While many chefs look over their shoulders with slight trepidation and a little humour to the rise of robot chefs, some of the world’s biggest culinary stars are getting onboard with the idea.
Earlier in the year we brought you news of a restaurant in Boston called Spyce, which is staffed by seven robot chefs. It serves healthy food bowls, which are selected by the customer via a touchscreen and then assembled by the mechanical line cooks, while flesh and blood staff prep and garnish, and help customers select their bowl ingredients.
The brainchild of a group of MIT graduates, Spyce Boston had already received heavyweight backing from chef Daniel Boulud, who is its Culinary Director. Now three more top chefs have added their financial clout to the project.
In a recent round of funding that has raised $21m in capital, chefs Thomas Keller, Jerome Bocuse (son of the late Paul), and Gavin Kaysen of Minneapolis’ Spoon and Stable have all invested according to a press release.
The new funds will be used by Spyce “to open a number of restaurants on the East Coast and further develop their robotic culinary platform.”
They also plan to double in size over the next year and employ more real live humans.