What Is a Chef's Table?

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  • Written By: Sheri Cyprus
  • Edited By: J.T. Gale
  • Last Modified Date: 11 October 2019
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A chef's table typically is located in a restaurant kitchen. It is reserved for guests of the chef. Most chef's tables have bar-type seating to save kitchen space. In some restaurants, the service is temporary or seasonal, while other eateries offer the service on a regular basis.

Making reservations to sit at this table typically is necessary for several reasons: there is only one of these tables and it may already be reserved on any given day for a special occasion. The chef also needs to make sure his or her schedule is organized so that he or she has time to talk with the dinner party. Chefs usually prepare special menus for diners who reserve the kitchen table.

Some tables are bar-seating areas that divide the kitchen from the regular customer dining area. A genuine chef's table usually should be separate from regular dining tables; it should actually be located inside the kitchen. The inner kitchen viewpoint can be fascinating since guests at the table can watch the food being prepared and plated.

Guests at this table typically receive a lot of attention from restaurant staff. Not only does the head chef communicate with guests and offer them the day's freshest menu choices, but the head sommelier, or wine steward, will usually make several expert suggestions of wines from which to choose. Some restaurant owners add service charges onto the food bill as a way of compensating for the extra attention of the staff.


Many restaurants also have a minimum capacity for guests who wish to sit at the chef's table. For instance, most restaurants will not reserve these tables for less than a group of five people if the table seats only seven guests plus the head chef. Most of these tables do not seat more than eight people since adequate kitchen space for preparing, cooking, plating, and serving food usually is needed. Space considerations are also why many chef's kitchen tables have bar-style seating – it takes up less room than a conventional dining table and chair set.

Having chef's tables in restaurant kitchens is usually considered positive for the hospitality industry. People get to know the chef a little better and often recount to others their experiences at a chef's table. Many of these stories are published and are read by people who regularly try new restaurants. This promotion may encourage new diners to experience the food at a restaurant with a good chef's kitchen table. Many chefs will allow customers to take photographs; they may also sign menus and give these to their chef's table guests.


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Post 3

I have been lucky enough to have dined at a few chef's tables and it is a remarkable experience. You get to meet some amazing chefs and see first hand how they work.

All I can say is that it is nothing like it looks on TV. The pressure of the kitchen is even larger and more frantic than you would expect. In my experience, they do not try to whitewash the experience for the people at the chef's table so you really get to see how these kitchens work and what these chefs are like as managers.

Post 2
Before putting in a chef's table a restaurant should consider the kind of affect it is going to have on the chef's time. Most busy restaurants do not have the time to spare for the chef to go and chat with a table full of diners for a few minutes in the middle of a rush.

I remember hearing horror stories from a friend about a restaurant that he managed that decided to put in a Chef's table. The chef spent half the night chatting at the table, sipping wine like he was at a party. It got so bad that they either had to get rid of the chef or get rid of his table. They elected to get rid of the table. Too much of a distraction.

Post 1

Chef's tables are becoming more popular than ever as restaurants try to distinguish themselves and offer unique experiences to their guests. It is not an easy undertaking. Space inside of a kitchen is usually a hot commodity and it can take a lot of valuable room to install a four top table back there.

Also, many kitchens rely on being separate from their guests so that they do not hear the profanity and see the frenzy that goes into making their food.

So it can be a gamble for a kitchen to set one of these up. But if you do it well it can create a lot of buzz and also help an identity to develop around the head chef which is always a good thing.

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