About Us
The Kitchenette Project is the love child that first came to me at the Farmer’s Markets of NYC. The question was always, “How do I create an intimate experience that connects guests to Chefs and clients to the extent that the culinary world has to offer?”
The mission is to provide a personalized, memorable culinary experience that surprises clients with what is possible in the comfort of their own homes.
The Kitchenette Project is the bridge to any event and occasion that can be customized to the individual clients’ needs. We are the future of dining!
Tim Tokarz
“At an early age, I experienced the power that food provides. To family gathers and traditions, special occasions, and the humbled family dinner (a loss in our constant and hectic lifestyles/ the significance is vastly misunderstood), food always brings us together.”
After graduating from The Culinary Institute of America he returned to Chicago, helping to open Hogsalt’s famed Au Cheval. Then to return to New York City and back again. Along the way, Chef Tim has worked for and trained under some of the best Chefs in the U.S. including Paul Liebrandt, Daniel Boulud, Curtis Duffy, and John Shields.
“The greatest part about working in the Culinary Industry is what it allows Chefs to experience; From cooking in Los Angeles, to cooking for the Royal Greek Family in the Bahamas and connecting to the produce and the people that make and grow them. Cooking allows oneself to create a community and have connectivity no matter where you go in the world. Food is love!”
The Kitchenette Project’s pursuit has always been humble, refined, scratch cooking that expresses the seasons and the simplicity of great ingredients. The minimalists and focused approach allow our clients to truly feel connected to me, our cultures, and the world.
