Chris Young is a Seattle-based entrepreneur and professional chef with a background in theoretical mathematics and biochemistry. From 2003 to 2007, he worked at the Fat Duck with super chef Heston Blumenthal as well as opened the Fat Duck Experimental Kitchen. He left to work with Nathan Myhrvold on Modernist Cuisine: The Art and Science of Cooking. In 2012, he cofounded ChefSteps, which invents appliances and develops cooking methodologies for a postindustrial society.
Chris Young is a rare combination of inventor, entrepreneur and chef. He is the co-author of Modernist Cuisine: The Art and Science of Cooking and the co-founder of ChefSteps, a Seattle-based company that invents appliances and develops cooking methodologies befitting the postindustrial society.
ChefSteps recently introduced Joule, a small and easy-to-use sous vide tool, the first of many of the products planned by Young and his team of over 50 chefs, scientists, photographers, writers and engineers. “One of the things that makes the kitchen such an interesting challenge from a technological standpoint is that it's not enough to move bits around, you need to push around some atoms too if you want to make people happier in the kitchen,” he wrote to me in an email. “So we decided we were going to have to take the lead on building some new tools for the kitchen if we wanted to see the kitchen get reinvented in a useful way.”
It was enough for me to get interested. We met for a chat in my office in San Francisco and ended up talking for hours about the future of restaurants, Munchery, Soylent, fancy Michelin-star restaurants and, most important, the future of food. This is one of my favorite conversations. I hope you get a chance to read and enjoy it.