34 Articles found for “Chef's Table”

Dining in — or with a view of — a restaurant’s kitchen is like visiting an artist’s studio: Being close to masters at work is a chance to see (and savor) where the magic happens. 

At Chez Panisse, she has championed America’s farm-to-table movement for 54 years.

One of the world’s most celebrated chefs discusses his legacy.

Blending Indian, Mexican, and East African flavors.

Discover what the MICHELIN Guide Inspectors thought of the 12-seater counter experience at L'Enclume's London sibling.

Once a VIP perk for select diners, chef’s tables in Hong Kong have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.

Once a VIP perk for select diners, chef’s tables have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.

Score front row seats to culinary action at chef’s tables, which have become a more popular concept than private dining.

Known for creating one of the documentary's most mesmerising episodes, the south Korean nun shares her recipe for a simple temple dish.

Meet The Chef's Table at Brooklyn Fare alum behind the eight-seat kaiseki bar.

It may be an open kitchen, but there are a lot of gears turning behind a chef’s table that you just don’t see.

Chicago’s Debbie Gold recommends this unique Missouri lake town for peace, quiet and Dolly Parton stampedes.

The MICHELIN Guide France dedicates a series of videos to the bond between a producer and a chef. For the second episode, we went to meet Xavier Alazard, olive grower in Baux-de-Provence, with chef Ludovic Turac (Une Table au Sud, Marseille).

Whether it’s snowing, raining or sunny outside, a celebration is about who and what is around the dinner table, says Shoukouwa’s chef Masa and owner Emmanuel Stroobant

The recent arrival of the MICHELIN Guide in Bangkok has once again thrusted Thai cuisine into the international spotlight. With 7 of the 17 Michelin Starred restaurants in Bangkok serving Thai food; 4 are headed by female chefs. On a quiet corner table near the window of the newly crowned Michelin starred restaurant (Paste), we ask Chef Bee Satongun what cooking means to her and her views on Bangkok’s dining scene post Michelin Guide’s arrival.

We speak to the chef of haute French cuisine establishment La Table de L’Espadon in the iconic Ritz Paris Hotel.

Chef Christopher Millar is making farm-to-table possible in Singapore with the wagyu cattle he is rearing in Australia.

We sit down to speak to the man designing tableware for some of Asia's best chefs.