Three Things to Know When Starting a Food Business You have to be passionate about the magic of food and how it brings communities together, says BiteUnite's Patta Arkaresvimun
By Pooja Singh •
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Patta Arkaresvimun wanted to bring innovation to something she really loves: fresh, authentic food. So she founded BiteUnite in 2015 in Hong Kong as a hub that functions as a co-working kitchen, event space, café and chef incubator.
After completing her graduation in architecture, Arkaresvimun travelled and lived in Singapore, France, Hong Kong and San Francisco, eventually returning to her home city, Hong Kong, in 2004 to work as a creative director focusing on innovation and design thinking.
A decade later, however, she decided to bid adieu to the corporate world and used her corporate knowledge to establish BiteUnite with co-founder and fellow foodie Tanarak Visessonchoke.
"The city is bustling with so many food entrepreneurs, so I wanted to create a community space that would allow food entrepreneurs to realize their dreams. In this day in age, the younger generations feed off of learning from one another, so I found that the concept took off in Hong Kong," she says. "I've always been fascinated with how food could be used as a bridge to learn more about other cultures and backgrounds. This idea inspired me to launch a company where I could foster this in an authentic, creative space."
After Hong Kong success, Arkaresvimun has now opened a co-working kitchen in San Francisco. "I want to create the same culture here."
