Question 1

What makes The Single Table unique?

Accepted Answer

Two things set The Single Table apart. First, I’ve consumed 306 starred meals in 229 starred restaurants in 24 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.

Question 2

What charity do you support?

Accepted Answer

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/

Question 3

I like food too. What makes you qualified?

Accepted Answer

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.

Question 4

Where are you traveling next and where have you been since The Single Table launched?

Accepted Answer

Completed in 2020BostonFukuokaHiroshimaNagoyaNew OrleansTokyoCompleted in 2021AshevilleBostonCopenhagenDubaiMiamiParisStockholmTorontoViennaZurichCompleted in 2022Abu DhabiAmsterdam Berlin DubaiLondonMelbourneParisSydneyToronto Washington D.C. Completed in 2023ChicagoHelsinki LimaLos AngelesLondon Montreal New YorkParisStockholm TokyoToronto Completed in 2024Barcelona Chicago Houston LisbonLondonLos Angeles FlorenceKyoto/Osaka Nashville ParisPortoSeoul TokyoWashington D.C.Completed in 2025 Abu DhabiBarcelona Bilbao/San Sebastian London (x2) MiamiMontreal ParisQuebec CitySingapore Stockholm Toronto Scheduled for 2026CologneChicago - completedGenevaLondon - completedMiami - completedMarseille - completedMontrealNashvilleNice/Monaco/Menton - completedParisTokyo - completedToronto - completedVenice/Bologna/Modena - completedVienna - completed

Question 5

Do you publish reviews on your site?

Accepted Answer

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.

Question 6

Are you anonymous? Do you dine anonymously?

Accepted Answer

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.

Question 7

Did you eat everything in the pics on the front page?

Accepted Answer

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.

Question 8

How do I contact you?

Accepted Answer

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

FAQ