Gastrophysics Chef’s Table & Multisensory Gastronomy Experience Design

Welcome to Kitchen Theory and thank you for taking the time to find out more about our world!

For enquiries about the Gastrophysics Chef’s Table  click here.

If you have an interest in experimental dining, gastronomy, the senses, sensplorations or scientific research into multisensory flavour perception (aka gastrophysics) then take a look through our website as we’re sure there’s something here for you.

We’d also love to hear from you, so do get in touch if you have a project, dining experience or event in mind that we can assist in bringing to life!

Watch the gastrophysics chef's table trailer

The Reading Corner

Eating is considered among the most sensory of all activities in which we part take. We draw on all our senses when we eat; sight, smell, touch, taste and sound. Our work with Professor Charles Spence of Oxford University is aimed at exploring ‘Gastrophysics’ – a field of science concerned with how the brain understands and interprets sensory cues in the foods we eat.

Our work with academics, artists, designers and generally creative people drives us to take different perspectives on gastronomy as a function of life and survival; as well as its ability to bring us great pleasure as an art form.
Our multisensory dinners showcase our gastronomy related research in all its forms whether that is by focusing on regional cuisines, products or scientific principles.

Our research along with the work of our collaborative Think Tank is combined to develop unique experimental concepts and dining experiences for public, private and corporate events as well as brand or product sensory explorations.

Some of Our Latest Work

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Video -Chef Jozef Youssef Interview On BBC World News Exploring Gastrophysics

Video -Chef Jozef Youssef interview on BBC World News exploring gastrophysics

Feb 2017- Chef Jozef Youssef is interviewed on BBC World to discuss how our senses impact our food experiences and how…

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Indesignlive – Can Design Disrupt Our Experience With Hospitality?

Indesignlive – Can Design Disrupt our Experience with Hospitality?

Can Design Disrupt our Experience with Hospitality? Meet Jozef Youssef, the experimental chef of London’s famed Kitchen Theory, who uses…

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Celebrating 5 Generations Of Blending Excellence With Chivas Ultis

Celebrating 5 generations of blending excellence with Chivas Ultis

How do you celebrate 5 generations of blending excellence and the gentlemen who have mastered the art of blending the…

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Concept Adaptability: Tasteology, AEG Reloaded & IFA Trade Fair

Concept Adaptability: Tasteology, AEG Reloaded & IFA Trade fair

Since Kitchen Theory first featured in the AEG sponsored documentary TASTEOLOGY (launched March 2016), this collaboration has grown to include…

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Neuro Cuisine: Exploring The Science Of Flavour

Neuro cuisine: exploring the science of flavour

In May 2016 The Guardian newspaper worked with Kitchen Theory to develop a feature on Neuro Cuisine with GBBO star…

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Brainy Tongue

Brainy Tongue

Over recent decades, gastronomy and sensory neuroscience have been sharing a fundamental interest in the principles governing perception. While scientists…

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European Space Agency; A G-Astronomy Project

European Space Agency; A g-Astronomy Project

Just under a year ago we began working on a collaborative project entitled g-Astronomy. Since then we have participated at…

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Fine Dining Lovers: What Is Taste? A ‘Kitchen Theory’

Fine Dining Lovers: What is taste? A ‘Kitchen Theory’

WHAT IS TASTE? A 'KITCHEN THEORY' A closer look at the Kitchen Theory think tank, a cross-modal kitchen-experiment to see…

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Robbreport Malaysia Multi Sensoral Meals Are The Way For Haute Cuicine

MULTI-SENSORIAL MEALS ARE THE WAY FORWARD FOR HAUTE CUISINE By: Sudi Pigott                September 5,…

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