Behind the Pass: A Day in the Life of Our Head Chef

Long before the first guest walks through our doors, the kitchen at Platter is already humming. Our head chef arrives while the street outside is still quiet, coffee in hand, running through the day’s deliveries and the specials taking shape in his head overnight.

The first hour is all about the walk-in: checking what came in fresh, what needs to be used today, and what can wait until tomorrow. It’s a quiet kind of choreography, one crate and one crisp vegetable at a time, and it sets the tone for everything that follows.

By mid-morning, the whole team is in motion. Stocks are simmering low and slow, herbs are being picked and washed, and the prep list on the wall is steadily getting crossed off. There’s a rhythm to it that our chef says took years to build, and even longer to trust.

Service itself is a different animal entirely. Tickets come in fast, the pass becomes the busiest six feet in the building, and every dish that goes out carries a small piece of that morning’s careful preparation. It’s controlled chaos, but never careless.

What people don’t always see is the quiet moment after the last plate goes out: the team gathered around a family meal, trading notes on the night, already thinking about tomorrow’s specials. That’s the part our chef loves most, and honestly, it’s the part that keeps this kitchen feeling like a family.

Next time you’re seated at Platter, know that every dish carries a full day’s story behind it.