In this episode of The Perfect Bite, host Sarah Perkins reconnects with childhood friend turned Michelin-starred chef, Henry Hill, founder of Hill’s Research Kitchen.

Henry’s story spans continents and kitchens — from legendary restaurants like Eleven Madison Park and Dusek’s in Chicago, to his current work driving food innovation and product development at his consultancy, Hill’s Research Kitchen.

He shares his early culinary inspirations, his time under some of the industry’s most demanding mentors, and how those experiences shaped his leadership philosophy and passion for innovation. Henry reflects on the reality of the restaurant industry, the burnout that often accompanies perfection, and the transition from service to science — bringing chef-driven creativity into the world of packaged foods and consumer products.

In this episode, you’ll learn:

• How Henry’s first Michelin Star came from redefining leadership and kitchen culture
• What he learned working under Chef Daniel Humm and James Kent at Eleven Madison Park
• Why he left fine dining to found Hill’s Research Kitchen, merging culinary artistry with innovation
• His approach to food science, product development, and flavor creation
• Why variety and balance are the future of sustainable food innovation
• How his “perfect bite” philosophy blends taste, art, and science

To learn more about Hill’s Research Kitchen, head to www.researchkitchen.com. 

You can follow Henry on social media @chefhenryhill.

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