CULINARY AND TECHNOLOGY
We are located in the San Francisco Bay Area at the epicenter of food trends, where ethnic food is comfort food, where wine is a part of daily life, and where fresh, local, seasonal food is the way we’ve been eating for centuries.
We believe our team should reflect the unique convergence of culinary excellence and technical aptitude. Our cross-trained chefs help guide the technical development of our food protocepts while our food technologists assure that the culinary work we do is technically feasible at scale.
From the onset, we start formulating with industrial ingredients and simulating a commercial process. This is how we build protocepts that are scalable, not fantastical. We work across all food and beverage categories, technologies, temperature states, and methods of distributions.
Getting a scaled, robust, and financially viable product to market is the only way you’ll meet your business objectives – we understand that.
We make food happen.