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WHAT WE DO

SERVICES

Creating bespoke culinary and hospitality solutions
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OPERATIONS

  • Kitchen and Bar Design
  • Task Force Support
  • Operational Playbook Mobilization
  • Multi-unit Growth Strategy & Support
  • Multi-channel Product Development
  • PEOPLE

  • Culinary Leadership Development
  • Mentorship and Training Programs
  • Workplace Culture Creation
  • Team-building and Stress Support
  • CREATIVE

  • Concept Development
  • Menu Design
  • Vegetable-forward Strategies
  • Fast-casual to Michelin experience
  • Ingredient and Product Sourcing
  • Ignite the Potential of Your Team

    HOW WE DO IT

    SOLUTIONS

    Designing creative concepts to scale your operations
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    On-Demand Culinary Partner When and Where You Need

    WHO WE ARE

    FOUNDER

    Crafting culinary authenticity at the nexus of food and adventure

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    A native of Detroit, John Griffiths has spent more than 20 years in culinary leadership roles for restaurant and hospitality platforms across the country. John started his career with James Beard Award-winning chef Takashi Yaghashi. Eventually, John partnered with Chef Larry Forgione, the founder of the farm-to-table movement, to launch the iconic An American Place brand beyond NYC. He went on to helm fine dining kitchens in NYC, Detroit, St. Louis, Sacramento, and San Francisco. To expand his portfolio, John served as Culinary Director for RH Hospitality, a $30M platform with 12 North American locations. His culinary achievements have led to articles in 37 publications—including the front-page of the Food Section in The New York Times; an invitation to the James Beard House in New York; and three stars in The San Francisco Chronicle.

    As an avid outdoor athlete, John realized there were more people like him looking for those rare and incomparable experiences at the nexus of food and adventure. With the 2017 launch of Outbound Kitchen, John creates bespoke culinary and hospitality solutions that deliver authentic experiences. Whether targeting the adventure traveler, or the urban denizen, Outbound Kitchen helps you craft culinary concepts that connect to where you are.

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    NOURISHING THE SPIRIT OF THE ACTIVE TRAVELER

    OUR STORY

    PRESS

    Committed to developing community in partnership with you
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    Glamping Business Americas

    The power of Food & Beverage programs

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    The New York Times

    Upscale food... bring campsite cooking out of the wild

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    San Francisco Chronicle

    S.F.’s Bluestem Brasserie soars to three stars

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    The Mercury News

    Berkeley's new Advocate succeeds deliciously

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    Sacramento Business Journal

    Performance at The Kitchen worth price of admission

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    Restaurant Magazine

    Truffles’ Executive Chef invited to cook at James Beard House

    Also Featured In

    7x7 Magazine, Alive Magazine, Diablo Magazine, East Bay Express, Eater, EaterSF, Feast Magazine, Food Arts, Food Network Kitchen, Glamping Business Americas, Gourmet Magazine, Haute Living Magazine, JamesBeard.org, JBF News and Notes, Michigan Club Monthly, Oakland Magazine, Plate Magazine, Restaurants & Institutions Magazine, Sacramento Magazine, Sactown Magazine, Sauce Magazine, St. Louis Homes & Lifestyles Magazine, STL Magazine, The Detroit Free Press, The Detroit Observer, The Nation’s Restaurant News, The Riverfront Times The Sacramento Bee, The Sacramento Business Journal, The St. Louis Post-Dispatch, The Zagat Guide: Top Tables of America

    WHO WE WORK WITH

    CLIENTS

    Creating a sense of place, in collaboration with you
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    LET'S CONNECT

    WE WANT TO WORK WITH YOU