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Forage Kitchen Kicks Off Co-working for Chefs

A kitchen incubator and café opens in Uptown Oakland.

Forage Kitchen collaborators Matt Johansen and Iso Rabins.


To Uptown Oakland’s burgeoning inventory of food-related businesses we can now add one more: Forage Kitchen, a kitchen incubator/co-working space/café slated to open on August 29. Billed as the first commissary kitchen to offer membership to hobbyists in addition to professional chefs, it’s a collaboration between Matt Johansen, a founder of Hayes Valley’s Biergarten, and Iso Rabins, the chef and forager behind ForageSF, the Wild Kitchen, and the Underground Market. The pair (pictured above) are offering applicants a tiered pricing structure ranging from $99 to $2,500 per month and based on the number of hours spent in the kitchen; all members will get access to the kitchen’s tools and laundry and dishwashing services, as well as business support. In addition to kitchen space, Forage will provide offices, most notably to Oakland’s nonprofit Food Craft Institute. And, perhaps most alluringly to the public, Forage’s café will host a residency program: Its first featured chef will be Jeff Mason, better known as the sandwich savant behind Pal’s Take Away—and a San Francisco favorite.


Originally published in the September issue of San Francisco 

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