What do you get when you mix a love for cheese, creative cooking, and big dreams? Agnes Restaurant & Cheesery in Pasadena! Founded by Vanessa Tilaka Kalb and her husband, Thomas Tilaka Kalb, Agnes has become the go-to spot for cheese lovers, serving up artisan plates, brunch, and even cheese classes.
In this interview, Vanessa shares how a trip to Thailand inspired Agnes, how her Thai heritage plays into her cheese obsession, and what it was like opening during a pandemic. Let’s dive into her cheesy (and amazing) world!
Tell us about Agnes!
Agnes is really about bringing people together around the table for good food, good drinks, and, of course, amazing cheese. We’re a full-service restaurant with a cheesery attached, so there's a lot going on! We serve dinner, brunch, and weekday lunch. We cater. We have cheese classes, a cheese club, and a cut-to-order cheese counter. We also have a beautiful patio for outdoor dining and a private dining room for special events. It’s all rooted in classic American regional cooking with a creative twist, blending nostalgia with something fresh and new. The cheesery lets us share our love for artisan cheese and sustainable producers, so it’s a bit of everything we’re passionate about wrapped into one space.
What was the 'aha' moment that made you realize you wanted to start Agnes? Was there a specific experience or event that pushed you to take the leap?
It all came together during a trip to Thailand with my husband Thomas (aka Agnes’s Executive Chef) in 2016. We were on a little boat, sitting off the coast, just reflecting, and we were talking about our future goals. And it hit me—I wanted to combine my love for cheese with my experience in the restaurant world. That moment of clarity set the wheels in motion for what eventually became Agnes.
Do you have any fond memories of starting Agnes?
Starting Agnes in the middle of the pandemic was... wild, to say the least! But one of the best memories is how our team really came together during those tough times. There was so much uncertainty, but the camaraderie and support we felt made it all worth it. It brought us closer as a team and with the community.
How has your heritage influenced your approach to building Agnes, both in terms of product development and brand storytelling?
Growing up in a Thai family, cheese wasn’t really a part of our meals. It’s funny because Asians don’t traditionally eat cheese, and here I am—obsessed with it! My background in a family of food entrepreneurs shaped the way I approach Agnes. We’re always finding ways to blend something familiar with something new, just like how my family adapted to life in America but stayed true to their roots.
As an Asian founder, have you faced any specific challenges?
Yes, there have been a few hurdles, like the stereotype that Asians don’t eat cheese that I mentioned before, which made people question why I was so passionate about it. Plus, opening during the pandemic brought its own challenges, including COVID-related stereotyping. People are always surprised to learn that I’m the owner and not a host or server. But those experiences just made us stronger and even more dedicated to what we’re doing.
What’s the most unconventional or unexpected decision you made while building Agnes that ended up paying off?
Probably deciding to lean so heavily into the cheesery aspect of Agnes. We knew we wanted to focus on cheese, but we weren’t sure how it would resonate with people. Turns out, it was one of the best decisions—we’ve created a little community of cheese lovers!
What is your signature dish? What is the significance behind this dish?
Our Cheese Plate is definitely a signature, but I’d say the Cornbread Éclair with chicken liver mousse is a real standout. It’s a playful, and unassuming dish that takes something simple and makes it special. It represents what we try to do at Agnes—taking familiar flavors and giving them a fun and unexpected twist.
How would you describe your leadership style, and how has it evolved as your team and company have grown?
I’d describe my leadership style as collaborative and supportive. I believe in creating a positive, healthy work environment where everyone feels empowered. Over time, I’ve learned to let go a bit more and trust my team to bring their own creativity and ideas into the mix. It’s made us stronger as a whole, and creates a feeling of ownership within the team.
Looking at the next generation (like us!), what trends or behaviors do you think will shape the future of the food service industry?
I think the next generation is all about sustainability and transparency. People really care about where their food comes from and how it’s made, so restaurants will need to focus more on responsible sourcing and telling the story behind their ingredients.
Looking back at your journey with Agnes, what is one key lesson you’ve learned that you wish you had known from the start?
Flexibility and asking for help is key! I’ve learned that things rarely go as planned, and being able to pivot quickly is so important. Whether it was adjusting to pandemic restrictions or tweaking our menu, being adaptable and vulnerable has helped us grow and stay strong.
What’s the most surprising or unconventional cheese pairing you’ve ever created at Agnes, and how did your customers react?
We once paired blue cheese with chocolate on our Instagram, and people were really intrigued! It’s one of those unexpected combinations that ended up being a hit, especially for customers who like bold flavors.
Agnes Restaurant & Cheesery has become a beloved spot in the community. How do you see your role in shaping the local food culture?
We’ve always aimed to create a space where people feel at home, while offering something a little different. When it comes to cheese, we’re passionate about not just serving it but also educating people and helping them appreciate it in new ways. Our cheesery is central to that, introducing guests to artisanal cheeses they might not encounter elsewhere. But we go beyond that with our cheese classes, cheese club, and special wine and beer events, where we teach people about the origins of their food, how to pair cheeses with different flavors, and why cheese is so special. Through these experiences, we’ve played a part in shaping the community’s understanding of artisan food, sustainability, and the pure joy of discovering something new. Being part of Pasadena’s food scene has allowed us to foster a deeper connection to food education and appreciation, which is truly rewarding.
What’s the most fun or unexpected aspect of working in the cheese and restaurant industry that people might not realize?
Honestly, the best part is all the relationships you build—whether it’s with the farmers who produce our cheese, our customers, or our team. It’s not just about the food; it’s about the connections you make along the way. Telling people I am going to or just returned from a Cheese Convention stops people in their tracks. That’s what keeps things fun and rewarding.
Thank you, Vanessa!
As a high school junior, Vanessa's journey is such an inspiration to me. The biggest takeaway? Vanessa turned her love for cheese and her heritage into something amazing. Her story proves that when you stay true to yourself and push through challenges, you can create something truly unique. I admire her for transforming her passion into a big success!
Check out Agnes Restaurant & Cheesery in Pasadena, California!
Website: https://www.agnesla.com/
Instagram: @agnes_cheesery
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