At the newly opened Chef’s Table by Chef Stephan on 61 Tras Street, every guest will be treated to a Chef’s Table experience; from a bespoke menu prepared with the freshest, seasonal produce, to table service by none other than the culinary maestros from the kitchen – Stephan Zoisl and his creative partner, Lorenz Raich.
For over two decades, Chef Stephan Zoisl explored the culinary world across Europe, United States and Southeast Asia. His travels led him into the Michelin-starred kitchens of Fat Duck and Alinea, before landing him the role of Executive Head Chef at the now-defunct Novus Restaurant and Bar in Singapore. Chef’s Table by Chef Stephan is a passion project in the making since his days at “My Private Chef”, a culinary studio located within the same premises on Tras Street, where he shared his love for cooking with others.
“At Chef’s Table by Chef Stephan, we want people not just to enjoy the flavours of the food; we want them to get to know the ingredients behind the dish, and how they come together on a plate,” shares Chef Stephan. With this vision in mind, the dining journey at the restaurant begins with a menu that presents a grid of 28 of the season’s best ingredients.
Fluidity of Menu With Focus On Seasonal Produce
Instead of choosing what they want to eat, diners are invited to cross out what ingredients they would like to avoid on the menu. Once that is done, the experience is left completely in the hands of Chefs Stephan and Lorenz, both of whom are coincidentally of Austrian descent. The menu could differ from guest to guest as a result of this, depending on their choice of ingredients.
“We have an encyclopaedia of recipes, which we have kept since the day we opened. Every new dish is recorded into the book on a daily basis, so we know exactly what the guests had, even if he revisits months later to ask for the same dish. Depending on the availability of the ingredients, we can either surprise him in a new way, or provide him with the comfort of recreating the dish that he returned for,” shares Chef Stephan.
To further uphold the experimental and exploratory spirit of the restaurant, the list of ingredients on the menu changes every few weeks to accommodate for the best produce that is in season. Chefs Stephan and Lorenz work together on a daily basis when new ingredients arrive, to brainstorm on ideas for new recipes or cooking techniques. “We are very similar when it comes to our cooking philosophy”, shares Chef Lorenz, “Sometimes when we receive a new ingredient, we have the exact same idea on how to work with them, and we feed off each other to bring the best results to the table”, he adds.
An Intimate and Interactive Experience
At Chef’s Table by Chef Stephan, dining is a very intimate and interactive affair. Only chefs bring the food to the table here – to preserve the story of the dish and allow for an introduction that is authentic.
The open kitchen design allows for genuine interaction between the diners and the chefs. Instead of peeking through windows, there are no boundaries between the chefs’ work area and the restaurant. Guests are encouraged to wander freely into the kitchen, to learn more about a dish they are about to enjoy, or ask questions about an ingredient that surprised them on the palate. This openness brings the guests closer to the chefs, and in turn, the food.
A Curated Wine List Paired To Perfection
The wine cellar at Chef’s Table by Chef Stephan boasts over 100 labels, personally selected and curated by General Manger & Sommelier, Per Drews. Just like the seasonal produce on the menu, every bottle of wine at the restaurant is available only in small numbers. Imported mainly from Austria, Switzerland, Germany, France and Italy, Per opens new bottles of wine on a daily basis to pair with the ever-changing menu.
“At Chef’s Table by Chef Stephan, every visit by a guest will be a different one. The challenge to orchestrate unique experiences on a daily basis is big. But we are driven by that challenge and desire to continuously surprise our guests, so they keep coming back for more,” shares Per.
Chef’s Table by Chef Stephan offers three menus, 4 course at $98+ per person; 6 course at $128+ per person; 8 course at $150+ per person. Chef’s Table also welcomes private bookings. Guests can book the venue to conduct cooking classes, business lunches or dinners, and events.
About Chef’s Table by Chef Stephan
Chef’s Table by Chef Stephan is the brainchild of Stephan Zoisl, formerly from My Private Chef. The restaurant offers a bespoke dining experience where menus are created from a grid of 28 of the season’s best produce. The ingredients change regularly, so guests can experience something different each time. Only chefs serve the food to the table, so they can share the story of each dish in the most authentic way. The restaurant also offers over 100 labels of wine, and the pairing recommendations differ daily, as a result of the ever-changing menu. For more information on Chef’s Table by Chef Stephan, visit HERE.
