Restaurateur and chef Jacob Bickelhaupt is a two-time James Beard Award winner and the owner of the Stone Flower restaurant in Chicago. Jacob “Jake” Bickelhaupt is a strong advocate of the “sober chef” movement and a pioneer of the chef’s counter experience in the US. The chef’s counter is a fine dining trend that invites guests to sit at a bar-like counter rather than traditional tables and watch the food being prepared as they eat.

Chef’s counters have many advantages, but also some drawbacks. One of their main attractions is that chefs can interact directly with customers. However, this is a double-edged sword. While some chefs may appreciate the opportunity to make recommendations, others will find the conversation distracting.

Another benefit, one that many customers love, is being able to see the kitchen. As cooking and food science have reached a wider audience through cooking shows, more people are interested in seeing how their food is made and understanding the process of a commercial kitchen.

For many chefs, the main appeal lies in the freedom to test new menus. Chef’s counters typically offer limited seating and customers generally expect a tasting menu rather than a full-fledged meal. While not for everyone, chef’s counters are certainly growing in popularity.