EP04: Michael ZonFrilli - Leading the Chef-Crafted Kombucha Industry

“The beauty of kombucha, besides the big, bright flavor, are the health benefits. So, if you’re not offering those live probiotics, I just think you’re doing a disservice to the potential of kombucha for wellness and health,” says Michael ZonFrilli, creator of Bambucha Kombucha. Known for his chef-crafted, wellness-driven beverages, Michael brings both culinary artistry and a commitment to authentic kombucha into each batch he makes. By keeping his kombucha live and raw, he preserves the probiotics that contribute to gut health and overall well-being.

 

Michael joins Liesl Bernard to talk about his journey from chef to wellness entrepreneur. What does it take to build a kombucha brand that stands out? Michael believes it’s about quality, patience, and an uncompromising approach to flavor. Starting from humble beginnings, Bambucha Kombucha grew through self-funding and hard work, allowing him to stay true to his values without outside pressures.

 

Michael’s culinary background infuses each flavor he creates. His kombucha blends take inspiration from around the world, like the Thai Ginger, which features flavors like fresh lime leaf and lemongrass, and the Mango Masala, a nod to Indian Ayurvedic spices. Creating a drink that feels genuine and layered, something both delicious and meaningful, is at the heart of his work.

 

Outside of work, Michael shares his wellness practices, which include surfing, music, and time with his family. These habits keep him grounded, bringing energy and perspective back to his craft. His story speaks to anyone passionate about wellness and authenticity. Bambucha Kombucha is available at natural grocers along the West Coast and ships nationwide. For kombucha fans and the curious alike, it’s a chance to experience a drink that’s chef-crafted and wellness-focused at every level.

 

Quotes

• “The beauty of kombucha, besides the big, bright flavor, are the health benefits. So, if you’re not offering those live probiotics, I just think you’re doing a disservice to the potential of kombucha for wellness and health.” (04:11 | Michael ZonFrilli)
• “There’s nothing else like kombucha. You’re not going to get that anywhere else. There’s something magical about the fermentation process that converts organic cane sugar into those beneficial acids and probiotics… there’s something in kombucha that makes people crave it and almost need it.” (24:31 | Michael ZonFrilli)
• “I’m grateful to be able to create something that I love. Just as a chef, as a culinary instructor, we’re all about that creation of something delicious and always trying to, as chefs say, you’re only as good as your last plate. Now, I’m only as good as my last can of kombucha. The striving never stops. We’re not a giant factory; we’re a medium-sized brewery. Every batch is crafted, every batch is tested and tasted, and tweaked if necessary. The beauty of kombucha is that it is a living, breathing culture that has almost a will of its own.” (31:48 | Michael ZonFrilli)

Links

Connect with Michael ZonFrilli:

https://www.bambuchakombucha.com/

https://www.instagram.com/bambuchakombucha/

https://www.facebook.com/bambuchakombucha/

https://www.linkedin.com/in/michael-zonfrilli-6169994a

 

Connect with Liesl Bernard:

https://kalonstaffing.com/

https://www.linkedin.com/in/lieslbernard/

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