Square Kitchen Eatery in South Salt Lake isn’t just dishing out great food; it’s serving up opportunity. Designed as a testing ground for food entrepreneurs, the space gives chefs a chance to launch their menus and brands without the high overhead of a traditional restaurant.

Started by Ana Valdemoros and Tham Soekotjo, Square Kitchen Eatery (2435 S. State St.) is an extension of their Square Kitchen incubator, where chefs can learn all the aspects of the food industry to help them grow and scale their business sustainably.

Valdemoros owns Argentina’s Best Empanadas, which she started in her dorm room at the University of Utah. She eventually moved into a commercial kitchen, but it didn’t always accommodate her schedule. Her empanadas can be found at farmers markets and the Square Kitchen Eatery, but the journey was hard. She wants to make things easier for the next generation of food entrepreneurs.  

Ana Valdemoros started Argentina’s Best Empanadas and is co-owner of Square Kitchen Eatery, a restaurant incubator that supports rising stars in the Utah food industry. (Peri Kinder/City Journals)

“It’s one thing to prepare food for a farmers market on Saturday morning and then you’re done Saturday night,” Valdemoros said. “It’s another thing to be open every day, providing food with all the logistics, costs and marketing that you need to do. Square Kitchen Eatery provides all the things it takes to run a restaurant successfully and keep growing.”

Up to seven chefs can sign a one-year lease to work out of the kitchen that includes access to commercial equipment, a restaurant-style dining room, real-world experience and the opportunity to build a brand. Owners can choose their own service hours, with the option of being open 24/7.

Currently, five owners run their restaurant through Square Kitchen Eatery. The diverse menu offers food items people can’t find anywhere else.

Hispaniola Bistro opened in February, becoming the first Dominican restaurant in the state. Rusty Birds makes rotisserie chicken-based salads and wraps. Comfort Bowl has an award-winning Japanese fried chicken katsu. Shiba Boba has a variety of teas that include brown sugar, oat milk or ice cream. Argentina’s Best Empanadas uses locally-sourced products and fresh ingredients. Several of these businesses also operate food trucks.

“I want people to come and try all the businesses. Every menu is different, so you have five different options. You can come five different times,” Valdemoros said. “Supporting small businesses is very important. When we support locally-owned businesses, all the money that is spent here stays here. If you make one business successful, so they can go out on their own, that leaves room for the next one.”

While leases can be renewed, Valdemoros hopes each chef will eventually graduate to launch a restaurant of their own.

“The platform helps them a lot. There are things they need to learn to make sure they’re able to cover things on their own, without any help,” she said. “Here, there’s a rental cost, but it’s more than that. The Square Kitchen company covers utilities, the cleaning crew, the taxes, all of the things.”

Valdemoros said South Salt Lake’s city staff has been invaluable in getting the idea off the ground, helping owners acquire the correct licensing and streamlining processes. Mayor Cherie Wood even named Square Kitchen Eatery as the city’s 2025 Best Lunch Spot.

It’s been one year since they first opened, with new chefs and customers finding them every day. Valdemoros said entrepreneurs can learn about the Square Kitchen program, including costs, equipment available and additional perks at SquareKitchenSLC.com. 

“This is a good opportunity, especially in this economy. Food owners can test something, work it out and get immediate feedback. They can understand the logistics, the work and the hassle that goes into a food business.”