DINE AT THE CHEF’S TABLE

Chef Rasika Venkatesa is deeply passionate about progressive South Indian flavors and techniques rooted in her cultural heritage. Having honed her craft at Michelin-starred establishments like Mourad (⭐) and The French Laundry (⭐⭐⭐), as well as a prestigious residency at Fulgurances Laundromat, she brings a unique perspective to the culinary world. Catch her on Season 21 of Top Chef!

Chef Douglas Cox has perfected the art of elevated comfort food, blending his Midwestern roots with fine-dining expertise from Michelin-starred restaurants Per Se (⭐⭐⭐) and Band of Bohemia (⭐) in Chicago.

Chef Ashanti Shurat celebrates vibrant, sustainable cuisine inspired by her Belizean roots and global influences. She honed her craft at acclaimed restaurants like Oxalis  (⭐) and HAGS, creating dishes that highlight seasonality and the full potential of every ingredient.

Join us for a one-night-only ode to Julia Child! A 5-course tasting menu inspired by dishes found in Mastering the Art of French Cooking. Come dressed to impress in costume for our very first Halloween dinner. 

This dinner will feature a premium tasting of the celebrated Russell’s Reserve portfolio, expertly paired with a multi-course menu. Guiding the experience will be Brand Ambassador JoAnn Street, granddaughter of the legendary “Buddha of Bourbon,” Jimmy Russell, who will share the rich craft and stories behind each pour. Guests will explore the celebrated Russell’s Reserve most coveted expressions, including a special taste of the brand’s cult-favorites.

This dinner will feature a premium tasting of the celebrated Russell’s Reserve portfolio, expertly paired with a multi-course menu. Guiding the experience will be Brand Ambassador JoAnn Street, granddaughter of the legendary “Buddha of Bourbon,” Jimmy Russell, who will share the rich craft and stories behind each pour. Guests will explore the celebrated Russell’s Reserve most coveted expressions, including a special taste of the brand’s cult-favorites.

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.

Born and raised in a Haitian household, Chef Deborah Jean mastered Haitian-French cuisine from her mother before honing her skills at renowned French restaurants, including Dominique Ansel’s Bakery, Le Coucou (⭐), and Le Mercerie. Blending technical French culinary techniques with vibrant Haitian ingredients, she is redefining her heritage cuisine with innovation and authenticity.

Join us for a special evening in partnership with Quincy, where each dish will be paired with a martini instead of our traditional wine pairings.

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 Pierre Magnolini has a passion for honoring classical French flavors and techniques. This French native has refined his craft at Michelin-starred restaurants Plaza Athénée (⭐⭐⭐), Le Meurice (⭐⭐⭐), Lucas Carton (⭐), and was awarded one Michelin star as Chef de Cuisine at Frevo (⭐).

Born in Los Angeles, Chef Krystyn Navaro trained at Joe’s Restaurant (⭐) and Thomas Keller’s Bouchon, where she rose to Sous Chef. Her career has since taken her to Blue Hill at Stone Barns (⭐⭐), Brae in Australia, and Eleven Madison Park (⭐⭐⭐), where she was Sous Chef for its groundbreaking plant-based menu. She later served as Chef de Cuisine at Olmstead and is now Executive Sous Chef at Daniel Boulud’s La Tête d’Or. Inspired by French brasserie traditions and the vibrant flavors of pan-Asian cuisine, her cooking highlights vegetables, seasonality, and craveable ingredient-driven dishes.

Chef Rasika Venkatesa is deeply passionate about progressive South Indian flavors and techniques rooted in her cultural heritage. Having honed her craft at Michelin-starred establishments like Mourad (⭐) and The French Laundry (⭐⭐⭐), as well as a prestigious residency at Fulgurances Laundromat, she brings a unique perspective to the culinary world. Catch her on Season 21 of Top Chef!

Chef Camila Rinaldi is passionate about Contemporary Brazilian flavors and committed to the zero-waste movement, focusing on utilizing every part of ingredients. With a background at renowned Michelin-starred restaurant Estela (⭐), as well as Manhatta and Olmsted, she brings a wealth of culinary expertise.

Chef Maddie Dudek, a former Gramercy Tavern (⭐) chef, blends hyper-seasonal Americana with classical French techniques. Her "High-Low" style merges elevated flavors with comforting nostalgia.

Born and raised in Korea, Chef Yeongsoo Lee blends heritage and modern techniques to showcase contemporary Korean cuisine with a focus on preservation. His journey spans renowned kitchens like Jungsik (⭐⭐⭐) in Seoul, Coi (⭐⭐⭐) in San Francisco, and Eleven Madison Park (⭐⭐⭐) and Chef’s Table at Brooklyn Fare (⭐⭐⭐) in New York. Now Sous Chef at Joomak Banjum, he brings creativity and precision to every dish.