Lena Kwak is a chef and founder of the new gluten-free flour, C4C. She previously honed her skills as a private chef and television food stylist before earning a nutritional science degree from Johnson & Wales University in Rhode Island. An opportunity to complete her externship at Thomas Keller’s French Laundry led her to Yountville, Calif. where she led research & development of food products for the Michelin-starred restaurant. Kwak approached Keller with the idea to make C4C available after its resounding success as an alternative to items on the daily-rotating menu. Since its inception, C4C and Kwak have received widespread success in the cooking community, proving to be a versatile new kitchen staple and selling out of retail and wholesale orders, with wider distribution slated for the New Year. She partnered with longtime Keller collaborator Williams-Sonoma, Inc. to develop a specialty baking mix collection as well as Keller's Bouchon Bakeries, where the blend is also available.