Two Cloves Kitchen - California-Inspired Recipes With Bold Flavor!

The founder of Two Cloves Kitchen, Genevieve—known simply as Gen to her audience—is a professional chef, certified health coach, and self-declared food nerd whose passion for bold, contemporary recipes is deeply rooted in the soil of her Bay Area childhood. From helping her father cultivate heirloom vegetables in their family garden to learning the elegance of French sauces at her mother’s side, Gen’s culinary education was hands-on and heartfelt. Today, her vibrant approach fuses classical techniques with modern California flair, transforming everyday meals into unforgettable experiences. Whether she’s perfecting a chicken cutlet or rethinking a vinaigrette, Gen brings not only skill and creativity but a genuine desire to help others feel confident and joyful in their kitchens. In this interview with Delivery Rank, we sat down with Gen to talk about the flavors that shaped her, the philosophy behind Two Cloves Kitchen, and why sometimes, just one clove of garlic simply isn’t enough.

Two Cloves Kitchen is rooted in a love for bold flavors and family traditions. What’s one memory from your childhood kitchen that still influences the way you cook today?

One of my earliest and most lasting kitchen memories is making homemade pickles with my dad. We’d grow cucumbers in our backyard garden and make a brine for the pickles that we were always revising. You could smell the brine cooking on the stove—garlic, vinegar, dill. It was all very vibrant and engaging, especially for a young child. I didn’t realize it then, but that experience taught me the foundation of good cooking: start with quality ingredients, taste often, and don’t be afraid to make it your own. That philosophy still guides my cooking, whether I’m working on a recipe for the site or cooking for friends and family.

As a culinary and health coach, how do you balance bold, indulgent flavors with nutritious, health-conscious cooking?

I’ve always believed that food should taste good, feel good, and fit your life. As a professionally trained chef, I start with flavor. I lean on herbs, spices, acid, and fresh produce. It’s about using real ingredients, building layers of flavor, and finding ways to make everyday meals both exciting and satisfying. I believe olive oil can be just as indulgent as heavy cream. It all depends on the application and execution of the dish.

Your recipes feel both comforting and modern. When you’re developing a new dish, where do you usually start: the ingredients, the flavors, or the story behind it?

It varies, but most often I start with the ingredients. I’ll find something beautiful at the market, or I’ll realize I’ve had a craving for something crunchy, something tangy, something rich, and build from there. That said, the story is always in the background. I might be recreating a dish from a trip, modernizing something I grew up with, or exploring a flavor combo that feels nostalgic but new. The best recipes have a little bit of all three.

Your meal planning service emphasizes flavor and strategy. What’s your go-to advice for someone overwhelmed by the idea of planning meals for a week?

Start smaller than you think you need to. Even preparing just three components—a protein, a vegetable, and a grain—can make a huge difference in how your week feels. From there, use flexible components like fresh herbs, vinaigrettes, and toppings like nuts, seeds, and beans that can be mixed and matched. Don’t aim for perfection. Aim for ease, satisfaction, and flavors you genuinely enjoy. When you enjoy what you’re eating, the habit becomes much easier to sustain.

Looking ahead, what’s a flavor trend or ingredient you’re excited to explore and share with the Two Cloves Kitchen audience?

Right now, I’m really inspired by bright, herb-forward Italian and Greek flavors, especially as we head into summer. I’ve been working on recipes that feel both rustic and fresh, like an Italian-style potato salad with a punchy vinaigrette, oregano, and fresh parsley. I love the balance of richness and acidity in that kind of cooking. It’s bold but still incredibly refreshing. That’s the direction I’m leaning into this season: modern Mediterranean dishes that are vibrant, flexible, and perfect for warm-weather cooking.

To read more about Two Cloves Kitchen, please visit https://twocloveskitchen.com/