DINE AT THE CHEF’S TABLE

Chef Ryan Moser’s cooking draws deeply from Southern and Appalachian traditions, with a focus on wild foods, foraging, and what the season has to offer. His cuisine not only celebrates ingredients at their peak, but also preserves them to carry those flavors forward and extend their season. He has worked at acclaimed kitchens including Margot, Aska (⭐⭐), Crevette, and most recently, Lord’s.

Chef Nathaniel Lettieri showcases Seasonal Italian cuisine, rooted in his Italian heritage and a passion for fresh, bold flavors. He refined his technique at Michelin-starred Marea (⭐⭐) and Gabriel Kreuther (⭐⭐).

Chef Jacob Nguyen was raised enveloped in Vietnamese cuisine, and has honed his fine dining skillset at Michelin-starred restaurants Eleven Madison Park (⭐⭐⭐) and Oxalis (⭐).

A special dinner in partnership with Ghia! This dinner will be paired with non-alcoholic beverage pairings.

Originally from Western Massachusetts, Chef Nathan Barnet has been cooking since age 14 and built his career in technique-driven New York kitchens after training at Jean-Georges (⭐⭐). His experience includes JoJobyJean-Georges, 701West (John Fraser Group), North Fork Table & Inn, and serving as Chef de Cuisine at Iris, named one of Esquire’s Best New Restaurants in America. He later worked as R&D Chef and Culinary Director for Delicious Hospitality Group. His cooking is guided by seasonal, market-driven produce, blending  French, Italian, Japanese, and Mediterranean influences.

Chef Julien Castillo offers perspective from his childhood in NYC blended with his Caribbean heritage - a much-underrepresented cuisine in the fine dining world. He has spent time at Michelin Star restaurant, The Clocktower (⭐) and James Beard Finalist, Llama Inn.

Chef Mackenzie Milone is an expert in New American flavors and techniques, and has spent time at Michelin-starred restaurants such as Daniel (⭐⭐) and Gramercy Tavern (⭐). Drawing on her background in acting, she brings a cinematic approach to her culinary creations, turning each dish into a visual and sensory experience.

Chef Jael Lopez blends her Dominican heritage with a contemporary Caribbean lens, shaped by her experience in some of New York’s top kitchens. With roles at Michelin-starred restaurants like Cosme, Eleven Madison Park (⭐⭐⭐), and Atomix (⭐⭐), she brings bold flavors and refined technique to every plate.

Chef John Ho refines progressive American cuisine with global techniques, drawing from his roots in his family’s Korean-Japanese restaurant. He honed his craft at Alain Ducasse in Paris and Michelin-starred Atomix (⭐⭐), blending cultural authenticity with seasonality.