OpenAI CEO Sam Altman, OpenAI recently welcomed a Financial Times reporter into his home kitchen, offering a glimpse into his life away from high-stakes technology leadership. While preparing a meal of garlic pasta and salad, he unwittingly turned a culinary detail into a lighthearted headline.
Altman reached for Graza olive oil, instantly recognizable from its stylish squeeze bottles that have become the darling of social media foodies. Graza distinguishes its olive oils with clear “sizzle” and “drizzle” labels to guide usage for sautéing or finishing, yet Altman tossed the premium “drizzle” oil straight into his hot pan, a move that sparked both amusement and mild horticultural outrage.
For cooking enthusiasts, the distinction between these oils is key, with the “drizzle” variety commanding a higher price and meant for last touches that preserve flavor rather than for direct heat. Witnesses might liken Altman’s choice to wilting fresh herbs unnecessarily or even cooking with cash, a tongue-in-cheek nod to Silicon Valley’s reputation for risk and extravagance.
OpenAI Finances and Silicon Valley Culture
OpenAI’s business shows a similar willingness to make bold, sometimes costly, moves. The company recently secured $40 billion in new funding, but industry observers note it still faces staggering losses, with last year’s deficit reportedly reaching $5 billion.
Even lucrative-sounding offerings like the $200 ChatGPT Pro subscription have occasionally run at a loss, raising questions about the path to profitability in a sector where scale and innovation often come before profit. While Altman’s casual kitchen mistake was harmless, some see a playful parallel to the willingness of Sam Altman, OpenAI disruptors to experiment, even if it means burning through resources along the way.
As OpenAI faces its financial tests, both critics and supporters will be watching how its leadership manages resources both at the stovetop and in the boardroom. For now, at least, the biggest risk Altman faces in his kitchen is missing out on the best use of fine olive oil.
