SousTech
We bridge the gap
Between culinary expertise and operational efficiency, from hands-on consulting for restaurants to creating helpful and easy to use tools for cooks and business owners. SousTech provides solutions that enhance your kitchen's performance, streamline your operations, and elevate the guest experience
Products
Prepared, delicious meals
Services
Unlock your business's potential with our tailored consulting services. We support you in crafting business plans, optimizing operations, and collaborating with contractors for seamless execution of your goals. Our hands-on assistance ensures smooth processes and profitable outcomes. Transform your business with us today.
Consulting
Event Collaboration
We specialize in pop-up restaurants, catering, and event tabling to combine creative food concepts with operational efficiency. If you're interested in collaborating or need guidance on setting up your own event, contact us. Based in Chicago, we love creating unique culinary experiences.
Private Cheffing
Led by the Michelin-starred hand of Chef Harris Khan, let us bring years of culinary experience to your next event or kitchen table. We can craft personalized menus for a seamless and unforgettable dining experience.
Meet the Team
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Culinary/Hospitality DirectorI am an Experienced chef with nearly 10 years in the restaurant industry. I've worked in several Michelin-starred kitchens across NYC and Chicago, building a strong foundation in high-quality cooking techniques and kitchen operations. My background includes working in demanding, fast-paced environments where attention to detail and consistency are essential. I bring practical experience in fine dining standards while maintaining a hands-on, collaborative approach to creating exceptional food.
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Director of OperationsAs a Master of Science in Industrial and Systems Engineering and Lean Six Sigma Black Belt, I have been working for nearly a decade in industries ranging from demanufacturing, to financial institutions, to logistics/transportation, and now to restaurants/food production. While each of these industries produce different outcomes, the fundamentals and tools in waste reduction and quality improvement that I am equipped with can be applied to all of them. I'm looking to help entrepreneurs in Chicago design efficient operations, produce quality products, and keep their staff engaged.
