Collaborations

Atomic Workshop believes that true culinary innovation comes from working together with other companies who share our values—whether it’s in sustainability, craftsmanship, or a commitment to quality. When we partner with like-minded farmers, artisans, purveyors, or even fellow restaurants, we’re not just collaborating—we’re creating synergies that allow us all to go further. These collaborations let us push boundaries, source ingredients in smarter ways, co-develop special projects, and amplify each other’s efforts. The result is richer food, stronger communities, and a shared sense of pride in what we do.

Japan Airlines

Japan Airlines teamed up with Chef Stuart Brioza to inspire deep connections in Okinawa. He spent time with Emiko Kinjo, chef and owner of Emi no Mise, her quaint yet internationally admired restaurant of over 35 years. There he learned more about Okinawan Yanbaru cuisine - a tapestry of flavors drawn from the land and sea, on islands known for their inhabitants’ longevity.

Read About It Here

Kammui

Kammui is a Japan based travel adventure company with a mission to connect travelers with unique and awe inspiring experiences in nature. Stuart was introduced to Kammui through his good friends, Hisashi Watanabe and Ionna Morelli, owner of Bar Gyu+ in Hokkaido. In 2023, he joined them on a culinary and outdoor adventure to Rishiri, Kushiro, Hakodate, Yoichi and Niseko.

read about it Here

A scenic view of a lake surrounded by trees and mountains in the distance, with the words "K Adventures Kammui" overlaid.

ROw 7

Row 7 is a food company grounded in the notion that deliciousness might just change the world - and that it starts with the seed. Built by chefs, farmers, plant breeders, and plant eaters, they strive to make ingredients taste better before they ever hit a plate.

We have featured Row 7 products on our restaurants' menus including Badger Flame Beets, Koginut Squash, Habanada Peppers, Upstate Abundance Potatoes, and Sweet Garleek.

Atomic Workshop - Close-up of a plate with tamales topped with sauce and garnished with cilantro, on a table with other dishes and utensils in the background.

Zero Acre Farms

Zero Acre’s mission is to give the world an oil change by producing a better all-purpose cooking oil. They start with rain-fed sugarcane plants and convert sugar to oil through fermentation. With that process, their oil contains more than 90% heart-healthy and heat-stable monounsaturated fat, even more than olive oil and avocado oil.

We began using Zero Acre oil in the restaurants in 2022 and have since made it our main cooking oil. “Zero Acre oil’s high smoke point makes it great for sauteing & pan frying. It’s also rich enough to stand on its own, with a slightly nutty & butter finish, making it great for mayonnaise based condiments & vinaigrettes. It’s rare to taste an oil with such diversity in use that is also a positive choice for optimizing nutrition & the environment.” - Stuart Brioza

hodo Foods

Hodo started with one stall at the Ferry Building Farmers’ Market twenty years ago. Today, they continue to cook with the freshest, organic ingredients, winning numerous awards for being delicious and their sustainable practices. The restaurants have used Hodo products since State Bird was opened over a decade ago. It continues to be a mainstay on our menus at all of our restaurants with iconic dishes like our Yuba all’Amatriciana and Fresh Hawaiian Heart of Palm Salad.

bedrock wine co.

Bedrock Wine Co. was started in 2007 by Morgan Twain-Peterson, working out of a small converted chicken coop in a friend’s backyard. Now in partnership with Chris Cottrell, the winery is first and foremost a mission-driven operation dedicated to preserving and rehabilitating old vineyards around California.

Our relationship with Bedrock has grown tremendously over the years. They’ve generously hosted our team for staff education trips and joined us at the restaurants for several events. In 2022, we collaborated on Atomic Workshop “house” wines, which are now a staff and guest favorite throughout all the restaurants.