FLAVOR FIRST.
Freshness has to be there. The ingredients have to earn their place. Todd’s baseline is simple: if he wouldn’t be excited to eat it himself, he doesn’t want to serve it to anyone else.
Chef Todd Singleton
“I COOK FOR
MYSELF FIRST.”
And Todd is pretty particular about what he eats.
Todd approaches Radicle the same way he approaches a kitchen: flavor first, quality always, and no interest in putting something on the plate just because it looks good.
THE STANDARD GOT HIGHER.
Todd has always cared deeply about food. His wife kept nudging the conversation further—toward nutrition, wellness and what ingredients bring beyond flavor. It changed his definition of great food: not less delicious, not restrictive—better.
THAT’S WHERE MICROGREENS GOT INTERESTING.
As a chef, Todd already understood what microgreens could do for a plate: freshness, texture, color and concentrated flavor. What fascinated him was discovering how much was happening nutritionally in such a tiny plant—especially broccoli.
GROWN WITH A CHEF’S EYE.
Todd doesn’t see microgreens as decoration. He notices flavor, texture, freshness and whether an ingredient actually makes the food better. Every tray comes back to one question: would he want to eat it himself?
FLAVOR MET WELLNESS.
Radicle grew from the intersection of those two ideas: food that a chef genuinely wants to eat, and ingredients chosen with more intention.
