By 
By Salomon Maya
Opening a restaurant today requires more than courage—it demands nerves of steel. Between an unpredictable economy, a shifting labor landscape, and the relentless judgment of social media, the restaurant industry can feel as precarious as brain surgery. A single harsh review, typed in seconds, can ripple far and wide. For many, such challenges are reason enough to steer clear of this fraught industry.
Not for Hellen Kalach.
Kalach is the visionary behind Nature Forward, the world’s first SoCal bistro to blend French Mediterranean and Mexican flavors with an uncompromising dedication to organic, farm-to-table dining. Tucked away in a cozy La Jolla corner, just a stone’s throw from the bustling UTC mall, Nature Forward is a study in contrasts. Its intimate space feels expansive, thanks to a floor-to-ceiling mirror that doubles its perceived size. Handwoven sculptures from Morelos, Mexico, adorn the walls, lending an artisanal warmth to the bistro’s design. Somehow, it is both homey and luxurious—a balance few achieve and even fewer master.
Kalach herself mirrors this dichotomy. Her voice is soft, her demeanor understated, yet her vision is anything but timid. Her passion for creating a healthier, more connected world radiates through every element of her restaurant. “I spent 10 years in France perfecting pastries and learning the art of bread,” she shares, reflecting on her winding path. “When I returned to Mexico, I started a snack company and planned to open a café, but life had other plans. This is my first restaurant, and it’s terrifying—but also thrilling.”
Her menu is no less daring, weaving her multicultural background into dishes inspired by a Cancún boutique hotel and the comforting flavors of her grandmother’s kitchen. “I’m not a chef; I’m a baker,” Kalach says modestly. “But every recipe is mine.” She partnered with a chef to refine her creations and later brought in another to elevate the experience.
The results are nothing short of extraordinary. Signature dishes like shakshuka feature tomatoes sourced from three fields to achieve unparalleled richness, while borekas—delicately stuffed pastries Kalach calls “SoCal borekas”—offer a nod to her French Mediterranean influence. Even the zaatar comes from a deeply personal place, prepared by her aunt in Mexico. And then there’s the banana bread: a moist, flavorful ode to simple ingredients done exceptionally well.
Everything at Nature Forward is made from scratch, from the chili oils to the café de olla, brewed with a reverence for tradition. This is not a place trading on buzzwords like “organic” and “farm-fresh” to justify inflated prices. Instead, the quality speaks for itself, with locally sourced ingredients—many from Coastal Roots Farm—shining in every bite.
Kalach’s dedication to storytelling extends beyond the plate. A customer-suggested Rueben sandwich, now a menu staple, embodies the warmth and connection she aims to foster. “People come here and feel loved,” she says simply.
Accessible pricing ensures that this elevated experience remains inclusive. For now, Kalach’s focus is on perfecting her craft, but the future is bright. “I’d love to open more locations,” she admits, “but only if we stay true to what makes this special.”
With Nature Forward, Kalach proves that bold flavors, heartfelt traditions, and uncompromising quality can create something truly revolutionary. This isn’t just a bistro—it’s a love letter to what food should be.
Nature Forward is located at 8935 Towne Center Drive. Learn more at nature-forward.com.
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