The Vision
WHOLi KaBOWLi! was conceived by Dr. Cluff (see below) in order to fill the great need for a truly healthy and tasty restaurant. All dishes will be prepared from only whole plants and fatty seafood (to your health!), with add-on protein/meat as desired. No oil, sugar, white flour, or dairy will be used (!). Our goal is to make every menu item a jaw-dropping, "Seriously, this is good for me?!!!" experience.
The Team
Douglas M. Cluff, M.D.
Douglas M. Cluff, M.D.
Douglas M. Cluff, M.D.
Dr. Cluff is a Family Physician with a significant interest in nutrition. He is the founder of TLC Family Health (a Direct Primary Care practice), SLIM TLC (a lifestyle and weight management program), Project Simplify Health (a non-profit organization), and Keep Flower Mound Healthy.
Dr. Cluff received his M.D. from the Texas Tech Univ
Dr. Cluff is a Family Physician with a significant interest in nutrition. He is the founder of TLC Family Health (a Direct Primary Care practice), SLIM TLC (a lifestyle and weight management program), Project Simplify Health (a non-profit organization), and Keep Flower Mound Healthy.
Dr. Cluff received his M.D. from the Texas Tech University School of Medicine (Lubbock, Texas), and did his Family Medicine Residency at the University of Texas Medical Branch in Conroe, Texas. He and his wife, Sandra, live in Flower Mound, and have six children, two sons-in-law, and three grandchildren. Dr. Cluff is excited to bring WHOLi KaBOWLi! to life for the benefit of his patients, others, and...himself!
Shawn McNaughton
Douglas M. Cluff, M.D.
Douglas M. Cluff, M.D.
Shawn graduated with a B.A. from The New York Institute of Technology and has a culinary certificate from the Chef John Folse Culinary Institute at Nicholls State in Lafayette, Louisiana. He has been certified at an instructor level for Leadership with both OZ and Franklin Covey as well as SERVSAFE food management.
Shawn brings over thir
Shawn graduated with a B.A. from The New York Institute of Technology and has a culinary certificate from the Chef John Folse Culinary Institute at Nicholls State in Lafayette, Louisiana. He has been certified at an instructor level for Leadership with both OZ and Franklin Covey as well as SERVSAFE food management.
Shawn brings over thirty years of experience in operations management with a diverse group of industry leaders in quick service, casual, delivery and fine dining. Shawn’s comfort with all parts of the menu process from sourcing to finished product along with smart budgeting and cost controls leads to a whole business approach where all stakeholders receive the highest returns while growing the team and the brand.
The Executive Chef
Douglas M. Cluff, M.D.
The Executive Chef
We have had a few chefs help us develop and test the menu, but we are now looking for an experienced executive chef to help us 1) Finalize the investor tasting menu and other recipes, and 2) If interested, finalize the menu once capital is raised.
Direct compensation will be provided for perfecting the investor tasting menu and other rec
We have had a few chefs help us develop and test the menu, but we are now looking for an experienced executive chef to help us 1) Finalize the investor tasting menu and other recipes, and 2) If interested, finalize the menu once capital is raised.
Direct compensation will be provided for perfecting the investor tasting menu and other recipes, and we are open to different compensation arrangements, including possible equity, for finalizing the rest of the menu.
Please see our posting on Indeed if you are interested in helping us revolutionize the healthy dining space!