Roadrunner Alumni
Vibrant Flavors
Courageous Path
By Ariana Rivera ’18 | Fall 2024
Kiersten Gormeley ’14 was born and raised in Wyckoff, N.J., where she was an all-state swimmer, high school swim team captain and four-year varsity award winner. While at Ramapo, working towards her bachelor’s degree in communication arts, she studied in Hilo, Hawaii through the National Student Exchange program.
In 2016, she opened her first restaurant, Shaka Bowl (now Shaka Kitchen), in Hoboken, and in 2021, she competed on Food Network’s “Chopped” and won to become a “Chopped” champion. Kiersten is the co-founder and executive chef of Shaka Kitchen, which features Hawaiian-inspired cuisine in three restaurant locations: two in Hoboken and a third in Morristown. The business is a family affair, so she works with her sister and best friend, Krista.
Gormeley resides with her dog, Luna, and boyfriend, Kevin, in Jersey City, N.J. In her free time, she enjoys walking, running, yoga, hiking or any water-related activity, as well as lifestyle and health-related reading, researching and writing. She is also a member of Women’s Entrepreneurs of Hudson County. Gormeley loves to assist others via philanthropic initiatives at Shaka Kitchen, having helped raise over $150,000 for foundations nationwide.
Questions & Answers
with Kiersten Gormeley ’14
What inspired you to become a chef?
I found myself drawn to food and cooking early in my childhood, whether it was being inspired by my mother’s, aunt’s and grandmother’s cooking, a fascination with cooking shows on TV, or creating my make-believe breakfast café, Café Croissant, with my sister serving our fun croissant creations to the family. In middle school, my favorite class was home economics. In high school cooking class, I created my chocolate chip cookie recipe and knew I had a natural talent for it. I decided to pursue work in the culinary industry, spending 13 years exploring my passion in various roles with restaurants and catering businesses and starting my own catering company for healthy meal prep called K Kooks. In these roles, I honed my culinary skills. Simultaneously, I pursued my bachelor’s degree in communications arts from Ramapo College, graduating in 2014. My sister, Krista, and I lived in Hawaii in 2014 for one year and quickly became enamored of the cuisine. We found ourselves picking our breakfast ingredients off the plants during morning walks. Influenced by this natural, simple yet healthy way of life, we knew we needed to share this back home in New Jersey, and it became our inspiration to create Shaka Bowl (now Shaka Kitchen) in 2016. We now joke that it’s our real-life Café Croissant.
Tell us about your Ramapo experience.
I was a transfer and a commuter student from Clemson University my freshman year. I juggled multiple jobs, including nannying and various restaurant roles, to support myself through college. It was a lot to handle. My favorite course at Ramapo was a global and communicative studies course with Professor Pat Keaton. She inspired me in a lot of ways. I knew I could pursue culinary school after completing my undergraduate degree. However, my story quickly became a full circle moment when I went to Hawaii during my senior year with my sister for the exchange program. I graduated in 2014, was diagnosed with cancer in 2015 and opened my first restaurant in 2016. It has been a rollercoaster since then, but I wouldn’t change it for anything. My choice to stay at Ramapo was the best and fated decision of my life because if I had not, I would have never gone to Hawaii and would never have been inspired by the idea of my restaurants.
Can you share how conquering cancer has affected your daily life?
This is one of the most challenging questions I face regularly, yet it remains a daily struggle. Cancer has profoundly impacted my life, presenting numerous hardships, yet it has also taught me valuable lessons in patience, perseverance and self-awareness. It has underscored the importance of food as medicine and the necessity of listening to my body. It pushed me to pursue a healthy lifestyle and become a vegetarian. Despite its difficulties, battling cancer has ignited my determination to seek a healthier path and reinforced my belief that anything is achievable and nothing is permanent.
How did it feel to compete and win “Chopped?”
Being on “Chopped” was a transformative experience for me in my career and personal life. It fulfilled a childhood dream and brought my culinary influences to life. Growing up, I watched icons like Ina Garten, Emeril Lagasse, Paula Deen, Giada De Laurentiis, Guy Fieri, Ree Drummond and shows like “Chopped” and “Unwrapped,” which shaped my passion for cooking. Participating in the show also validated my journey, especially since I didn’t attend culinary school—a question I often face when discussing my profession.
What’s your favorite meal to eat, and why?
One of my favorite meals is pesto pasta with shrimp. It holds a special place in my heart because it brings back memories of my grandma cooking with my mom and her sisters, creating cherished moments for all her grandchildren.
Are you working towards a professional goal with your restaurants or your culinary career right now? If so, how are you tackling that goal?
I aim to have 10 restaurants by age 40. We are a fully franchisable company; however, during COVID, we paused that business decision to focus on what we currently had. All growth plans have picked up since we opened our third location in Morristown, N.J. in April 2024.
What would you say to a student (or anyone) who wants to follow in your footsteps?
First and foremost, my advice to any student or individual is this: you can fully achieve anything, and if you decide to change your path, you can transform your life. With passion and dedication, your goals will come to fruition. Lastly, remember that everything—absolutely everything—occurs for a purpose.