Lulu's Commercial Kitchen provides certified kitchen space for Sacramento businesses and organizations which need to produce food for commercial events.
Our Facility is rented by the hour and is perfect for caterers, bakers, culinary professionals, and others who want space to practice the art of creating food.
In addition, our facility is also utilized for classes in cooking preparation and commercial production. Test recipes for your new retail food business or restaurant, teach cooking classes or make products to sell at local festivals and food venues. Our newest addition is a private dining room that can hold up to 49 people.
To reserve our kitchen please start by reading our "getting started" guide. If you have additional questions please feel free to call or email us.
Chef Adam Pecha's Upcoming Class Schedule:
May 11th: All Things Oyster featuring Drakes Bay Oyster Company
You can register for these classes at:
Cooking with Adam Pechal:
Locally born and raised, Chef Adam Pechal has been working in restaurants for over half
his life. In a pursuit to gain acceptance to the top rated Culinary Institute of America in
Hyde Park, New York, Adam began working the local restaurant scene in places such as
River City Brewing Co. and Ristorante Piatti.
After graduating in the top of his class in 1997, Adam continued his culinary odyssey from
coast to coast by working for some of the country's top chefs. Drawn to Southwestern
regional cuisine, he worked first in Washington D.C. for the founder of modern
Southwestern cuisine, Mark Miller, at Red Sage. Venturing to the Northwest, landing in
Seattle, he worked for James Beard Award winning chef, Christine Keff, at her authentic
Latin American restaurant Fandango as well as her ever-popular restaurant Flying Fish.
Later, Adam settled in the culinary hub of Napa where he found inspiration from Thomas
Keller at his French Bistro, Bouchon, and from Italian cuisine icon, Donna Scala, founder
of the original Ristorante Piatti, at her restaurant Bistro Don Giovanni. Along with his
culinary experiences in Napa, Chef Adam delved into the expansive Napa wine scene
introducing his palate to innumerable varietals and vintages which is shown on his
eclectic yet sophisticated wine lists.
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