Our Mission At Dining Inside Out
Keeping people connected through food and technology is what we are all about.
We create immersive experiences, driven by user experience design, paired with delicious meals and connected through technology to provide respite and joy for our guests.
We turn the restaurant experience inside out
Instead of inviting everyone to one big dining room, you invite us into your home with our virtual experiences.
Connect with chefs, artisans, farmers, winemakers; learn from the real craftsmen.
Participate in fun challenges and team work, or just sit back and watch the show!
But Who's Cooking?
You are the chef!
But Don't Worry....
Our chefs will guide you through each meal experience step-by-step, with ZERO cooking skills required.
Your meal kit will arrive mostly prepared and chilled. Keep it chilled until the show starts and watch as the chefs show you how to reheat, finish, and plate the courses like a pro!
So much more than Food
Dining Inside Out is about the experience; engage with other diners and make new friends along the way!
The food is real.
The Table is Virtual.
Larger than life dining experiences, served up at home, connecting friends and family around the world.
Meet The Founder
Sarah Hassler is the co-founder of Dining Inside Out, a virtual experience platform that hosts events and connects people through hospitality. Sarah founded this company with business partner Luke Houghton when the two chefs first learned about COVID-19 and the effects it would have on the restaurant industry as whole. The chefs first hoped to provide aid to farmers and other chefs, and also to provide respite and connection for diners isolated in their homes. Discovering diners appreciated the events for more reasons than originally anticipated, Dining Inside Out has established themselves as both a hosting service and a ticketing platform to connect more diners with similar events across the globe.
Trained as chef with a background in farm-to-table cuisine and a graduate of The Culinary Institute of America in Hyde Park, New York, Sarah has spent the last several years helping hospitality brands refine their concept, find their voice, and build walls out of new ideas with her consulting firm, Hassler Hospitality Group. From kitchen design, brand development, recipe development, service & leadership training, and more, HHG assists in all aspects of hospitality business commercialization.
Meet the Co-Founder
Executive Chef Luke Houghton began his culinary career at age 16 while attending high school, while capitalizing on opportunities to spend time throughout Europe. After spending 2 years as a baker in Skaneateles, Luke began a 5-year stint as Executive Sous Chef at Skaneateles’ 4-star, 4-diamond rated Mirbeau Inn and Spa in 1999. He then joined the Savannah Dhu Culinary Team in 2004 and helped make significant efforts in upgrading the quality of the fare and overall dining experience. He also handled meat processing, butchering, and preserving. Luke has now created Pure Catering and Events, which specializes in the planning, management and operation of high-quality events throughout Central New York and the Finger Lakes Region. In 2013, Chef Luke Houghton also acted as the Executive Chef for the Beauvine Chophouse & Wine bar, building the entire operation from its construction in 2011 until its opening in August of 2013.
In 2016, Luke left Beauvine Chophouse to concentrate his energies on building the Pure brand. Since then Luke has the blossomed the Pure brand into Provisions by Pure, Pure Market & Eatery and continues high end catering with Pure Catering and Events. Provisions by Pure was established in February 2017 as a local at home meal delivery service. Pure Market was established in October 2019 offering grab ‘n go and grocery items along with breakfast, lunch & private dining. All three divisions of the Pure brand were designed to have synergy within each other.