VittlesInc

Vittles Inc

Food & Beverages, 2338 8th St, Berkeley, California, 94710, United States, 1-10 Employees

vittlesinc.com

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Who is VITTLESINC

Berkeley-based VittlesInc., is an exciting new venture devoted to helping those culinarily challenged become more able and adventurous cooks. As head Culinary Coach, his zeal for the Bay ...

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  • 2338 8th St, Berkeley, California, 94710, United States Headquarters: 2338 8th St, Berkeley, California, 94710, United States
  • 2009 Date Founded: 2009
  • 1-10 Employees: 1-10
  • dollar-icon Revenue: $5 Million to $10 Million
  • tech-icon Active Tech Stack: See technologies

industries-icon Industry: Food & Beverages

SIC SIC Code: 0291

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Frequently Asked Questions Regarding VittlesInc

Answer: VittlesInc's headquarters are located at 2338 8th St, Berkeley, California, 94710, United States

Answer: VittlesInc's official website is https://vittlesinc.com

Answer: VittlesInc's revenue is $5 Million to $10 Million

Answer: VittlesInc's SIC: 0291

Answer: VittlesInc has 1-10 employees

Answer: VittlesInc is in Food & Beverages

Answer: VittlesInc contact info: Phone number: Website: https://vittlesinc.com

Answer: Berkeley-based VittlesInc., is an exciting new venture devoted to helping those culinarily challenged become more able and adventurous cooks. As head Culinary Coach, his zeal for the Bay Area's edible bounty and mentoring skills inspire his students to play and connect with their food, experiment with new ingredients, and ultimately feel at home in their own kitchen. BIO: When Ross was a little boy his love for playing in the kitchen resulted in a fire that almost burnt his parents house down. Ever since he has been kindling the fire in others' kitchens and learning about the magic that happens when you play with your food. For the past twenty years he has been a successful caterer, personal chef, and, most recently founder of VittlesInc. Exploits such as picking organic heirloom peaches in the Central Valley of California, catching halibut off the coast in Alaska, or cooking more than 5000 meals in a month in extreme conditions have have taught Chef Ross the joy of eating and cooking pure, whole, simple food.

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