Kitchen Theory is an experimental gastronomy design studio founded by experimental chef Jozef Youssef. Working with Oxford University’s experimental psychologist Professor Charles Spence, Chef Jozef is on an odyssey to understand the field of gastrophysics; the emerging science of understanding how our senses can alter our perception of flavour as well as ongoing research and developments in gastronomy.
Our business is broken down into 3 parts;
Consultancy – we channel our creative method, scientific research and culinary expertise towards helping brands create memorable & shareable moments on every sensory level. We also deliver inspiration talks and workshops across a wide range of industries.
Chef’s Table – chef Jozef Youssef and his team host 10 guests per evening at London’s most multisensory and experiential gastronomic chef’s table, located in the Kitchen Theory Studio in North London. Book tickets online or for private bookings contact us.
Research – we research multisensory flavour perception and experience design. Our belief is that a deeper appreciation of our sensory relationship with food can aid in designing food experience which encourage more sustainable and nutritious eating at restaurants as well as at home, schools, hospitals and care homes.