Formerly the location of Restaurant Roy, Chef’s Table is the creation of Kent Andersen, who is also owner and executive chef. A graduate of the New England Culinary Academy, Andersen’s cooking displays a foundation of classic French technique along with contemporary American influences. So, Anderson’s French onion soup—made with slow-roasted sweet onions and housemade croutons—roosts comfortably on the menu next to a modern lobster bisque. The ample pepper-crusted beef tenderloin is prepared 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 three-star restaurant in Paris than anything you’d expect to find in Orem.
