Chef Michael Symon’s Take on Functional Flavor

Let’s face it, what you eat at work matters. A lot. That midday slump? That post-lunch brain fog? It’s not just part of the job — it’s a sign your food isn’t pulling its weight. At Kitchen Works, we believe meals should work as hard as your team does. That’s why we’ve teamed up with industry legend Chef Michael Symon to craft food that fuels: bold flavors packed with nutrients, built for real-life schedules and designed to keep teams focused, energized and ready for the next shift.

In this Q&A, Chef Symon shares his take on why functional flavor matters at work and how good food can power productivity, morale and everything in between.

Let’s dig in.

What’s the first thing you think about when you’re feeding a team that’s on the go, under pressure and working hard all day?

As a chef, the first thing I always think of is taste.

From there, I'll come up with a couple menu ideas that are both exciting for them and convenient for those with a limited amount of time to eat. It has to be a meal that's a complete thought. I also want to make sure that whatever dishes I'm making, they hit all the notes that they need to, not only with flavor, but with nutrition and interest.

How do you build meals that both fuel and comfort hardworking teams?

I always start by asking what will give them the most energy. I don’t want to make the kind of meal that they’re going to want to nap after. Then — you know, I think comfort food is different for everybody. I think about each person eating this as an individual. In the workplace, they don’t have a server walking them through dishes and their dietary needs. So the dishes that I create for the workplace have to be a little more self-explanatory. Uncomplicated.

You mentioned that comfort food is different for everybody. Can you share how you approach that when crafting a menu that doesn’t specialize but rather satisfies the entire team?

100%. Your personal brand of comfort food can depend on how you were raised, what you grew up eating. And what's comfortable for me may not be comfortable for someone else. So when I’m building a menu to both serve and satisfy a team, I think of things like where they are and how I can make several different kinds of dishes that are comfortable to the different people who call that place home.

Let's talk about that mid-shift crash. What kind of foods do you recommend to help workers avoid that?

I recommend foods that are going to energize you. Tons of vegetables, dark leafy greens, leaner proteins, smart grains and almost every part of the Mediterranean diet. Things that are going to give you both protein and viable carbohydrates for fuel.

“Healthy” food gets a bad rap for being boring. What’s your secret to making functional meals exciting?

You’ve just got to put a little more thought into it. For me, growing up Greek, comfort food was grilled fish and roasted veggies. That was normal. It’s all about finding those flavor profiles that feel familiar and satisfying, but building them in a lighter, smarter way. You want bold flavors — maybe it’s a punchy aioli, some fermented kick or crunchy whole grain croutons — but without the gut bomb that knocks you out for the rest of the shift. Comfort can still be functional. It just takes a little craft.

How do you make sure folks with different dietary needs still get meals that fuel them?

As a chef, my job is to make sure every person, no matter their dietary needs, gets something that tastes great and makes them feel good. You shouldn’t have to settle for bland or boring just because you’re eating gluten-free, vegetarian or low-carb. That’s where we come in. We put in the time, so you don’t have to think about it.

I’ve had to adjust my own eating habits for health reasons, so I get it. I still want food that satisfies, that brings joy, that feels like a meal. If it doesn’t taste great, I’m not eating it. It’s as simple as that. And I don’t think anyone else should have to either. So whether you’re choosing something lighter or going all in, the goal is the same: food that works for you, every time.

Got any go-to meal formats that hold up best for shift workers with high energy demands?

Absolutely. Anything handheld works great. Wrap it up in a lettuce leaf, a whole grain tortilla. Just make it something they can grab and go. And you can’t go wrong with clean proteins and a bunch of veggies. Keep it simple, keep it colorful. The simpler the plate, the better the fuel, but if you look down and it’s all brown, maybe rethink it. It’s about balance. Real ingredients, smart portions and meals that truly fuel people.

What’s one thing you want more companies to understand about the power of food at work?

First off, the food’s got to be delicious. If it’s not something you actually look forward to eating, what’s the point? But after that, it’s about fuel. You wouldn’t pour a mix of sugar and water into your gas tank and expect your car to run, right? Same with your body. If you’re loading up on junk, you’re going to feel like junk. Sluggish, foggy, worn out.

But if you feed people real food — fresh, exciting, balanced stuff — they’re going to feel good, think clearer and actually enjoy their day. And that changes everything. Suddenly lunch isn’t just a pit stop. It’s a real break. It’s a moment to reset. When you eat well, you work better. And honestly, who doesn’t want that?

Anything you want companies to understand about Kitchen Works?

It's 100% possible to eat healthy and still love every bite. Sure, it takes more time if you’re doing it at home — but if you can show up to work and someone’s already put that time in for you? That’s a win. Not everyone has the time or means to cook that kind of meal themselves. So if we can give folks just one meal a day that’s delicious and sets them up to feel good for the rest of the shift? That’s our job. That’s what we’re here for.

You heard him — workplace food shouldn’t be an afterthought. It should be a game-changer. When meals are made to fuel real people doing real work, the payoff is huge: sharper focus, stronger teams and happier employees who feel taken care of. With Chef Symon in the kitchen and Kitchen Works at the table, you get food that works — for now and for what’s next.

Ready to take your workplace grub to the next level? Reach out.