At first, I loved Chef’s Table. Then I felt pretty… meh. Now, I’m beginning to think the concept is overdone. I’m watching it backwards, by the way.
Chef’s Table Guide
Browse Chef’s Table Guide
From her San Francisco restaurant, Dominique Crenn serves modern takes on French cuisine based on her memories and emotions.
From his acclaimed restaurant D.O.M, accidental chef Alex Atala serves up modern takes on traditional Brazilian cuisine.
From acclaimed Chicago restaurant Alinea, chef and cancer survivor Grant Achatz pushes the boundaries of fine dining further and further.
From their acclaimed Lima restaurant, Virgilio Martinez and Pia León lead the charge to discover Peruvian food through a unique Peruvian lens.
From his Berlin eatery, Tim Raue stuns guests with bold flavors, Asian fusion, and his mercurial personality. It’s not your typical fine dining experience.
Ivan Orkin has spent his life moving back and forth from New York City and Tokyo. He currently serves ramen from two Ivan Ramen locations in New York.
From her LA restaurant Osteria Mozza, Nancy Silverton — founder of La Brea Bakery — serves simple, delicious American fare with an Italian twist.
From his pioneering Moscow restaurant White Rabbit, Vladimir Mukhin revolutionizes traditional Russian dishes through his classy, modernized cooking style.
Subscribe to our newsletter & receive special offers.
Our monthly newsletter, plus a host of special offers, delivered straight to your mailbox. Subscribe today!