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    Certified Kitchens

    5.0 (1 review)

    Services - Certified Kitchens

    Kitchen incubators

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    5 years ago

    We loved working with Marie! She was so helpfully and the kitchen space was always wonderful to work in.

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    Port Kitchens - Pyro's Pastrami @ Port Kitchens

    Port Kitchens

    (1 review)

    Where do I start. Lets start with scheduling. The online system Port uses is great and convenient,…read moreand you can schedule time ahead. The drawback is, is when management (Mark) updates the schedule without informing you, this can be an issue. Happened to me, so when I turned up in the kitchen, my reserved area had been taken without my knowledge. No apologies, just an admission that management did it. O and management are not available on the weekends. Next, there is NO parking. Sooo inconvenient, you only get 20 minutes to load and unload equipment, food, etc to and from the kitchen. Port countertops, omg... I cannot get into it entirely on this post... Lets say, more time and effort is spent on keeping these wooden countertops aesthetically pleasing rather than for just utilization. Port, get metal utility tables/benches.:) The mandatory MONTHLY fee for towels. Let me rephrase, you pay a fee to use an allotted amount of towels, when I was there it was SIX! Use to be countless but that changed to six...yes six towels for a busy caterer. A lot of the times there were no clean towels and so I had to bring in my own and still pay the monthly fee. Electronic keys.... You only get one, if you need extra keys they charge you for these. Two keys for one fee is maybe a little more reasonable, js. Port is aesthetically pleasing, like their assistance in helping caterers get jobs for the workspaces there or locally. That is all. Overall, I find Port to be expensive for what they offer, and in terms of what the caterer gets. management (owner only) aloof in my experience. Made wonderful connections network wise, but I would not use Port Kitchens again.

    From the owner: Port Kitchens is a co-working commercial kitchen community located near Lake Merritt atop the…read moreKaiser Mall. We are a resource for food businesses of all scales. Our 2400 sq ft facility is equipped with well maintained, professional grade, food preparation equipment. We provide support to new food businesses navigating the process of coming into a commercial kitchen for the first time. Many of our members are well established, well branded companies who can also be a resource for opportunity in the food industry. Our goal is to create community in our space where chefs and food professionals can work together to build their businesses.

    Chef's Touch

    Chef's Touch

    (2 reviews)

    The owner was very helpful with renting me a space I need for a very large order. This kitchen was…read moreabsolutely perfect for my needs and made it possible for me to fulfill a 800 person order. So glad I inquired and it was available. I will definitely be renting here again. Thank you August for being so helpful! I appreciate it.

    As a business owner of a food truck and restaurant, I was hoping Chef's Touch would be a supportive…read moreplace to grow. Instead, it became one of the most hostile and unsettling professional environments I've ever worked in. From the start, the landlord, August Blass, was overbearing and inappropriate. He tried to control who I hired, telling me I shouldn't work with one of my own team members simply because he didn't like them. When I pushed back and told him he had no right to interfere with my staffing, he raised my rent from a $1000 rate to $5,000 per month--clearly as retaliation. Also, he yelled at me directly on multiple occasions, sometimes in front of others. I witnessed him regularly shouting at his own staff as well--loud, aggressive behavior that created a toxic atmosphere. Several of his employees even confided in me that they hadn't been paid for weeks. Some hadn't seen a paycheck in over a month. No one should have to work under those conditions. On top of all this, I saw August go into other tenants' kitchens while they were away and offer me their food--as if it were his to give away. I declined, but the fact that he felt comfortable entering other people's kitchens and touching their food without permission raised serious red flags about food safety and respect for other businesses. This environment is not just unprofessional--it's unsafe, unethical, and deeply disrespectful to small food entrepreneurs who are working hard to build something. I would never recommend this space to anyone. I left because I refused to accept being bullied or compromised. I only wish someone had warned me before I signed up. If you're a food business looking for a commissary kitchen, please protect yourself and look elsewhere.

    Certified Kitchens - kitchenincubators - Updated May 2026

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