What is Private Table?
It is designed as a refined, immersive culinary experiences, created for private homes and select locations. Each table is shaped by the setting, the season, and the people gathered around it, with an emphasis on flow, balance, and intention.
My approach is informed by experience in Michelin-starred kitchens and an European culinary background grounded in precision and creativity. Menus reflect this foundation—thoughtful, composed, and executed with a level of care typically found in fine dining rooms, translated seamlessly into private spaces.
Every dinner is custom. Courses unfold at a considered pace, allowing the evening to feel effortless for hosts and guests alike. These experiences are often chosen for celebrations or special occasions, but they are equally suited to those who simply value exceptional food and craftsmanship, no matter the day.
Each table is personal and designed to feel unique.​
About the Chef
Luis Dynamite Berg
My culinary training was shaped in Michelin-starred kitchens across Europe, where precision, discipline, and clarity are central to the craft. I worked at Fusion19 in Mallorca, Spain, a one-Michelin-star restaurant recognized for its modern molecular gastronomy. Working in Spain exposed me to techniques and ways of approaching food that were entirely new to me—pushing creativity, texture, and flavor beyond classical frameworks and reshaping how I think about composition and experience.
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I later continued at Osteria Gucci, a one-Michelin-star kitchen led by Massimo Bottura, one of the most influential figures in contemporary Italian cuisine. This environment emphasized creativity rooted in tradition, where storytelling and emotion are integral to technique and execution.
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My training then led me to Restaurant Amador in Vienna, a three-Michelin-star kitchen internationally recognized for its innovation and expressive approach to fine dining. Time spent there reinforced the balance between creativity and structure, and the confidence to develop ideas with precision and intent.
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Alongside this European foundation, I grew up in California, where close relationships with farmers, fishermen, and seasonal produce shaped a lasting respect for ingredients and responsible sourcing. This influence brings an openness and freshness to my cooking, guided by seasonality, sustainability, and an ingredient-driven California perspective.
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The combination of Austrian discipline, Michelin refinement, and California influence defines my approach today. Working in private settings allows these philosophies to come together in a more intimate format, applying the standards of fine dining with focus, intention, and care.
The Process
Each experience begins with a conversation. From the menu to the flow of the evening, every detail is developed in collaboration with the host to reflect the occasion, the setting, and the people at the table.
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Menus are created specifically for each dinner, guided by seasonality and preference, then executed on site with the same care and intention as a fine dining service. For larger gatherings, a dedicated service team is arranged to ensure the evening unfolds seamlessly. More intimate dinners are approached with a lighter presence, allowing the experience to feel personal and unobtrusive.
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From the first idea to the final course, the focus is on bringing the table to life—thoughtfully, effortlessly, and with attention to every detail.