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If you had told me as a child, or even as a young adult, that I’d grow up to create America’s first healthy fast-food franchise, I wouldn’t have believed you. Back then, the biggest battle I was fighting wasn’t against the fast-food industry or franchising complexities—it was for my life.
I was born and raised moving around the country, and like most kids, I loved playing outside, running, and being active. But as a young toddler, my life took a dramatic and terrifying turn. I began experiencing seizures—sometimes over 100 a day, and my first grand mal seizure on my third birthday. By the time I was diagnosed with epilepsy, the prognosis was grim. Doctors in America wrote me off as a loss, they said I was going to be so brain dead that I was never going to learn to read and that I would die of a continuous grand mal seizure before I was 13. For any child, that kind of news is devastating. But my family wasn’t ready to accept that fate.
My mother is a fighter. When conventional treatments in the U.S. didn’t work, she found a specialist in Mexico who believed in a different approach. This doctor used advanced technology, but also something more powerful than any machine: diet. I was put on a strict, nutrient-rich diet, which we accomplished only with homemade meals. Over time, we began to see results that seemed nothing short of miraculous. My seizures stopped, and my health dramatically improved. By the time I hit my teenage years, I was the first to be completely cured of Lennox-Gastaut epilepsy.
A Journey of Service and Purpose
Having fought through my own health battles, I knew that my future needed to be about service and making an impact. After high school, I didn’t feel college was for me, but I tried one semester at Montana State on an Army ROTC scholarship. During that time, I developed a strong interest in the Army and dropped out to enlist. My goal was to be in special forces, but unfortunately, during the selection period, I chipped my collarbone. Shortly after, I was called to deployment. I spent 12 months in the UAE at the biggest air base in the Middle East. It was during my time in the Army that I learned the value of discipline, leadership, and resilience—qualities that would later shape my entrepreneurial journey.
After my military service, I moved to Hawaii to become a scuba diving instructor. During that time, I joined the reserves with the goal of completing special forces training again. Just before finishing, I met my wife, and we decided to return home to Idaho. My wife had always dreamed of opening her own bar, which led us toward the food industry. We started with a food truck, which eventually evolved into opening the Bunker Bar, where we served burgers and comfort food. While the food truck and bar were very successful, it didn’t align with the lifestyle I envisioned for myself and my family. My wife and I knew we needed to pivot to something healthier—something that resonated with the nutrition-focused life I grew up with. For us, food is more than just fuel; it can be a cure for so many health issues.
That’s how the idea for Konala was born. Realizing there was a huge gap in the industry for something like this – I wanted to create a fast-food option that didn’t sacrifice health for convenience. I envisioned a place where you could grab a quick meal that was good for you—something that could help people, not harm them.
Konala: The Birth of Healthy Fast Food
Konala is more than just a restaurant; it’s a reflection of my personal health journey and the lessons I learned from overcoming epilepsy. Our menu is macro focused – centered around fresh, high-quality ingredients, offering healthy, delicious meals that fit into the fast-food model without compromising on nutrition.
Our menu revolves around six signature bowls, air fried chicken tenders, and kids’ bowls—simple, nutritious, and customizable. We don’t have fryers, grills, or flattops like traditional fast-food chains. Instead, all of our meals are prepared in ovens in a streamlined process that keeps the kitchen cool and efficient. This setup isn’t just good for the food; it’s good for our employees, too. Our kitchens are less stressful environments with no grease or high heat, making Konala an enjoyable and safe place to work.
One of the key features of Konala is its “kitchenless kitchen” model. By keeping things simple and efficient, we’re able to focus on what really matters—serving healthy food fast. Our drive-thru times are under three minutes, and our modular restaurant setups mean we can pop up almost anywhere. Whether it’s a drive-thru-only location or a walk-up model, Konala is built to provide healthy food options in an industry where speed and convenience are usually at odds with nutrition.
