Walking into Chef’s Table is stepping outside of the common Utah Valley culture.
Servers in black and white formal dress, sleek chairs, white tablecloths and freshly cut roses all contribute to an original, luxury dining experience. The most amazing thing about the restaurant, however, is the fact that it has prospered for so many years in a college town.
Chef’s Table has won Best in State for four years in a row and was rated “Excellent” in the prestigious Zagat Survey. Besides the Tree Room at Sundance, it is the only restaurant with a 4-star rating in Utah Valley. Chef Peter B. Sproul, one of the owners and an executive chef, said the restaurant is a popular place for lifelong special occasions, such as proms, birthdays, engagements and anniversaries.
“I don’t eat at nice places very often but went to Chef’s Table to celebrate my brother-in-law’s graduation,” said Zach Knowlton, a BYU student studying statistics. “I enjoyed a five-course meal with the awesome filet mignon. It was a great environment with excellent service.”
The restaurant is also a key partner with businesses that want to impress clientele or employees. Organizations such as Vivint, the University Mall and even BYU have used the Chef’s Table to bring potential hires or partners to show them the finer things the area has to offer. Ezekiel “Ziggy” Ansah, former BYU defensive end now playing for the Detroit Lions, signed his contract while at the Chef’s Table.
The restaurant also supports local organizations and receives support in exchange.
“We work with local growers in the area and invite nearby organizations and businesses to come enjoy meals or events,” Sproul said. “When everyone here locally supports each other, the tide rises and all of our boats go up.”
Even though the prices may appear to be higher than your average night out, there are many entrees that are within reasonable range. Some dinner entrees start at $18, and a three-course prime rib dinner runs for $32 dollars.
“People think the Chef’s Table is wildly expensive and unaffordable,” Sproul said. “It may not be the place you visit twice a week, but maybe once a month. The prices are very reasonable for such a quality environment and high level of service.”
Jessica Lew, a recent BYU graduate, said, “I love that it’s so different than anywhere in Provo. The food is amazing, and the atmosphere is classy and comfortable.”
To see the menu or make a reservation at Chef’s Table, check out the website at chefstable.net.
