OpenKitchen is creating a support network for chefs who want to promote a better food system. Our mission is to lead the way for sustainability by enabling a smarter generation of chefs to have a voice and in the process to promote this new thing we call communal fine dining.
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.
OBJECTIVE ZERO WASTE
Incidentally, we achieve Zero Waste better than anyone, by offering fixed menus for a fixed number of pre-paid guests. This philosophy applies to all of our resources, from water and electricity to staff and real estate.
A VALUE CRISIS
Smart resource management means we can offer dining experiences for far less than the cost of their Michelin "equivalent". Increasing accessibility is particularly important to us, in an age where fine dining has become synonymous with bad value. Food holds a huge role within society, and the future of fine dining is about celebrating this, not blindly taking advantage of it.
In fact, as fine dining is becoming ever more clinical, so guests’ habits are changing. Generation Y longs for more sustainability and better value but also more intimacy both with the chefs and with other guests. They seek meaningful connections with people from all walks of life in places devoid of judgment. That’s why we always turn to constructive public opinion.
GOURMET CHEF: A CHANGING PROFESSION
Hospitality and catering as a whole can be very rough. We feel very strongly that giving forward-thinking chefs more space for creativity and personality, more real contact with guests, more recognition and thus more learning power can spark a complete reorganisation of hospitality as we know it.
A SHORTCUT FOR EXPERIENCE…
Running a fine dining experience from start to finish provides a very comprehensive course for any aspiring chef. Taking full responsibility to plate 10 dishes for 40 people plus wines, taking into consideration any dietary restrictions, sorting out prep, coordinating deliveries, front-of-house, accounts…
… AND STATURE
Aside the learning, chefs get constructive feedback on their creations and execution from discerning guests, and exposure to press, industry experts and potential future investors. It only takes a short time to get noticed when given the right opportunity.