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About us
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Eric Dembinski

I started bussing tables at sixteen. I got my CPA license at twenty-six. The years before and the years after are why this firm exists.

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Timeline

Twelve years in restaurants. Fifteen years in senior corporate finance.

16 years old

16 years old

My first restaurant job was at a place down the street from my house. I bussed, ran food, washed dishes, eventually cooked.

Snowboard instructor

Snowboard instructor

During this time I took time off after high school and actually worked as a snowboard instructor and a bouncer at a local mountain bar.

Every job in the house

Every job in the house

By the time I was twenty-two I'd worked every job in the house — line, expo, server, bar back, bartender, manager.

Nightclubs, DC

I put myself through college bartending DC nightclubs.

Corporate finance

After I passed the CPA exam I spend fifteen years at the highest levels of corporate finance — public companies, venture-backed startups, PE-backed firms.

The Kitchen CPAs

I started The Kitchen CPAs to bring that experience to help independent restaurants. Corporate Finance expertise, translated for the way a restaurant actually runs.

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Credentials

The rooms this was learned in

Director of SEC Reporting and Technical Accounting at large U.S. public companies — owning 10-K and 10-Q drafting, technical accounting memoranda under U.S. GAAP, audit committee materials, and accounting for transactions including business combinations, equity offerings, and debt issuances.
Finance leadership at venture-backed and private-equity-backed companies, including board-level reporting, forward cash forecasting, FP&A, and the operating discipline institutional capital expects.
More than $2 billion dollars raised across public market offerings, private capital rounds, and
capital markets debt — sitting at the table with investment bankers, PE sponsors, public boards, and lenders.
IPO readiness work, including SOX-readiness scoping and the pre-IPO financial discipline that takes a company from "we keep our books" to "our books survive institutional diligence.

Talk to a restaurant CPA

30 minutes, no commitment. We’ll walk through your books, your operation,
and what we’d do differently.

Book a 20-minute fit call