Couteaux Review is a limited liability company founded by executive chef and restaurateur, Jason Kwon in 2008. The organization was founded on the premise of creating a platform to promote greater awareness of sustainable agriculture within the American culinary industry. Over the past year and half,[when?] Couteaux Review has developed into a national epicurean organization that promotes sustainable agriculture through multiple channels of culinary based community outreach. With its mission to help "define the culinary avant-garde through sustainability,"  Couteaux Review collaborates with local food and farming communities to bridge networks between restaurants, chefs, purveyors and food enthusiasts.
Couteaux Review Sustainability Award
Couteaux Review honors restaurants and chefs that are dedicated to sustainable procurement and practices. Its Certification of Sustainability assures diners that a restaurant has worked hard to maintain a green business by working with local purveyors and farmers to design menus based on a seasons freshest produce. Notable restaurants and chefs that have been recognized for their commitment to sustainable agriculture include Sebastien Archambault of RH Restaurant, Anthony Keene of Gordon Ramsay at The London West Hollywood, David Chang of Momofuku Ko, Al Nappo of Founding Farmers, Eric Ziebold of CityZen and Cathal Armstrong of Restaurant Eve.
Couteaux Review Media Publication
Couteaux Review Farm Initiative
The Couteaux Review Farm Initiative was started by the Couteaux Board of Farming Relations as a way to help bridge the gap between local purveyors and restaurants with the availability of a new database of local suppliers and their local-grown foods. Restaurant managers and chefs will have access to the user-friendly database, which will serve as a centralized catalog of regional suppliers and their available products. The project is designed to enhance and promote the collaboration between restaurants and local farmers in an organized and user-friendly manner.
Jason Kwon, Director of Couteaux Review, formed his modern catering concept from his background as former head chef at Joshu-ya in Berkeley, California. The concept for Eat Savory is based on a simple bistro menu using the freshest and most nutritional ingredients the area has to offer.