Knife Work

A Dish Begins with the First Cut

Before heat or seasoning, there’s the knife. In our kitchen, this is where technique and philosophy first appear. A chef’s cut is like handwriting: revealing everything about their intent.

The Geometry of Flavor

How you slice an onion changes its flavor. A fine dice softens its sharpness. A julienne brings forward its bite. Our chefs learn not just how to cut, but why—and what the shape of each cut brings to the plate.

Respecting the Ingredient

Clean cuts reduce bruising. A perfectly filleted fish cooks more evenly. A thoughtful trim removes bitterness while preserving character. Every move with the blade is intentional and respectful.

The Quiet Ritual Behind Each Service

Before guests arrive, knives are honed and polished. There’s a quietness to this moment. A kind of meditation that sets the tone for the night. Precision begins long before plating.

Why It Matters

It’s not about control—it’s about clarity. Knife work brings order to the chaos of the kitchen. It reminds us: even the smallest act, done with care, can shape the final experience.