The IIHS Experimental Kitchen (EK) is a pioneering initiative that explores high-performance, resource-efficient kitchen design, operation, and sustainability. As a testbed for the future central Plaza kitchen at the IIHS Campus, the EK integrates complex workflows, diverse culinary functions, and eleven high-density services—including renewable energy, water recycling, and fire safety—within a naturally ventilated structure. This book documents the challenges and innovations in kitchen planning, from material selection to ecological rodent management, highlighting the need for performance benchmarks in commercial kitchen design. The EK also serves as a learning space for IIHS learners, emphasizing food culture, sustainability, and circular economy principles. The insights gained will inform future kitchen design standards, shaping resilient and sustainable food systems in urban environments.