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Jozef_Youssef

Jozef Youssef

 

Jozef Youssef is founder and chief patron of Kitchen Theory, a multi-disciplinary research and design studio specialising in multi-sensory interactions.

Before pursuing his passion for a more experimental kind of gastronomy, Jozef Youssef had worked his way up through the kitchens of some of the London’s top Michelin starred restaurants and luxury hotels including the three Michelin-starred Helene Darroze at The Connaught, at The Dorchester, Pearl by Jun Tanaka, as well as at The Fat Duck at Bray.

For a decade Jozef has worked with the head of Oxford University’s Cross Modal Department, Professor Charles Spence to understand and research the field of gastrophysics – that’s gastronomy plus psycho-physicsasking questions such as ‘why don’t we all like the same food?’ They study how our senses alter our perceptions of flavour and taste. Chef Jozef is amongst the most established practitioners to specialise in applying the product of this remarkable emerging field to curate experimental dining events and corporate consulting as well as to research projects exploring how the science can be used to encourage healthier or more enjoyable eating for children, blind people, and for hospital patients. His ongoing research with Imperial College –a collaboration with astrophysicist Roberto Trotta as well as ongoing research design works in partnership with Imperial College and Cancer Research UK.

Author of Molecular Gastronomy at Home and co-author of nine research papers on nutrition and health, Chef Jozef is a regular public speaker at talks, conferences and workshops across the hospitality, innovation, retail and design sectors. His on-going work is not only creating wonderful cuisine but his sensory research is at the same time seeking to improve eating habits and nutrition the world over.

 

 
 

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