Head Chef

Introducing Geshmak:

Often referred to as "Airbnb for restaurants" Geshmak helps restaurants monetize their down time by pairing them with independent chefs who find themselves available on the nights or hours that they're closed.  In doing so we create a new revenue stream for restaurant owners while creating countless opportunities for culinary independents. 

Personal/private chefs, wedding chefs, caterers, etc -- you have your own restaurant space 1 night a week -- with no commitment, no costs or fees, no overhead, and most importantly -- no more barrier to entry for restaurant ownership.  Think of it as a timeshare -- you don't "technically" own a home, but you "technically" do -- 1 week a year.  Here, you're not "technically" a restaurant owner -- but you "technically" are 1 day a week.  It's your menu, your prices, your food, your staff, your show.

We're looking for independent chefs seeking to put their otherwise slow/slower nights to good use -- to reconnect with their culinary creativity, try out new concepts to integrate with their current food service activities, or scale their brand by having access to new markets and building their reputation.  Again, no fees, costs, overhead, or even any commitments. 

***Note -- there is no commitment, but this concept seeks to fostur 'recurring popups' or 'weekly residencies' (not 1-offs).  A chance to build a following of regulars -- patrons looking to come out and weekly experience their newest favorite spot in the neighborhood.  And a chance for the chef to build their reputation and scale their brand in a different market or setting than usual.***

This isn't like ghost kitchens where spaces are subleased -- this is the Restaurant Space Sharing platform, where it runs on a shared revenue model so nobody ever comes out of pocket.  It's the chance to optimize an otherwise dormant asset in a way that both sides benefit -- as well as the community who are exposed to new dining experiences that wouldn't otherwise be an option.  It's truly a WIN-WIN-WIN.

We launched just a couple months ago after nearly two years of intense planning and a good deal of investment.  Already we're off and running -- in over 2 dozen restaurants nationwide in 6 states already, spanning from Tampa to Seattle.  In no region have we been more embraced than in Greater Seattle where we've already partnered with numerous venues and are bringing more and more on board every day.  As a result we now have several opportunities for independent chefs looking for the opportunity to have their own space once a week on these restaurants' closed nights. 

These range from Sundays/Mondays/Tuesdays/Wednesdays and many who don't do weekend brunch but would welcome someone who would like to do that on a weekly basis as well.  Venue sizes range from 25 to 100 in capacity and we are live in locations from W Seattle to Tacoma, Edmonds and Lynnwood to Kirkland and Bellevue, thoughout the Eastside all the way to Duvall (where we have several locations which are building great momentum)!!!

If you're interested in something like this -- if you've always wanted to try your hand at running your own space without the commitment (both time and money) -- then you're one of the people who inspired this idea in the first place and we would love to hear from you!