Chefs have many reasons for choosing to work in a commissary kitchen. Some chefs work in a commissary kitchen because they want to be close to the food. They may also prefer working in a controlled environment where they know what is going into their food.
Another reason chefs may choose to work in a shared commissary kitchen is that they want to learn new techniques. Many of the techniques used in professional kitchens can be learned in a commissary kitchen. Some chefs also find working in a commissary kitchen more challenging than working in a regular restaurant.
In a regular restaurant, chefs are usually given set menus and limited resources. In contrast, chefs in a commissary kitchen are often given more freedom to create their own menus. This can make the job more exciting and challenging. Another reason chefs choose to work in a commissary kitchen is that sometimes chefs may not have the budget or space available to open their own restaurants.
In this case, they can make more money working in a commissary kitchen than opening a traditional restaurant. Some high-profile chefs, like Wolfgang Puck, have opened commissary kitchens and then opened their own restaurants after learning the skills necessary to open their own restaurants.