New culinary hub Foodie Labs fosters aspiring chefs in Warehouse Arts District
/Foodie Labs, a new culinary hub in the warehouse arts district, is now open | Veronica Brezina
Breaking into the culinary scene and launching a successful restaurant while taking on overhead costs can be a challenge - one that a pair of entrepreneurs want to help local chefs overcome.
Jim Pachence, a former biotechnology scientist, and Kristin McKinney Zelinsky, owner of the Pro Kitchen Hub in Tampa, have joined forces to open Foodie Labs, a culinary hub with a mix of ghost kitchens and shared spaces in St. Pete's ArtsXchange campus in the Warehouse Arts District at 515 22nd Street South.
“We saw there was a big part of the market that was missing. What happens to people who are interested in starting a culinary career? Do they try to go out and sell at farmers' markets?” Pachence said during the February 8th grand opening celebration of Foodie Labs, noting there isn't a consolidated shared commercial kitchen space in the city.
Bagel Babe Co’s Hot babe Bagel made with ham, egg, cheese, and Mike's Hot Honey | Bagel Babe Co
After ending his career as a scientist, Pachence founded the St. Petersburg-based Serious Foodie sauce and spice company.
He was seeking shared space for his culinary business when he first met Zelinsky.
"At Foodie Labs, they [chefs] share a kitchen and can decide if they want to go further and build their brand," Pachence said. "We teach them the skills, kitchen organization, and what's necessary financially to go from here to brick-and-mortar."
Foodie Labs, which held a soft opening in November, has six ghost kitchens, providing operators with the facilities to test and prepare meals at a lower cost than leasing a traditional space.
Food prep for an event at Foodie Labs in St. Pete | Foodie Labs
"I'm thrilled to be back in St. Pete. My ultimate dream was to bring [Foodie Labs] here," said Zelinsky, who was raised in St. Pete and has 25 years of catering experience.
The 5,000-square-foot space is outfitted with two bake stations, a professional demonstration kitchen, a 200-person event hall, and two shared kitchen spaces.
"We provide the equipment and utilities with one flat rate," she said, explaining how the kitchen spaces can be leased for up to 12 months, which is less intimidating than committing to a five- or 10-year lease.
In addition to the physical spaces, Foodie Labs has a three-tier mentoring and marketing program to help users earn certifications and required permits.
Currently, the featured restaurants at the Foodie Labs include:
Bagel Babe Co.: A business that hand rolls New York City-styled bagels that are baked to order.
Toasty Bros: A restaurant specializing in gourmet toasted sandwiches.
Cybel French Moroccan Fusion Restaurant: A restaurant putting a twist on classic French dishes with Moroccan spices.
Peanut Butter Rush: A dessert shop serving peanut butter pies.
Shaner's Surf & Turf: A butcher and seafood market, which debuted in St. Pete Beach, that is known for its high-quality meats and fish.
A Good Human: A woman-owned wholesale business creating and selling plant-based meals.
Privateers Land and Sea Catering: A culinary operation serving seafood dishes and burgers.
Foodie Labs held a grand opening celebration on February 8th in the Warehouse Arts District | Veronica Brezina
The food from the vendors is only available for pick-up and delivery for up to five miles.
People can place orders via Foodie Labs’ QR codes, which are placed in local breweries and offices, place orders online, or at the physical pick-up window at Foodie Labs.
The 31,483-square-foot ArtsXchange campus where Foodie Labs operates also houses a collection of galleries, studios, and art-related businesses, such as Soft Water Gallery and the Seven C Music & Coffee shop.
