Chef's Table
Noodles
Traces a single strand through four kitchens and four cultures — Evan Funke's handmade Italian pasta, Guirong Wei's Xi'an cuisine in London, Peppe Guida's Amalfi Coast traditions and Nite Yun's Cambodian kitchen in California. The season finds in noodles a quiet emblem of heritage, migration and the stories families carry across generations.
Press
“Chef’s Table is a one-of-a-kind meditation on creativity. In exploring the identity and artistic process of each chef, the series transcends the genre of the cooking show.”
“Chef’s Table, an elegant six-part docuseries… goes refreshingly in the opposite direction, rediscovering simplicity in much the same way that the chefs it profiles… There are no hokey competitions or artificial deadlines here. Just chefs with vision, from all over the world, talking about what they’re trying to accomplish and why.”
“Chef’s Table: Pizza carries on the show’s long tradition of putting the chef first, while still giving that person’s food more than enough time to make viewers’ mouths water.”
“This beautifully shot survey of international chefs is one of Netflix’s best shows.”
“No show has treated food more cinematically. And none has treated chefs more like poets, philosophers, and renegades.”
“Shot with the same care as the finest of fine dining restaurants, Chef’s Table is most effective when it’s elevating affordable, accessible food to culinary heights…”
“Wonderfully sublime and perfectly crafted… Chef’s Table elevates food but more importantly, elevates people.”
“Uniformly excellent.”
“Presenting gorgeous dishes and ingredients with sumptuous cinematography that makes every culinary creation look like a beautiful work of art.”
“Sumptuously shot portraits.”
“The biographical element of the episodes, along with the loving shots of the food itself, always wins the day.”
