Square Kitchen
Address: 2435 State Street (Square Kitchen Eatery)
Telephone: Not listed
Website: squarekitchenslc.com
District: South Salt Lake
"We wanted to create a space where people could turn their culinary dreams into reality without the financial burden of a full-scale restaurant," Ana Valdemoros shared, reflecting on the origins of Square Kitchen.
Square Kitchen, a culinary incubator in Salt Lake City, was founded in 2018 by Ana and her business partner, Tham Soekotjo. The two first met as international students at the University of Utah, both pursuing degrees in city planning. Ana had come from Argentina, and Tham from Indonesia, each drawn to the university for its strong program and opportunities in urban development. They became fast friends and eventually colleagues, both working in community development - Ana as a city planner for Salt Lake and Tham for a nonprofit called Neighborworks focused on housing initiatives on the west side of the city.
While their careers progressed, so did their passion for food. Ana started an empanada business, and Tham launched a food truck. It was through these ventures that they recognized the challenges small food entrepreneurs faced in finding affordable, well-equipped kitchen space. When the city released a request for proposals in 2015 to develop a culinary incubator, citing the need to support economic development and address food deserts, Ana and Tham saw their opportunity.
"We had both experienced firsthand the obstacles of starting a food business," Ana noted. "So, we decided to create a space where others wouldn’t have to go through the same struggles we did."
After securing seed funding, they chose to build Square Kitchen in the Poplar Grove neighborhood, on the western edge of the Granary District. This area had historically been underserved in terms of grocery stores and diverse food options. Rather than just providing a commissary kitchen, they wanted Square Kitchen to be a launchpad for small businesses, offering support in branding, social media, legal services, and guidance on contracts with distributors. "We didn’t just want to offer kitchen space," Ana said. "We wanted to help these entrepreneurs build something sustainable - something that could grow."
Since its opening, Square Kitchen has nurtured a wide variety of food businesses, many of which have gone on to establish brick-and-mortar locations. Among their success stories are Hans Kombucha, Raw Eddy’s, 43 Bakery, and Santo Tacos, all of which began in the incubator. The facility also serves as a commissary for over fifteen food trucks and houses an array of culinary enterprises, from a South American cookie company, Crown Alfajores, to High Altitude Bakehouse, a popular Filipino bakery.
"There’s no set timeline for how long a business can stay," Ana explained. "Some outgrow the space in a couple of years, while others stay longer, depending on their goals. Some food trucks, for example, are happy to remain mobile, while others aspire to open restaurants."
Over time, Square Kitchen continued to evolve into more than just an incubator. It became a gathering place. The front room Ana said is really more for events. “We host everything from weddings to private dinners and culinary workshops. One of our biggest events is Empanada Fest, which takes place in April. It’s a full-day celebration showcasing empanadas from around the world, bringing together different cultures through food. We’ve also had birthday parties, pop-ups, and even companies renting the space to test new recipes before launching a restaurant. The space allows our vendors to be creative and innovative in how they grow their businesses.”
Although originally designed for takeout, the space has also unintentionally transformed into a ghost kitchen as customers began sitting down to eat. Recognizing this demand, Ana and Tham expanded their vision with Square Kitchen Eatery, which opened in June 2024 in South Salt Lake. "We were seeing businesses like Drunken Kitchen and Marcato Kitchen bring in so many customers that we knew we needed a dedicated space for those ready to transition from takeout to full-service dining," Ana said.
Square Kitchen Eatery functions as a shared restaurant space, allowing businesses to test their concepts before committing to a standalone location. Their first graduate, Drunken Kitchen, successfully moved into Grid City Brewery within six months. More recently, they welcomed Hispaniola Bistro, a Dominican restaurant bringing Caribbean flavors to the area.
"This model gives businesses time to grow while reducing risk," Ana shared. "It’s about finding the right fit for them and for the community."
Ana and Tham’s partnership remains at the heart of Square Kitchen’s success. "We’re like siblings," Ana said with a smile. "We balance each other’s strengths and weaknesses, and that’s why this works. We respect each other’s ideas, and that mutual understanding has made all the difference."
Despite their demanding work, Ana and Tham both value the personal connections they have built along the way. "This isn’t just a place to cook. It’s a family," Ana said. "We spend so much time here together, and it’s important that people feel at home. We want them to know they’re supported, that their success is our success." Ana went on to say that it has been an honor and a privilege to find spaces for each of their clients and to watch them go on their entrepreneurial adventure - to dive into the unknown and triumph.
Reflecting on what Square Kitchen means to her, Ana concluded, "This never feels like a job. It’s a passion. Seeing these businesses grow, knowing we had a small part in their journey - it makes everything worth it."
