Iron Chef and restaurateur Jose Garces has built a Biddeford culinary studio to serve as a base for his pop-up dinners, cooking classes and demo videos for social media.

Located in the Pepperell Mill campus, Garces’ 2,200-square-foot, loft-style studio is named Shokutsu, Japanese for “foodie.” The studio includes a custom kitchen with sleek residential appliances, an adjacent workspace with industrial equipment and dining and lounge areas for guests.

“The goal has always been to get to a place in my career where I can enjoy a workspace like this that suits many different purposes,” said Garces, who moved from Philadelphia to Saco with his wife, Jill, last year. He has a full-time staffer to assist him at the studio. “I feel very fortunate we picked southern Maine to do to this in because of access to all the great ingredients and access to the seafood.”

The James Beard Award-winning chef was featured on television’s “Iron Chef America” series for several years as both a challenger and an Iron Chef. Garces owns multiple Philadelphia restaurant brands, such as the Spanish tapas restaurant Amada, and also uses his studio to develop recipes for CookUnity, a meal subscription service.

Garces shoots social media content in his Biddeford studios, including demo videos with local chefs like Tom Barthelmes of Finestkind in Saco, Chris Gould of Central Provisions, Hannah Ryder of Twelve and Jordan Rubin of Mr. Tuna.

Garces is launching a monthly pop-up dinner series at Shokutsu on May 16, which runs through October. The dinners will accommodate 20-32 guests at $225 per person for a six-course meal; tickets and details about the first three dinners are available through his website, chefgarces.com.

This winter, Garces plans to offer monthly cooking classes at Shokutsu, focused on couples cooking together, for up to four couples.

“This space was always intended to be a place where I could cook dinner for smaller, more intimate groups and allow my creativity to shine through,” Garces said. “This is kind of an incubator for expressing ourselves through food.”