Founding Chef Out At San Diego's Nomad Donuts

Chef Kristianna Zabala and Nomad Donuts' owner Brad Keiller
May 19, 2018

The founding chef behind North Park's popular bagel & donut shop, Nomad Donuts, has been terminated by the company, and it appears that a local restaurant consulting group may have already taken over the kitchen.

"It is with deep regret to inform you that as of Monday May 7, I am no longer the executive pastry chef for Nomad Donuts," posted Nomad Donut's former Chef Kristianna Zabala to her Facebook page on the afternoon of May 18. "It has been such an amazing adventure building something from the ground up, getting named 5th out of 16 top donut shops in the nation by NY Post, winning Best Of SD, winning cooking channel's Sugar Showdown, getting the cover of Union Tribune Food section, multiple appearances on the news and numerous articles, being part of the modern Filipino food movement and serving you some crazy and unexpected donuts (and bagels) for the last four years."

Opened in December 2014 by Brad Keiller with a kitchen helmed by Executive Pastry Chef Kristianna Zabala, Nomad Donut's made a name for itself with its eclectic array of ever-changing, globally-inspired donut flavors, including gluten free and vegan options. In 2017, the eatery expanded with the launch of its second location, which added wood-fired bagels to the menu. Zabala joined Nomad for a chance to pursue greater creative freedom after previously serving as the Executive Pastry Chef at Mister A’s, Petco Park, and the Michelin starred The Village Pub in Woodside, California.

Chef Kristianna Zabala
"I am truly grateful for all the amazing friends I have made along the way," Zabala elaborated. "Collaborating with so many fucking talented people has been a constant motivational drive. Getting the opportunity to work with so many different chefs, brewers, products, styles, flavor profiles, etc etc has been endlessly inspiring. Unfortunately, I was terminated for 'unsatisfactory performance'. I am not badmouthing Nomad, I am just speaking truths. Although I disagree, its ok though. because I know and they know that EVERY SINGLE RECIPE that has EVER been made at Nomad since the day it opened, was a recipe I created.. So Nomad will still continue on with my recipes. I wish them nothing but the best. But just so you know next time you go in, it will not be coming from the same heart and soul that Nomad has become known for. The thing that cuts deep is being totally blindsided after giving this place literally everything, more than my blood, sweat and tears. At the end of the day, business is business and tough decisions have to be made and I understand that. I know everything happens for a reason and that's why I'm ok. The universe just said its time for me to close the donut chapter."

It appears from statements made on online posts that Chef Kristianna's departure from Nomad's employ was not on the best of terms. It also seems like local chef Fern Tran of San Diego hospitality consulting company Legal Restaurants may be filling in for the recently departed chef. We speculate that Legal Restaurants has been retained on a consulting basis to assist in kitchen. We reached out to Chef Zaballa, Chef Tran, Legal Restaurants founder Antonio Friscia, and Nomad Donuts owner Brad Keiller for comment but have not received any responses at this point. Kristianna Zabala remains listed as a current member of the parent company that owns Nomad Donuts - Nomad Donuts LLC - along with Keiller, Julian Filoteo, Todd Webster, Marc Bamberg and Nicholas Gifford.

"Don't worry, this definitely won't be the last you hear from me," continued Zabala. "The book still goes on, on to the next chapter. I'm a free agent now! The donut and bagel shackles have been released and the possibilities are endless!! Now its time to catch up on some much needed sleep (finally get more than 2.5 hours at a time), focus on my family, enjoy not working 20 hour days 6/7 days a week and keep creating. Now that I have some extra time, let me know if you have any dessert orders. Especially if you need any consulting. I know some of you chef friends don't want to or can't pay for a full time pastry chef. So I can create a dessert menu with/for you and train your staff how to make it. Just throwing that out there. I would love to keep collaborating!! With that said, thank for all your continued support from the bottom of my heart.. It has been an absolute pleasure serving you a taste of my madness. Stay tuned for my next ventures, KRZKitchen. The wheels are already spinning. Love you all!!"

Nomad Donuts has locations at 3102 University Avenue in North Park and 4504 30th Street in Normal Heights. For more information, visit NomadDonuts.com.

It is with deep regret to inform you that as of Monday May 7, I am no longer the executive pastry chef for Nomad Donuts. It has been such an amazing adventure building something from the ground up, getting named 5th out of 16 top donut shops in the nation by NY Post, winning Best Of SD, winning cooking channel's Sugar Showdown, getting the cover of Union Tribune Food section, multiple appearances on the news and numerous articles, being part of the modern Filipino food movement and serving you some crazy and unexpected donuts (and bagels) for the last four years. I am truly grateful for all the amazing friends I have made along the way. Collaborating with so many fucking talented people has been a constant motivational drive. Getting the opportunity to work with so many different chefs, brewers, products, styles, flavor profiles, etc etc has been endlessly inspiring. Unfortunately, I was terminated for "unsatisfactory performance". I am not badmouthing Nomad, I am just speaking truths. Although I disagree, its ok though. because I know and they know that EVERY SINGLE RECIPE that has EVER been made at Nomad since the day it opened, was a recipe I created.. So Nomad will still continue on with my recipes. I wish them nothing but the best. But just so you know next time you go in, it will not be coming from the same heart and soul that Nomad has become known for. The thing that cuts deep is being totally blindsided after giving this place literally everything, more than my blood, sweat and tears. At the end of the day, business is business and tough decisions have to be made and I understand that. I know everything happens for a reason and that's why I'm ok. The universe just said its time for me to close the donut chapter. Don't worry, this definitely won't be the last you hear from me. The book still goes on, on to the next chapter. I'm a free agent now! The donut and bagel shackles have been released and the possibilities are endless!! Now its time to catch up on some much needed sleep (finally get more than 2.5 hours at a time), focus on my family, enjoy not working 20 hour days 6/7 days a week and keep creating. (Cont. in comment👇)
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