if BArista coffee could be made effortlessly from a capsule, why not Chef-Curated food?
Inspired by the convenience and consistent quality of capsule-based coffee, we wondered if the same concept could be applied to dishes. What if, by harnessing natural steam, any operator could deliver high-quality, nutritious food at the press of a button?
With the vision of merging cutting-edge technology with culinary art, our patented steam-based device, unlocks a way to serve dishes faster than ever before while preserving flavors, textures, and nutrients.
Kitchenless has a clear goal of putting high quality and chef-curated dishes at the fingertips of any food-service provider: at a single press of a button, anyone can feel like a chef and instantly upgrade their food offerings in ~60 seconds, at a fraction of the footprint.
This is Kitchenless. Where tech meets taste.
OUR MISSION
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OUR MISSION •
Our mission is to revolutionize the US dining market by leveraging cutting-edge technology to provide nutritious, affordable, and delicious meals for everyone. Kitchenless aims to set a new industry standard for quality and speed, while delivering best-in-class, scalable solutions for our partners.
OUR VALUES
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OUR VALUES •
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We believe in democratizing access to affordable, nutritious food worldwide, enhancing wellbeing and quality of life for all.
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From meticulously engineering the Qeamer to crafting each recipe for ensuring exceptional experiences for our partners, we place a strong emphasis on quality in every aspect of our operations.
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We champion sustainability by utilizing recycled packaging, minimizing food waste, and steadfastly reducing our carbon footprint to preserve the planet for future generations.
PRess
Meet the Team
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Mike
FOUNDER & CEO
Mike spent a decade at a leading investment bank in Switzerland before transitioning into International Retail, where he focused on strategic Corporate Development. His entrepreneurial drive contributed to a revenue increase from $50M to $7B in just 5 years. As a Founding Member and former Chairman of a global sports e-commerce giant, he played a role in guiding the company to a successful NYSE listing. He also holds an LL.M. in International Business Law and Mergers & Acquisitions from the University of Zurich.
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Sharon
CO-FOUNDER & COO
Sharon leads operations and oversees critical cross-functional projects, ensuring alignment and efficiency as the business continues to scale. She focuses on optimizing processes, fostering collaboration among diverse teams, and implementig strategic initiatives that support sustainable growth. As the Co-Founder and COO, she draws on a legal academic background holding a double master's degree (MLaw/LL.M.) from UC Berkeley and the University of Zurich. Her expertise in business and technology law supports her entrepreneurial ventures.
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Jeremy
CFO
Jeremy is responsible for financial planning and analysis, strategic finance, and accounting, ensuring the company’s financial health and long-term growth. With extensive experience across US investment banking, corporate development, and strategic finance, he plays a key role in shaping financial strategies and executing business initiatives. He holds a degree in finance and economics from Boston College, giving him a strong foundation to navigate the complexities of corporate finance.
The Food R&D
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Chef Mike
Mike is a Research Chef and Food Technologist with over thirty years of experience in the commercial culinary industry. He's developed numerous successful product launches across the foodservice and retail spectrum for companies both large and small. Mike is a graduate of The Culinary Institute of America and has additional studies in food science from Rutgers University. He loves a challenge in product design and holds a patent for the flavored encapsulation of salt.
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Chef Matt
Matt began his culinary career in Chicago, working up to sous chef at Spago Chicago under Chef Francois Kwaku-Dongo and Wolfgang Puck, and later at the Michelin-starred Everest before becoming Chef de Cuisine at Brassiere Jo. He has also served as Culinary Business Development Manager for Kellogg, Global Research Chef for Pure Circle, and Corporate Chef at Kraft/Heinz. Matt holds a Culinary Arts degree from Kendall College and a Bachelor’s in Food Science from Kansas State University.
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Chef Ben
Ben worked up the ladder at Philadelphia and New York landmarks such as the James Beard Award winning Osteria and Michelin rated Marea, plus a stage in Italy’s Michelin rated Ristorante Loro. Stints at institutions including Morimoto, LaCroix, and Per Se led him to make his own impact as Executive Chef at A Voce Madison, receiving both Michelin and New York Times nods. He brings a deep understanding of consumer palates and is driven by his passion for how people think about, eat, and understand food.
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Chef David
David worked as a Culinary Innovation Chef at Tyson on the food service innovation team, was R&D Chef at Ruprecht, a sous vide protein manufacturer, and earlier at CSSI. He is both a Certified Research Chef (CRC) and Certified Culinary Scientist (CCS) through the RCA and holds a bachelor's in Culinary Nutrition and Food Science from Johnson & Wales University in Providence, RI. In his free time, he enjoys all things nerdy, from food and food science to 3D printing to competing as a semi-professional costume maker.