Chef Jozef Youssef is the creative force behind the Kitchen Theory design studio and our award-winning chef’s table supper club.
Through Kitchen Theory, Chef Jozef applies his culinary skills, scientific knowledge and creativity to design more engaging and stimulating multisensory immersive corporate and private experiences around food & drink which are; meaningful, memorable and remarkable. His work can also be experienced at the Kitchen Theory Chef’s Table, open as a supper club 3 days of the month or bookable for private experiences. The immersive and intimate dining experience uses projection mapping, aromas, audio, lighting and narration to provide insight into the science and creative process as Chef Jozef and the team  guide diners through a journey of a thought-provoking 10 course menu, designed with multisensory flavour appreciation in mind.
His years of experience in London’s most highly acclaimed Michelin star restaurants and hotels coupled with his academic interest in gastronomy, art and science have led to him establishing Kitchen Theory in 2010. Since then Jozef has established himself as an authority in the field of multisensory gastronomy with ongoing research in this subject carried out in collaboration with Professor Charles Spence of Oxford University. He has published several peer-reviewed papers as well as his first book; Molecular Gastronomy at Home, he is currently an associate editor at the International Journal of Gastronomy and Food Science and a keynote speaker on multisensory experience design, immersive dining, innovation and gastronomy, including having shared this research as a speaker for the TEDxLSE Annual Conference.
In the press

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