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Smoke Kitchen

Wood fired Chicken rotisserie.Great new take-out on the Western Mainline.To develop a scaleable model to replicate in multiple locations.

Company Summary

Smoke Kitchen is a very highly focused concept of serving only a small number of items. The idea is to serve a perfect and consistent product. The proposed site is on the Western Mainline, suburban Philadelphia. This is a very high growth area, with an impeccable, selective and educated clientele. The location is also a high income per household area as well.


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    Stephen Latona

    Stephen has had extensive experience in the Philadelphia culinary community as the Chef of The Happy Rooster, Executive Sous Chef at The Striped Bass and Executive Chef at BLT’S Cobblefish, as well as holding positions in restaurants in New York City and France including John Clancy’s, Union Square Café, and Pierre Gagnaire. He has also devoted a significant number of years to working in the catering sector of the food industry, specifically work

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    Mark Bellini

    Mark Bellini has over 25 years of extensive experience in restaurants, catering and retail marketing. A graduate of the Culinary Institute of America, Mr. Bellini has held the Executive Chef position at Collegeville Inn and Marketplace and Queen of Hearts Gourmet Market and Catering. In addition, Mark has also been Sous Chef for Frog/Commissary Catering in Philadelphia, Sheraton Valley Forge and Blair Mill Inn in Horsham, PA. He is currently empl


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    Evan Shingles
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    Eliane Freemer

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