Theo Friedman started working in restaurants in high school and continued to balance working in Michelin stared kitchens in NYC while going to college in Boston. While working his way through restaurants and Tufts University, where he studied Entrepreneurial Leadership, Theo decided to open his own underground supper club out of his dorm room. With a desire to bring people together and to create a space for culinary exploration and freedom, Theory Kitchen was born.
Theo has seen it all in the world of pop-ups. Creating 20 course tasting menus out of non-restaurant spaces has taught Theo how to be creative, solve unexpected problems and become a master of event operations and logistics.