Sanctuary Bistro is located in Charlotte, NC in the Ballantyne area and Woman-Owned by Jennifer Horton and delicious food by Executive Chef Barry Horton.
Jennifer Jones Horton is owner, speaker, writer, front of the house, you name it. If it doesn't involve cooking she has her hands in it. She grew up in Gloucester, Massachusetts and has lived in Atlanta, California and now North Carolina. The passion behind Sanctuary Bistro began for Jennifer at age 13. She became concerned about the cruelty and pollution of factory farming when a friend shared a PETA flyer. From there she started buying her own veggie burgers. For a traditional “meat and potatoes” family this was considered
"different" and "rebellious." As she continued learning, she slowly stopped eating chicken, eggs, and eventually seafood, out of compassion. It was hard NOT to change once she knew about the cruel treatment that is inflicted on animals. She still feels that if people would open their minds to understanding it they would not choose to hurt something. Her concerns are the effect the meat and dairy industry have on the planet and so Sanctuary Bistro is their solution for making change.
Executive Chef Barry Horton is amazing in his culinary skills. Jennifer and Barry are a team at work and in life. He has been the Executive Chef at the Famous Ravens' restaurant in Mendocino Ca. He has been on television with view from the Bay and has had many published articles in Edible, He was also nominated by Veg NEWS 3 years in a row for best vegan restaurant. He always lent a helpful hand in the kitchen growing up. In high school, Barry enrolled in a semester cooking class unaware this would eventually be his life’s path.
In 2000, Barry began attending culinary courses at Johnson County Community College when he realized, “this is what I love to do.” By 2002, taking things more seriously, Barry decided to take his skills to a French Culinary program. After perusing his options, Barry chose the Le Cordon Bleu program at the Western Culinary Institute in which he graduated at the top of his class. His desire to continue his education learning about an organic, sustainable, vegetarian lifestyle led to his internship at the Ravens’ Restaurant of the Stanford Inn in Mendocino, Ca where he quickly worked his way up to co-chef in 2005 and Head Chef in 2006 until October of 2009. During this time, he has learned that a chemical-free, locally grown, plant-based diet is optimal for a long, sound, healthy life, as well as, and most importantly, a compassionate life.
Website: www.sanctuarybistro.com
Instagram @sanctuarybistro
Free Weight Loss Master Class: veganstrongandfit.com/masterclass
Save 10% on your order at kingscrowning.com with code STRONGAF10
Save 10% on your order of Sea Moss at infiniteage.com with code STRONGAF10
Intro Music credit: Never Lose by Chief (P.S.A. album)
Sanctuary Bistro is located in Charlotte, NC in the Ballantyne area and Woman-Owned by Jennifer Horton and delicious food by Executive Chef Barry Horton.
Jennifer Jones Horton is owner, speaker, writer, front of the house, you name it. If it doesn't involve cooking she has her hands in it. She grew up in Gloucester, Massachusetts and has lived in Atlanta, California and now North Carolina. The passion behind Sanctuary Bistro began for Jennifer at age 13. She became concerned about the cruelty and pollution of factory farming when a friend shared a PETA flyer. From there she started buying her own veggie burgers. For a traditional “meat and potatoes” family this was considered
"different" and "rebellious." As she continued learning, she slowly stopped eating chicken, eggs, and eventually seafood, out of compassion. It was hard NOT to change once she knew about the cruel treatment that is inflicted on animals. She still feels that if people would open their minds to understanding it they would not choose to hurt something. Her concerns are the effect the meat and dairy industry have on the planet and so Sanctuary Bistro is their solution for making change.
Executive Chef Barry Horton is amazing in his culinary skills. Jennifer and Barry are a team at work and in life. He has been the Executive Chef at the Famous Ravens' restaurant in Mendocino Ca. He has been on television with view from the Bay and has had many published articles in Edible, He was also nominated by Veg NEWS 3 years in a row for best vegan restaurant. He always lent a helpful hand in the kitchen growing up. In high school, Barry enrolled in a semester cooking class unaware this would eventually be his life’s path.
In 2000, Barry began attending culinary courses at Johnson County Community College when he realized, “this is what I love to do.” By 2002, taking things more seriously, Barry decided to take his skills to a French Culinary program. After perusing his options, Barry chose the Le Cordon Bleu program at the Western Culinary Institute in which he graduated at the top of his class. His desire to continue his education learning about an organic, sustainable, vegetarian lifestyle led to his internship at the Ravens’ Restaurant of the Stanford Inn in Mendocino, Ca where he quickly worked his way up to co-chef in 2005 and Head Chef in 2006 until October of 2009. During this time, he has learned that a chemical-free, locally grown, plant-based diet is optimal for a long, sound, healthy life, as well as, and most importantly, a compassionate life.
Website: www.sanctuarybistro.com
Instagram @sanctuarybistro
Free Weight Loss Master Class: veganstrongandfit.com/masterclass
Save 10% on your order at kingscrowning.com with code STRONGAF10
Save 10% on your order of Sea Moss at infiniteage.com with code STRONGAF10
Intro Music credit: Never Lose by Chief (P.S.A. album)