CULINARY-DRIVEN TECHNICAL DEVELOPMENT
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.
Our cross-trained chefs help guide the technical development of protocepts. Our food technologists assure that the culinary work we do is technically feasible at scale.
We build protocepts that are scalable, not fantastical, because we understand that getting a scaled, robust, and financially viable product to market is the only way you’ll meet your business objectives.