Chef Jozef Youssef

Kitchen Theory founder & chef patron.

Jozef Youssef is the creative force behind Kitchen Theory. His years of experience in London’s most highly acclaimed Michelin star restaurants and hotels coupled with his passion for gastronomy, art and science all led to him establishing Kitchen Theory in 2010. Since then Youssef has published his first book; Molecular Gastronomy at Home, and is currently an associate editor at the International Journal of Gastronomy and Food Science.

Youssef designs Kitchen Theory’s Gastrophysics Chef’s Table, corporate experiences and product ‘sensplorations’ , by combining his exceptional culinary skills with ongoing research into the scientific field of gastrophysics, carried out in collaboration with Professor Charles Spence, head of Oxford University’s Crossmodal Department.

Youssef’s contribution towards scientific research in the field of gastronomy has led him to travel the world sharing the findings and unique creative method; in which science is used to enhance experience design, resulting in gastronomic experiences which led to some remarkable experiences at Kitchen Theory. Youssef has shared this research as a speaker for the TEDxLSE Annual Conference 2018.

Most recently, Youssef has created the Gastrophysics Chef’s Table, at which he hosts 10 guests, who are set to experience the most multisensory chef’s table in London.

See Jozef Youssef in the press below

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