Ground Kitchen !

Pop-Up Chef
Ground Kitchen !

San Francisco

About Ground Kitchen !

GROUND KITCHEN : Gastronomic concepts for exotic food explorers in Northern California. Why this strange name? First of all, 'Ground' represents the Floor of a kitchen. We don’t want to open a restaurant, we want to create and cook everywhere we can -- so each floor, wherever we are, is ours for a fantastic culinary experience that could last for 10 minutes or for 10 years. It’s our ever-changing challenge. Then, it means Earth, where vegetables come from. We want to create culinary experiences with the best products, locally sourced from the best places. And it also means the Powder of Spices - to have 'ground' [verb ] the seeds from the earth into spice - and we use a lot a different spices in our cuisine. Finally, it represents our beginning - our roots - our Origins. We come from different countries, with different journeys and different stories, that we want to share with you through our food. Inspired by our roots in both Ecuador and France, our time working in some of the world's best restaurants and developing brands for global companies - and a chance encounter between 2 creative women in San Francisco -- GROUND KITCHEN was born. Using the purest products, and creative twists, we want to create a "delish" food story for you! Ecuadorean born and French trained at the prestigious Institut Paul Bocuse, Alejandra used to work with ones of the most famous Chefs like Alain Ducasse and Guy Savoy... Chef Alejandra still travels around the World, always looking for new flavors and high quality products to create the most balanced recipes.