Kitchen Theory Competitors

Blue Hill at Stone Barns is a farm-to-table dining experience and a leading voice in the sustainable food movement. Led by chef and author Dan Barber and partners David and Laureen Barber, we have been perennially regarded as one of the world’s most exciting and innovative places to eat, cook, and explore since our opening in 2004. We are located on and partner closely with the Stone Barns Center, an 80-acre working farm in Pocantico Hills, New York. Together, Blue Hill and Stone Barns Center form a passionate research and education community seeking to develop a regional eating culture driven by the needs of the land. Our story began with a family farm in the Berkshires. Today, we’ve grown into Blue Hill at Stone Barns, Family Meal in New York City, a casual Cafeteria, and a marketplace. If you are interested in joining the team, please explore open positions through our website.

At The Fat Duck Group our mission is to create a place where people aspire to work, and where they work together to deliver excellence in all that we do. The Fat Duck Group includes The Hind's Head, Dinner by Heston Blumenthal and of course The Fat Duck. We have an exceptional reputation and work here is precise, skillful and demanding – sometimes even a little obsessive. It is also stimulating, creative, enjoyable and fun. Naturally the people we recruit need to have experience relevant to the job, but equally important to us is your passion, energy and determination.

Founded in Copenhagen in 2003 by Chef René Redzepi, Noma is a three-Michelin Star restaurant voted 5-times number one, most recently In 2021. In 2021 Noma launched a new initiative, Noma Projects, which seeks to educate and inspire through the sharing of Noma’s innovation over the past 20 years.