The Gentleman Magazine Issue 4 | August/September | Page 97

Describing the project, Jozef states, “We don’t manipulate or
distract the senses. Instead, the Chef ’s Table incorporates light,
sound, aroma and even a projection mapped table to create a
rich multisensory experience that works to support delicious
food. Our aim is simply to heighten the guests’ mindful and
sensory appreciation of our dishes and the flavours within.”
Chef Jozef Youssef
Jozef has worked in some of London’s leading kitchens,
including that of Michelin star chef Helene Darroze at The
Connaught Hotel and the Dorchester Hotel before setting up
Kitchen Theory in 2010. The Kitchen Theory team also create
bespoke menus for private and corporate events, and offer
chef masterclasses to discover some of the techniques behind
Jozef ’s cooking.
Over the past five years, Jozef has collaborated with leading
experimental psychologist Professor Charles Spence of Oxford
University, with recent topics of research including the role of
smell in experiencing flavour, or how sound might affect the
seasoning of a dish. Jozef and his team have translated this
research into a series of carefully crafted courses to encourage
diners to question and understand a little of how they’re tasting
food.
The Gentleman Magazine | 97