An unforgettable weekend of culinary brilliance awaits. Introducing Chef’s Table Festival presented by @americanexpress and @resy - an extraordinary gathering where world-renowned chefs, boundless creativity and unforgettable flavors converge. This August 13-16, Park City becomes the epicenter of dining in a celebration of craft, innovation and indulgence. This is more than a festival - it’s a rare experience designed for those who crave the exceptional. Tickets and details at the link in bio.
Chef Manu Buffara, born in Brazil, is known for her ingredient-driven approach to cuisine and her commitment to sustainability and community-focused gastronomy. She is the chef and owner of Manu in Curitiba and was recognized as Latin America’s Best Female Chef in 2022.
In this clip, she plates marinated scallops with Saiqui honey and toasted kiwi salsa.
#chefstable #foodplating #satisfying #sustainability #brazilianfood
#chefspotlight Chef Niki Nakayama is one of the defining voices in modern Japanese cuisine.
Born and raised in Los Angeles, Nakayama traveled to Japan to study traditional kaiseki cuisine, spending three years training at Shirakawa-Ya Ryokan under chef Masa Sato. She returned to Los Angeles with a deep understanding of the discipline and structure behind kaiseki, later building a style of cooking that blends Japanese technique with the ingredients and perspective of California. Her food is thoughtful, precise, and quietly striking, with every course carefully composed to create a complete dining experience.
With two Michelin stars, n/naka has become one of the most celebrated dining experiences in the country, known for its deeply personal approach to hospitality and its thoughtful attention to every detail of the meal.
Watch Niki Nakayama’s episode of Chef’s Table on Netflix, and catch her conversation on the Chef’s Table: Talks YouTube channel.
#nikinakayama #chefstable #kaiseki #michelinstar
His love for art followed him into the kitchen. @byronpuck joins us on this week’s episode of Chef’s Table: Talks 🍽️ Watch now on our YouTube channel!
#wolfgangpuck #spago #restaurantbusiness #dishwasher #chefstable
We are so excited to announce that Chef’s Table: Legends has been nominated for a James Beard Award!
A huge congratulations to the incredible chefs featured in the series (José Andrés, Thomas Keller, Alice Waters and Jamie Oliver) whose stories, artistry and impact made this series so special.
And congratulations to everyone who helped bring this series to the screen - from the incredible team behind the show to our amazing partners at Netflix.
#chefspotlight Christina Tosi built Milk Bar into something entirely her own, a bakery that changed how people think about dessert.
With a background in math and a career that began in New York’s professional kitchens, Tosi brought a new kind of creativity to pastry. From Cereal Milk to Compost Cookies and her iconic Birthday Cake, her work blends nostalgia, play, and precision.
Beyond the recipes, her approach is driven by curiosity, energy, and a refusal to follow the rules too closely. It is baking as self-expression, built on instinct, obsession, and a constant push to create something unexpected.
Watch Christina Tosi’s episode of Chef’s Table on Netflix.
#milkbar #baking #pastrychef #chefstable
No judgement from @lilyroyal & @chefmasonroyal on this week’s episode of Chef’s Table: Talks. Watch now on YouTube! 🍽️
#dinerfood #customerservice #weirdfoodcombos #foodpodcast #maxandhelens
Chef Alejandro Chamorro, born in Ecuador, is known for his modern approach to Ecuadorian cuisine and distinctive visual style. He is the head chef of Nuema in Quito, a five-time winner of Best Restaurant in Ecuador, and recipient of the Estrella Damm Chefs’ Choice Award.
In this clip, he plates Sacha Inchi Jipijapa.
#chefstable #foodplating #satisfying #food #latinamericanfood
Dinner and a live podcast with @chefstableofficial ? Count us in.
Welcome to our next event series where @chefstableofficial creator David Gelb hosts live Chef’s Table: Talks tapings with 3 special restaurants as the stage.
Join the chefs of I Cavallini (@icavallinibk ), Quarter Sheets (@quartersheets ) and Mister Jiu’s (@misterjius ) in conversation and for a one-night-only dinner experience.
I Cavallini: June 2nd
Quarter Sheets: June 9th
Mister Jiu’s: June 10th
Presale tickets are now available! Global Dining Access by Resy members get exclusive 48-hour presale access. Add your eligible American Express® Card to your Resy profile to unlock.
All Resy users can book beginning May 1 at 9am Pacific Time/12pm Eastern Time. Terms apply.
#chefspotlight Lennox Hastie is a chef defined by fire, and the discipline it demands.
After training in Michelin-starred kitchens across Europe, he found his turning point at Asador Etxebarri, where cooking over wood fire reshaped his entire approach. What followed was a shift toward simplicity, letting ingredients come through with clarity.
At Firedoor in Sydney, Hastie has built a kitchen without gas or electricity, where every dish is touched by flame. His work is precise and elemental, focused on bringing out the full character of each ingredient with as little interference as possible.
Watch @lennoxhastie Chef’s Table episode on Netflix.
#lennoxhastie #chefstable #firecooking #bbq
The story of American cuisine is about exchange—cultures, ingredients, and ideas coming together in new ways. We are proud to announce a groundbreaking collaboration between Chef’s Table and America250 honoring 250 years of American food.
Join us for the Americana Dinner Series, featuring nine exclusive, one-night-only dining experiences in America’s breathtaking national parks, culminating in a final dinner in Washington, D.C. Alongside the series, we are releasing the America250 Cookbook, a culinary time capsule of 250 bites curated with Jamila Robinson, Bon Appétit editor-in- chief.
The dinner series runs from August through November, with the cookbook arriving this September. Experience the evolution of American cuisine and discover more at the link in our bio.
#chefspotlight Sarah Minnick brings an artist’s perspective to the world of pizza, shaping one of the most thoughtful and distinctive kitchens in the country.
At Lovely’s Fifty Fifty, her work is rooted in fermentation, seasonality, and a deep connection to local agriculture. Years of experimentation with whole and locally milled grains have led to a dough that is both complex and balanced, while her ever-changing menu reflects the rhythms of Oregon’s farms.
Watch Sarah Minnick’s story on Chef’s Table on Netflix.
#pizzachef #portlandoregon #farmtotable #naturalfood
