Lineup
Chef Maya Nguyen
Fermentation & fire
Koji, smoke, and live fire from a chef running the Pacific Northwest fermentation lab.
Chef Darius Cole
Molecular gastronomy
Caviar spheres, liquid nitrogen, and desserts that rearrange your expectations.
Chef Elena Rossi
Modern Italian
Handmade pasta and sharp regional flavors, reimagined with electric precision.
Chef Sam Okafor
Smoke & shellfish
Coastal shellfish and smoldering hardwood, a study in patience and fire.
Chef Priya Patel
Chaat lab
Street snacks deconstructed and rebuilt with popping candy and frozen tamarind.