Jhy Coulter

Restaurateur/Creator at Orange By Devoured

Kansas City, Missouri

Instagram:  @orangebydevoured, @devoured.pizza

Jhy Coulter has never been one to let the grass grow beneath her feet – until now. After graduating with an art degree from the University of Missouri, Kansas City, Coulter says she always kept a second job in a restaurant while working in graphic design. “I loved the industry culture and how you could really be yourself,” she tells Pizza Today. Coulter also lived overseas teaching English to non-native speakers, and she says the way restaurants in Spain began feeding the public during the COVID-19 pandemic inspired her to start making pizza for the masses. The passion project put down roots in 2024, when Coulter opened Orange by Devoured, a brick-and-mortar pizzeria at Martini Corner in Kansas City.

Pizza Today (PT): How did your professional experiences influence the process of launching your own pizzeria?

Jhy Coulter (JC): My experience living and working abroad really transformed me. Being around another culture, different food, language and customs really tapped into my curiosity. I was obsessed with going to the grocery store to explore new foods, and I was eating lots of tapas out and cooking a bunch in.

When my partner and I decided to come back home, I felt very open and inspired by what I had seen and eaten. I was collecting restaurant/bar menus and business cards all throughout my travels, and I wanted to create something. I really didn’t know what that was until I won Gozney’s pizza oven giveaway on Instagram.

PT: Your menu is really elevated compared to more traditional pizzerias. What kind of experience do you want to create for your customers?

JC: I always respect and love the simplicity of traditional pies. However, the ingredients we offer are pretty outside the scope of the more traditional pizzerias. We still have the classics on the menu – pepperoni, cheese and Italian sausage.

If you’ve never been to Orange By Devoured and you want to start exploring the menu, “The Newbie” is a perfect start. It’s Italian sausage, roasted garlic, caramelized shallots, red sauce, mozzarella, hot honey and basil. We always finish our pies off with Pecorino and Parmesan. I want people to try things they wouldn’t normally order, something they can’t get anywhere else and make a memory. Our menu has something for everyone: vegan, vegetarian, gluten-free or even for the carnivore. I want guests to be able to share a unique experience with their loved ones.

When we first opened, we offered customers a complementary tapa, our Portuguese-inspired carrot salad. There’s a lot of spices in the recipe. I was trying to get people to try something that was vegetable heavy but not too in their face. It’s been a hit with our pizza. I’m proud to see people eating it and asking questions about the dish.

PT: Your pizzeria has really vibrant colors and fun artwork. How did you go about finding your design style when building out Orange by Devoured?

JC: Being part of the design world and traveling helped me with these elements. I had been collecting artwork and inspiration for the shop long before I even had a space, but I always had a vision. Once I secured the space, I knew what I wanted to do with it. The budget was my only struggle, but I think it made me more resourceful.

My partner and I would find special pieces to add to the space, and it really started to come to life. I wanted the space to be original. It had to be inviting, fresh and new. I think that was my favorite part of my first restaurateur opening journey: designing it from scratch and adding those eclectic touches to each part of the space.

PT: What are some of your goals for the next several years?

JC: My goal is to reach a point in my life where my business can run efficiently, and I can begin to be free with my creativity again: traveling, cooking, eating and meeting awesome people along the way.

Read the July 2025 Issue of Pizza Today Magazine

Who are this year’s Rising Stars in the Pizza Industry? We profile six up-and-comers who are making their mark on pizza. Discover why the Grandma style pizza is spreading across the country. See why your pizza could benefit from whole-grain flour. Brush up on inventory management best practices. Learn how to take your products to the retail market. Go to the July Issue.