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 aim is simple: to grow this field of research and spread the word through our publications and peer reviewed papers or blog, designing memorable and intelligent immersive multisensory dining experiences whether it be at our gastrophysics chefs table or for our corporate clients,  as well as hosting talks and molecular cooking workshops



On April 19th 2018, a panel of 10 multidisciplinary experts in the field of gastronomy will gather in London with 70 members of the public aiming to share, debate and address in creative and positive ways the major shifts to come through the lens of multisensory design.