London’s most talented up-and-coming chefs
In a world where social disruption has become the norm, hospitality still feels like an antiquated industry, by the few for the few. Young chefs are expected to work relentlessly for years under someone else’s name, just to earn the right to develop their own style and personality.
OpenKitchen is committed to disrupt this pattern.
the values that drive us
YOUNG CHEFS = A DISRUPTIVE FORCE FOR POSITIVE CHANGE AT EVERY POINT OF THE SUPPLY CHAIN
Mindless consumerism is arguably the biggest barrier to a more sustainable food system. Individuals and businesses alike could use better role models and we believe the best place to find them is by looking at the new generation of chefs.
Restaurants are sadly notorious for poor resource management; if we solve this in hospitality, we can do it anywhere. There are many ways to reduce waste, the most effective one is knowing exactly how much of each resource is needed ahead of time. For us, this applies to produce but also water, electricity, staff, real estate and so much more.
SUSTAINABILITY AT THE CORE OF EVERYTHING WE DO
The chefs we work with all support local businesses by focusing on produce grown or foraged within a short cycle radius. Menus are designed according to producers’ availability, not the other way around. We are mindful with every choice that we make.
REDUCING GENDER INEQUALITY
Women account for a higher percentage of the total hospitality workforce, yet they are highly underrepresented in senior managerial roles, such as that of Head Chef. Gender stereotypes, inherent conscious and unconscious bias, and a lack of female role models are but a few of the challenges we face.
CREATING OPPORTUNITIES FOR THOSE LESS FORTUNATE
Hospitality has a reputation for being a place where unskilled workers get exploited, doing incredibly hard work for low pay and low recognition. Making hospitality a much more enticing option for those currently under-represented, can create life-changing opportunities for underprivileged youths, starting in Hackney, a borough where 36% of people live in poverty.
Traditional fine dining is stuffy and clinical. However, guests’ habits have already changed; millennials and Gen-Z seek intimacy and meaningful connections, with people from all walks of life in places devoid of judgment. That’s why OpenKitchen is built on constructive public opinion.