The restaurant industry has become one of the latest to adopt the shared workspace concept, and a prime example is set to open in Santa Barbara later this year. Kitchen 530 (kitchen530.com), a communal food-production facility, public market, and culinary incubator in the works at 530 State Street, is what Chris Chiarappa,
one of the project developers, describes as “a bit of a Swiss Army
knife for the food world.”
The brainchild of Chiarappa, a partner in Mesa Burger restaurants, and Diana H. Pereira, founder of Kiva Cowork shared workspace in downtown Santa Barbara, Kitchen 530 will have 10 hot-preparation facilities, 10 cold-preparation facilities, two baking stations, a show kitchen and event space, a retail market, and a public restaurant.
Diners will be able to enjoy food from multiple tenants but order in one place. A full bar and coffee shop are also planned along with special event space for tenant use.