Careers
Guiding tours in fifteen cities, running kitchens, building the platform behind it all. If you cook, guide, code, design or write about food for a living, we want to hear from you.
Local first
Every tour is designed and led by someone who lives, cooks and eats in the city we're in. We hire from the neighbourhoods we tour — not from headquarters.
Small tables
We cap groups at eight so guides can pay attention. If a role would push us past that in spirit — over-scaled, over-managed, over-templated — we don't hire it.
Slow decisions
We'd rather leave a role open for six months than fill it with the wrong person. Interviews take time on both sides. We think that's fair.
Everyone eats
Every hire eats on tour with a guide within their first month, wherever they're based. If you can't come to the table, you don't understand what we sell.
Introduce yourself
Send us a short note — who you are, what you do, which city you're in and why you'd want to work here. A CV helps but isn't essential. We read every one.
Open Roles