Two things set The Single Table apart. First, I’ve consumed 226 starred meals in 176 starred restaurants in 21 countries… mostly dining as a single guest. That doesn’t include countless meals where there aren’t star ratings. I’m not just ingesting delicious cuisine. I’m digesting and dissecting every element of the restaurant experience. I’m watching every table, every guest interaction, every service triumph and blunder. Second, proceeds from many of The Single Table core services benefit charities that feed people. These are noted in the “services” tab. The Single Table was established months before COVID-19. But its mission to raise funds is more relevant than ever. I’m fortunate to have experienced “meals of a lifetime.” However, food insecurity is a global epidemic anchored inside a pandemic. Even before COVID, food deserts deprived people of quality nutrition. Sustainability and zero waste are movements bringing sustenance and dignity. The Single Table hopes to raise awareness and money for those on the front lines fighting the broken supply chain, lack of available resources and struggling to put food on the table.

No Kid Hungry A movement of teachers, chefs, community leaders, parents, lawmakers and CEOs with a shared belief: no kid in America should go hungry. They work with communities across the country to improve and expand existing programs that feed kids school breakfast, afterschool suppers and snacks, and summer meals to ensure all kids have access to three healthy meals a day. Charity dinners are held regularly across the country. Click this link to see if one is coming to your community: View No Kid Hungry Events: https://events.nokidhungry.org/events/

I’m constantly asked these three questions in restaurants: Are you in the industry? Are you a critic? Are you a chef? After hundreds of candid conversations with restaurateurs, floor managers and chefs, I launched this concept. Some recent interactions include: I was dining at a World Top 100 restaurant and the restaurant director knew I’d soon be dining at another Top 100. He wanted to get my impressions of that experience. I wrote a review and he was so impressed, he forwarded the particulars to the entire staff for training and review. I was at a 3* where they wanted me to try a dish in development. While the concept was mostly “there,” I made a case for why it confused the tasting menu sequence and where this new course should be in the progression. The floor director agreed and said he’s been trying to convince the kitchen of my exact argument. I was at a 1* and was asked my opinion of a dish as it had recently changed. I noted the “fat snow” was flavorless, a trick when not used properly, and provided no texture or useful element to the dish other than looking “pretty.” I also recommended a further exploration of the berry element. I was informed that the “difference” in the dish was the elimination of a berry gastrique which completely changed the composition of the plate. I was at famous restaurant that opened a new outpost and management asked me to compile reviews of my meals there. This exposed multiple service and food issues they never thought of that could hinder the restaurant's development. By digging in to the details, the restaurant could offer better training. I consulted with a 2* chef on what would be needed to push for a 3* rating and how to articulate that vision through the plate. There are too many examples to mention here. I have the background and experience to articulate the guest experience in a way Industry professionals can understand. I work tirelessly to support and build the restaurant structure, and the indispensable people in it, so it can acheive new heights.

Completed in 2020 Boston Fukuoka Hiroshima Nagoya New Orleans Tokyo Completed in 2021 Asheville Boston Copenhagen Dubai Miami Paris Stockholm Toronto Vienna Zurich Completed in 2022 Abu Dhabi Amsterdam Berlin Dubai London Melbourne Paris Sydney Toronto Washington D.C. Completed in 2023 Chicago Helsinki Lima Los Angeles London Montreal New York Paris Stockholm Tokyo Toronto Completed in 2024 Barcelona Chicago Houston London Los Angeles Florence Kyoto/Osaka Nashville Paris Seoul Tokyo Washington D.C.

There are some limited reviews from time-to-time, but this is not a review-driven site. The Single Table is meant to create a dialogue with restaurants. Please read the blog as it expresses my thoughts on what’s happening in dining today. Have an idea for a blog post? Send me an e-mail! If you are looking for a review site, I highly recommend andyhayler.com who I hope to be one day when I grow up. Go visit his site now. Seriously.

I’m not anonymous, but I’m also not looking to become Insta-famous. To foster a connection with restaurants, I feel it’s best to have direct, personal communication. I dine at restaurants under my name and personal details unless contracted as a secret diner. I do not ask for, nor accept, free meals, except in very rare circumstances.

Yes. I chose a mix of pictures that bring back amazing sense memories and hopefully look intriguing to you. Some are avant-garde and some are straight up classique.

Please e-mail me at ceo@thesingletable.com and I’ll personally reply as soon as I’m able.