Sur La Table started with a simple idea: Make good food. Share it. Do so often. What comes from the kitchen is a daily act of generosity, and one worth celebrating. From the simplicity of vegetables tossed in vinaigrette to the labor of following a favorite recipe, making and sharing food sets a place in our lives for talking, listening, and being together. Sur La Table is as close to this mission today as on the day we opened our doors in Seattle’s Pike Place Market in 1972.
From the beginning, Sur La Table’s founder, Shirley Collins, partnered with the world’s best chefs and kitchen brands to bring customers trusted tools to make delicious memories. With stores across the U.S. and many local cooking schools, Sur La Table is a resource for cooks of all levels.
Their catalog of products encompasses cookware, kitchen electrics, tools and gadgets, cutlery, bakeware, tabletop, glassware, and locally sourced food and accessories, available in 58 locations nationwide as well as online.
They also operate the largest nonprofessional cooking school in the United States, where cooks from beginner to advanced can take a cooking class, build skills, and get inspired to live a better life through cooking. Their resident chefs teach over 30,000 cooking classes a year to more than 425,000 people in our kitchens and online.
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