Rising Stars: Meet Amber Caudle of Redondo

Today we’d like to introduce you to Amber Caudle.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My journey really began long before I became a chef. I grew up in Atlanta in a family that centered everything around food and connection, but for many years I had a complicated relationship with both. I spent much of my early career chasing perfection in the restaurant world — long hours, constant pressure, and very little self-care. From the outside, I looked successful, but inside I was disconnected, exhausted, and at war with my own body.

Everything shifted when I hit a breaking point and decided to take my power back — not just from the industry, but from my own patterns with food and worth. I began to see food as medicine and energy, as something sacred that could truly heal. I became passionate about the idea that what we put in our bodies matters — that every ingredient carries intention and impact.

That realization led me to open The Source Café in Hermosa Beach 13 years ago. I wanted to create a space where nourishment and integrity could coexist — where people could enjoy delicious food made from real, organic ingredients, free of seed oils, refined sugars, and made with ingredients that truly nourish. The Source was born from both my personal healing and my desire to serve the community something real — a reminder that eating well doesn’t have to mean restriction or deprivation; it can be joyful, vibrant, and deeply healing.

Over the years, The Source has grown into so much more than a café. It’s become a community hub for wellness, connection, and conscious living. Through my work there, my coaching, my cooking classes, and now my upcoming book Hungry and my cookbook Sexy Nourishing Food to Fuel Your Body, Mind & Soul, my mission remains the same: to help others come home to themselves through food, self-love, and integrity. Everything I create — from a smoothie to a lifestyle practice — is rooted in that intention.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Definitely not a smooth road — but every challenge has been one of my greatest teachers. Running a restaurant in Los Angeles for over 13 years means constant evolution: staffing changes, long hours, rising costs, and of course, the uncertainty of COVID. There were seasons that stretched me to my edge and forced me to grow in ways I never expected. They humbled me, strengthened me, and reminded me again and again why I started — to create something real, rooted in integrity and service.

In the early years, I had to learn a lot of money lessons — how to value my work, price with confidence, and understand that saying no can be just as powerful as saying yes. I had to learn balance, boundaries, and trust that even the hard moments were part of a larger picture unfolding for my good.

Every obstacle — from burnout to unexpected setbacks — has shaped me into a more grounded and compassionate leader. The Source Café was never meant to be just a restaurant; it’s been my greatest mirror and my greatest teacher. Those tough years taught me how to build something sustainable — a business and a life — anchored in purpose rather than hustle.

Appreciate you sharing that. What else should we know about what you do?
At The Source Café, my business partner, Cindy Van Pelt, and I share one clear mission: to serve food made with love, integrity, and purpose. We opened our doors 13 years ago with a deep desire to nourish our community — and we’ve stayed true to that ever since. Cindy joined me in the first year, and from that moment on, we’ve built The Source side by side.

We’re known for our unwavering commitment to quality and transparency. Every dish is made from scratch using organic ingredients, free of seed oils and refined sugars. We don’t cut corners — we source consciously, cook with care, and pour intention into everything we create. Our food is clean, vibrant, and designed to help people feel nourished and energized from the inside out.

Creativity is also at the heart of what we do. We love staying inspired by the changing seasons, nutritional science, and food trends — but always through the lens of integrity. Whether it’s developing new vitality mylks, adaptogenic lattes, or gluten-free baked goods, we’re constantly innovating while staying true to our values of real food, transparency, and taste.

What I’m most proud of is our community — and the incredible team who brings The Source to life every single day. We have customers who’ve been eating with us five or six days a week for over a decade, and employees who’ve been with us since the beginning. Our team truly embodies the heart and soul of The Source; their energy and care are what people feel the moment they walk through our doors. Cindy and I are endlessly grateful for them — and for the loyal community that’s grown around this space. The Source isn’t just a café; it’s a family. It has a heartbeat of its own, and our team is the rhythm that keeps it alive.

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I think we’re moving into a much more intentional era of food and wellness. People are finally starting to care not just about how food tastes or looks, but where it comes from, how it’s prepared, and how it makes them feel. The conversation is shifting from quick fixes and diet trends to long-term vitality, hormone health, and nervous system support — and that’s where we’ve always lived at The Source.

In the next 5–10 years, I see more transparency in sourcing, a deeper return to real ingredients, and a growing awareness around seed oils, gut-brain health and aging strong through whole foods. I think people are craving simplicity — fewer ingredients, higher integrity, and food that truly nourishes.

I also believe the lines between food, wellness, and self-care will continue to blur. Restaurants and cafés won’t just be places to eat — they’ll become spaces for education, community, and healing. That’s the evolution we’re most excited about: continuing to serve as a source of nourishment, inspiration, and connection for our community, while staying rooted in the values that started it all.

Contact Info:

• Website: https://thesourcecafe.com
• Instagram: the.source.cafe
• Other: ambercaudlela