t contort recipes to make them gluten-free,” he says. “We just cook the kind of food we love to eat—bold, flavorful, and naturally satisfying.”
The Kikkoman Connection
When it comes to building big, global flavors—especially in his Asian-inspired dishes—Oringer turns to Kikkoman. “Kikkoman has been the gold standard for soy sauce forever,” he says. “Their tamari and gluten-free sauces make it easy to keep the flavor deep and balanced while keeping things safe for people who can’t have gluten.”
He’s especially enthusiastic about Kikkoman’s expanding range of gluten-free products for foodservice, including Gluten-Free Soy Sauce, Tamari, Teriyaki, Hoisin, and Oyster Sauce, plus Gluten-Free Panko.
“They’ve done it the right way,” Oringer says. “You lose the gluten, not the quality. That means I can cook the way I always have—with big, bold, global flavors—and serve everyone at the table.”
Arepas
“Handheld Street Corn”
This is Chef Oringer’s playful spin on Colombian cornmeal cakes—crisp on the outside, tender inside, and endlessly adaptable. “They’re kind of like eating street corn, but less messy and even more satisfying,” he says. Parmesan and Kikkoman® Gluten-Free Hoisin Sauce add sweet-savory depth, while ricotta and fresh corn keep it light and creamy.
Chef’s Tip: Top with fried eggs or steak and a drizzle of maple syrup, honey, or even satay sauce. For a gluten-free version, swap in gluten-free all-purpose flour one-for-one.
VIEW RECIPE
Boeuf Bourguignon
Giving a Classic an Umami Upgrade
A French classic gets a global twist. “I’m always chasing depth of flavor,” Oringer says. “Adding Kikkoman® Gluten-Free Tamari gives the sauce an umami lift—it makes the red wine pop, the beef taste beefier, and the color richer—and in this dish, it doesn’t taste Asian—it just tastes better.”
Chef’s Tip: Thicken with cornstarch rather than the traditional flour to keep this comforting stew completely gluten-free.
