our story

Dips Kitchen serves dips as meals. A concept inspired by an old family tradition — an all dip Christmas Eve dinner. Every year, Jeff’s Italian family gets together in his small hometown. Food is shared while opening gifts and revealing adolescent stories his parents never knew about nor wanted to know about. The menu consists of all homemade dippable foods: jalapeño and pimento spread, pepperoni balls with marinara sauce, shrimp cocktail with special sauce, cookie cream dessert with cookie dippers, and the star of the show: his mom’s famous cheese ball with assortment of crackers. Food coma comes on and belts come off.

Dips are not only the best part of any meal, they are always at the center of your favorite gatherings. They bring people together. That’s a big reason why we created Dips Kitchen: to bring people together around good food.

eliminating plastic waste

Plastic from takeout orders is a primary source of the approximately 20 million metric tons of plastic pollution. These items are not easily recycled, and most often end up in landfills and incinerators. That’s why most of Dips Kitchen packaging is plant-based and compostable.

More than 100 million pieces of plastic utensils are used by Americans every day. They can take up to 1,000 years to decompose, leaking harmful substances into the ground while they’re breaking down. That’s why Dips Kitchen provides food dippers to use as your utensil instead.

we care about where our food comes from

Dips Kitchen knows that food grown and sourced with care will simply taste better. Knowing where our food is coming from has a huge impact on its flavor and quality. We make it a priority to source locally whenever possible, working with local partners and artisan products. We maintain a vegetable heavy menu and use 100% recyclable containers, doing our part in engaging with climate awareness.


  • Founder & CEO

    Jeff brings with him fifteen years of experience building brands working at the world’s top advertising agencies. His work has won every industry award and has been featured by media outlets worldwide. He was also named one of the thirty most creative people in advertising by Business Insider and by Print Magazine.


  • Chef & Operations Consultant

    Whitney is an award-winning chef, most recently of the prestigious Greyfield Inn on Cumberland Island. She's appeared on Bravo’s Top Chef, and was also named one of Star Chefs’ Rising Star Chefs. She has spent time working with acclaimed chefs such as Hugh Acheson, Linton Hopkins, Dan Barber, Thomas Keller, and others.