Formerly the location of Restaurant Roy, Chef’s Table is the creation of Kent Anderson, who is also Owner and Executive Chef. A graduate of the New England Culinary Academy, Chef Anderson’s cooking shows a foundation of classic French technique along with contemporary American influences. So Anderson’s French onion soup – made with slow-roasted sweet onions and house-made croutons – roosts comfortably on the menu next to a modern lobster bisque. The ample pepper-crusted beef tenderloin at Chef’s Table is prepared by Anderson with a choice of tarragon-infused Hollandaise, mushroom veal reduction, or mango chutney. There’s a word to describe Chef’s Table and that word is elegant. Visually, it looks more like a traditional Michelin 3-star restaurant in Paris than anything you’d expect to find in Orem.
