CuliNex, LLC, Seattle, is pleased to announce the acquisition of the former Le Cordon Bleu Cooking School in Tukwila, WA. The company relocated to the facility at the beginning of August.
The two-story building is approximately 20,000 square feet in size, with 10,000 square feet on each of two floors. Inside, five commercial kitchens are fully equipped for either baking or savory R&D. In addition, the building includes an analytical lab, a library, classrooms and office space. The building is located within a 220,000-square-foot, 11-building corporate campus, two miles east of Seattle-Tacoma International Airport.
“We’ve been waiting a long time to have a place we could call our own,” said Mark Crowell, founder and principal culinologist. “This is a world-class facility.”
CuliNex has grown rapidly during the last 2 two years and ran out of space at their old test kitchen in the SoDo district of Seattle about 6 months ago.
“The new facilities will allow us to continue growing our R&D practice, as well as expand our service offerings,” said Crowell.
Since 2005, CuliNex has focused exclusively on organic and natural food product development and the company has grown steadily since its founding to become the nation’s leading clean label development firm. For more information, visit https://www.culinex.biz/.