FEATURE: CHEFS TABLES

Up close and personal

Venues are introducing chef’s tables to make dining out more experiential for guests.

WORDS Amy Northcott

AUSTRALIAN DINING IS always evolving to offer new and memorable experiences. Now more than ever, operators and chefs are looking to introduce experiential elements as a means to keep regulars coming back and attract new guests in the process.

As a result, there has been a rise in chef’s table offerings across the country. The intimate and curated format allows guests to interact with chefs, learn more about the food they’re eating, and have a meal out that’s unlike any other. There’s of course plenty of additional benefits to running such a curated offering. To find out more, Hospitality speaks to Elijah Attard from The Emerald Room, Camille Feliciano from Mille Vini, and Sam Christie from The Apollo.

Elijah Attard launched a chef’s table offering at The Emerald Room in Sydney to further storytelling and connection with guests. Before joining the team, Attard ran iterations of chef’s table offerings under his pop-up moniker Roots Dining. “One of the things I loved was being able to engage with guests,” says Attard. “It allowed me to show them how much I appreciated it when I could see them and speak to them.”

Now at The Emerald Room, Attard runs the chef’s table experience from Wednesday through to Saturday until 28 September, with five spots per night. Guests are seated at the venue’s front kitchen where a six-course vegan menu is prepped and served right in front of them.

Attard says the setting allows him to further champion the producers he works with. “From the get-go [I’m] completely transparent about the people who grow such beautiful things,” he says. “Because at the end of the day, that’s what I want them to know about.”

While Attard explains every dish as he makes it, down to the crockery he uses, the chef also wants to give guests space to learn more. “I want to provide them with enough information to the point where they’ll be curious to ask about something,” he says. “The more I give them, the more they’re going to be like, ‘What’s that?’” The conversational aspect is a win-win for both guests and for Attard. “It’s personable and it’s hospitable. It’s coming in and having an exceptional time at the chef’s table while also walking away feeling as though you’ve made a new friend, so to speak.”

Attard believes the experience can elevate an offering from just a meal to something more, which is particularly important when many guests are spending consciously. “Everyone is aware that people may not be dining out as often, but when they do, they want to make it an experience,” he says. “It’s such a fun little pocket of time and one where people can come and have an unforgettable experience.”

Over at Italian-inspired eatery Mille Vini in Surry Hills, Head Chef Camille Feliciano and her team run an intimate chef’s table offering each service. Feliciano says the decision to add the option was to provide guests with an inside look at the restaurant’s ethos and the talents of the kitchen team. “We wanted to bridge the gap between the kitchen and our guests, allowing them to see the passion and the precision that drives our culinary efforts,” says the chef. “It’s also about celebrating the art of cooking and providing a space where diners can be part of a unique journey.”

The chef’s table seats a maximum of four guests, which ensures a personalised experience. The multi-course menu is selected daily by Feliciano and her team and features Italianinspired seafood, pasta, and dessert courses. Chefs interact with guests throughout the meal, and even complete dishes tableside. “We explain the inspiration and the techniques behind each dish, share culinary stories, and respond to any questions,” says Feliciano. “The close interaction allows diners to gain a deeper appreciation for the culinary process and the craftsmanship that goes into each plate.”

Feliciano believes a chef’s table offering elevates dining out. Like Attard, she sees it as a mutually beneficial scenario for chefs and guests. “This offering allows us to showcase our skills and creativity in a way that a standard service might not,” she says. “It also fosters a deeper relationship with our guests, as they get to witness and appreciate the nuances of our culinary craftsmanship firsthand.”

A chef’s table can diversify an offering and add something unique to catch the attention of potential and return guests. “Diners are looking for something that goes beyond a meal,” says Feliciano. “They want something memorable and unique — and a chef’s table provides exactly that. The personalised attention and the chance to interact with the chefs creates a lasting impression that keeps guests coming back.”

We wanted to bridge the gap between the kitchen and our guests, allowing them to see the passion and precision that drives our culinary efforts.

– Camille Feliciano

The Apollo in Potts Point offers a chef’s table in a private dining room located next to the kitchen. The design of The Apollo’s set-up is more relaxed compared to traditional offerings, according to Director and Co-Founder Sam Christie. “It’s a laidback atmosphere unlike those that are associated with degustation menus and fine dining,” he says. “Guests are close to the action yet can enjoy privacy.”

Each service seats up to 12 guests who can select either a $70 or $95 per person set menu. Christie says it has been well-received by guests and works especially well for groups. “The chef’s table offers an intimate setting for group dining and is ideal for enjoying special occasions while also allowing interaction and a glimpse behind the scenes of the restaurant,” he says. “The offering has been quite popular for lunches, especially on weekends, and particularly for special occasions and business meetings.”

Christie believes the more relaxed set-up of The Apollo’s chef’s table means it caters to a wide range of diners. “[It] offers guests the same experience they would get in the main dining room but in a more intimate space without enforcing high minimum spends,” he says.

Feliciano agrees guest experience is key to a memorable offering. “The chef’s table isn’t just about food — it’s about fostering a deeper connection between the venue and guests, whatever background they may be from,” she says. “We can all learn something new at the end of the day.”

Adding a chef’s table offering to a venue can elevate the dining experience for both guests and the kitchen team. Diners enjoy a curated, personalised, and unique meal while also having the opportunity to connect and learn more about the cooking process and the venue itself. For chefs, it’s a chance to network with guests, receive immediate feedback and gratification, and further champion their ethos.