Copyright Heloise Faure 2015

Jozef Youssef

Kitchen Theory founder & chef patron. Author of molecular gastronomy at home.

Prior to pursuing his passion for a more experimental form of gastronomy by establishing Kitchen Theory, Jozef had the privilege of working in some of the London’s top restaurants and 5 star deluxe hotels including Helene Darroze at the Connaught, The Dorchester Hotel as well as a summer at The Fat Duck.

Jozef is the creative force behind Kitchen Theory’s experimental dining events and corporate senseplorations. The multi-sensory experiences are an extension of his research into the fascinating world of Sensory Gastronomy, for which, research is carried out in collaboration with Charles Spence of Oxford University’s Crossmodal Department.

Jozef’s work has been quoted and featured in a large number of publications and media, including:

Radio: BBC World Service, Radio New Zealand

TV: BBC World News,  A Cooks Question (S1), Jozef has also served as a judge on a ‘super tasters’ panel on Master Chef UK 2015 (S11 E19)

Web & Print: The New YorkerFinancial Times, Forbes, FOUR Magazine (Synaesthesia), The Psychologist, Nature – Podcast & ArticleThe Guardian, The Telegraph, The Independent.

 

Twitter: @jozef_youssef
Linkedin: Jozef Youssef

 

This Post Has One Comment

  1. […] our fine senses. One name that instantly comes to our mind is definitely the amazingly talented Jozef Youssef. Multi sensory gastronomy is his speciality and true passion! For that reason, Chivas Regal and the […]

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