Culinary Ethos

Our Culinary Ethos

Sifted's culinary philosophy blends bold, globally inspired flavors with wellness-minded planning and zero-waste execution. We believe food can build culture, reflect values, and tell a story worth sharing.

Every dish we serve is rooted in three guiding principles:

Flavor First: – We never sacrifice taste. Our meals are vibrant, inventive, and deeply satisfying.
Inclusive & Intentional– We create menus that reflect and respect all diets, cultures, and choices.
Sustainable by Design: – Our operations are structured around waste reduction, responsible sourcing, and low-impact practices.

From recurring office meals to high-stakes executive catering, our food is crafted to elevate every moment.

Meet the Chef Behind the Mission: Kim Tran, Culinary Director

Kim Tran leads Sifted’s culinary vision with deep expertise in large-scale dining and a sharp eye for both flavor and operational excellence. Before joining Sifted, Kim spent over a decade leading culinary operations at Google’s Mountain View campus, where she managed recipe development, innovation, and volume cooking across thousands of daily meals.

At Sifted, Kim brings that experience into a fast-moving, mission-driven environment. Her approach centers on:

Crafting globally inspired, culturally resonant menus
Scaling scratch-cooked meals without compromising quality
Building inclusive food experiences that reflect company culture
Building inclusive food experiences that reflect company culture

Kim leads Sifted’s national team of chefs with a belief that great food comes from great teams, and that intentional hospitality can transform any workplace.

How We Build a Menu

Sifted’s culinary development process is equal parts creative and strategic:

Trend & Market Research: – We stay on top of emerging flavors, seasonal produce, and regional preferences.
Collaborative Tasting & Iteration: – Our chefs test, refine, and perfect every dish in our kitchens.
Nutrition & Balance: – We aim for energizing meals with diverse proteins, smart carbs, and plant-forward planning.
Feedback Loops: – We use diner feedback and consumption data to continuously improve.

Each menu is customized by location and season, designed to excite regulars and welcome new guests alike.

Menus That Reflect Modern Teams

We believe your food program should reflect the diversity of your workplace. That’s why our menus are built to:

Celebrate global flavors
Center plant-forward and flexitarian options
Rotate regularly to avoid burnout and boredom
Balance comfort, adventure, and performance

Sustainability is a Kitchen Standard

Our culinary operations are designed around waste reduction, ethical sourcing, and smart plannin

Zero Waste Kitchens – Smart forecasting, real-time headcount adjustments, and daily donation of leftovers
Thoughtful Sourcing – Seasonal produce, local vendors, and high-welfare proteins whenever possible
Compostable Materials – Eco-friendly disposables and limited packaging
Impact Visibility – Reporting dashboards track your food’s footprint and donation impact

Training the Next Generation of Culinary Professionals

Sifted kitchens serve as learning environments where team members can grow into new roles, learn new cuisines, and gain leadership skills.

Kim Tran and her team mentor hosts, prep cooks, and rising chefs across markets, sharing best practices and culinary standards that elevate every plate.

A Culinary Program That Scales With You

Whether you’re serving 30 employees in a startup office or thousands across a national campus network, Sifted brings consistency, creativity, and care to every meal service.

With chef-led teams, data-driven operations, and hospitality at the core, we ensure your workplace food program does more than feed—it inspires.

Let’s build something delicious together.