Whey Crispy Kitchen was founded by Alex and Griffin Klement, who first met while working on a regenerative farm in the jungles of Costa Rica. Though they came from opposite ends of the map — Alex from Montreal, Griffin from Texas — they quickly bonded over a shared passion for good food, travel and environmental stewardship.

Griffin’s passion for cooking took off in New Orleans, where he started cooking at age 7 inspired by chefs like Emeril Lagasse and backyard traditions like seafood boils and turkey fries. Alex was raised with a deep connection to the natural world, shaped by an adventurous, outdoorsy family who filled her childhood with travel, trail hikes, and lakeside summers. Whether she was waterskiing, horseback riding, or gathered around a fire sharing stories and meals, nature and community were always at the heart of it.

The spark for Whey Crispy came ahead of a Texas fishing trip, when Griffin began experimenting with a low-carb fry batter that wouldn’t spike his diabetic and pre-diabetic family members’ blood sugar.

 His winning combination —  a carefully sourced blend of organic whey protein, herbs, and spices — turned into a crispy, keto-friendly mix that didn’t sacrifice flavor or crunch.

Today, Alex and Griffin are building Whey Crispy Kitchen from the ground up, combining their love of food and the planet to offer a healthier, responsibly sourced alternative to traditional fry mixes — all while bringing people together over great meals, whether in the kitchen or around the family campfire.

When they’re not busy with Whey Crispy, the Klements love spending time outdoors with their two kids and dog — whether they’re gathering fresh vegetables from the backyard garden, frying up the day’s catch by the campfire, or dreaming up their next big adventure.