OpenKitchen
World-Class Gastronomy, by Tomorrow's Most Eminent Chefs

Our Mission

WORLD-CLASS GASTRONOMY, LED BY TOMORROW’S MOST EMINENT CHEFS

London’s most determined up-and-coming chefs

 

In a world where social disruption has become the norm, fine dining still feels like an antiquated industry. Young chefs are expected to put aside creative impulses for years before they can start to develop their own style and personality. Privilege aside, endurance is to any determined chef a more precious virtue than culinary talent. The resulting experience is wasteful, clunky and overpriced.

OpenKitchen is committed to disrupt this pattern. By turning to ambitious up-and-coming chefs and utilising resources in smarter ways, we can provide a far more authentic experience and do so at a portion of the cost. If you’re wondering what the future of fine dining looks like, get on our guest list for a chance to come see for yourselves.

 
 

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.

ZERO-WASTE OBJECTIVE

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 under-represented 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.

CHANGING HABITATS

Traditional fine dining is clinical and heavy-handed. However, guests’ habits have already started to change; 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.



Competition in fine dining is tough. If you want to be a success and have the greatest impact on your industry, you need to find a shortcut that’ll allow you to learn the skills and build the reputation quickly. OpenKitchen helps build that shortcut for London’s next generation of chefs.
— Edoardo Pellicano, Mãos