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Jozef Youssef

A few years after completing university Jozef realised his true passion lay in the world of gastronomy. Ever since, he has been on a culinary odyssey to find out about all things related to food and science, multi sensory experiences, kitchen management and kitchen design, restaurants. Jozef is also the author of molecular gastronomy at home a simple introduction to the science behind modernist culinary techniques.

As a London based chef he has had the privilege of working in some of the city’s top restaurants and 5 star deluxe hotels including Helene Darroze at the Connaught (Chef Raphael Francois), The Dorchester Hotel (Chef Brian Hughson), Pearl (Chef Jun Tanaka) and a summer at The Fat Duck.

Kitchen Theory is both an online resource dedicated to all things food science and culture as well as a collaborative project which focuses on the development of multi-sensory and modernist experimental dining events.

Jozef is the creative mastermind and Chef Patron of Kitchen Theory’s experimental dining events which are hosted 10 months of the year. The multi-sensory dining experiences are an extension of Jozef’s 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 also collaborates with artists, scientists and a group of talented professionals.

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