Michael ZonFrilli: Big Flavor. Big Function.

The Firebelly Social Show

Michael ZonFrilli is the CEO of Bambucha Kombucha, a brand making chef-crafted, well-balanced kombucha with a flavor-forward profile and just the right amount of tart without the vinegar bite. He is a classically trained veteran chef deeply rooted in the culinary arts. Previously, Michael held chef roles at Culimetrics Restaurant & Hospitality Consulting, Market Street Cafe and Bistro, L'Auberge Del Mar, and was an instructor at The International Culinary School at the Art Institute of California.

In this episode…

Are you looking for a delicious and healthy beverage that is both refreshing and functional? Where can you find one that will leave you feeling energized and refreshed?

According to Michael ZonFrilli, kombucha is a fermented tea that has taken the world by storm in recent years. However, not all kombucha is created equally. Some can be too bitter or sweet, leaving a bad taste in your mouth. He shares his journey of building a brand that has developed the perfect balance by blending fresh, organic ingredients to create a bright and bubbly beverage that is easy to drink and big on taste and flavor.

On this episode of the Firebelly Social Show, Duncan Alney and Arnelle Mitchell talk to Michael ZonFrilli, CEO of Bambucha Kombucha, about building a brand that creates chef-crafted, well-balanced kombucha. Michael explains how Bambucha Kombucha differentiates itself in the marketplace, its growth strategies, non-alcoholic versus hard kombuchas, and how the business scaled while maintaining product integrity.