Every lunch tells a story. Behind every dish served by Sifted in offices from Seattle to Atlanta, Austin to San Francisco and beyond, is a team of chefs working together across the country, united by one mission: to make workplace dining as dynamic, diverse, and delicious as the people they feed.
Unlike traditional restaurant groups or centralized catering companies, Sifted operates through a dispersed network of culinary teams. Each kitchen is led by an experienced local chef who knows the city’s tastes, ingredients, and purveyors. But they don’t work in isolation.
Every week, chefs across markets meet virtually to share new techniques, discuss upcoming menu cycles, and refine recipes based on real client feedback. A new sauce tested in Denver might find its way into a grain bowl in Austin the next week. A marination technique from Salt Lake City could inspire a Mediterranean wrap in New York.
This cross-market collaboration fuels creativity and ensures that every menu reflects both local personality and national quality.
In Sifted’s kitchens, technique bridges geography. From hand-rolled dumplings and slow-simmered curries to regional BBQ rubs and modern plant-based proteins, the team’s collective skill set covers a remarkable spectrum.
Each quarter, Sifted’s culinary leaders host internal workshops—part training, part creative jam session—where chefs demonstrate signature methods, exchange spice blends, and test new dishes side by side. These sessions become the backbone of future menus, allowing regional teams to build on each other’s strengths while maintaining consistent execution across every city.
When an Austin chef masters a new fermentation process or a Chicago kitchen perfects a vegan aioli, that knowledge doesn’t stay local—it becomes part of Sifted’s shared culinary DNA.
At its heart, this structure celebrates culture as much as cuisine. Sifted’s chefs come from a wide range of backgrounds—Vietnamese, Southern, Caribbean, Indian, Mexican, Middle Eastern—and that diversity shows up in the food.
Menus move fluidly from West African jollof rice to Korean bibimbap, from Southern hot honey chicken to plant-forward Mediterranean spreads, reflecting the backgrounds and imaginations of the chefs themselves.
The result is a menu library that feels alive—always evolving, inclusive, and rich with global perspective.
Clients often ask how Sifted maintains such consistency across markets. The answer: shared standards, not sameness. Every dish is tested, documented, and refined collaboratively. Recipes are paired with portion data and prep notes from Sifted’s analytics program, ensuring precision and repeatability without stripping away local flair.
When a company has offices in multiple cities, their employees might experience completely different menus—but the same care, balance, and flavor integrity in every bite.
In an industry that often values competition over collaboration, Sifted’s chef structure is quietly radical. By sharing knowledge instead of guarding it, the team has built one of the widest-ranging and most innovative corporate catering menus in the country.
Each lunch is the product of hundreds of small exchanges—technique, taste, and teamwork—woven together to feed not just people, but the culture of work itself.