About
The premise
A guest chef takes over a host restaurant for two to seven nights. The menu is prix-fixe. The seats are prepaid. The run is finite. There is no soft launch. There is no indefinite extension. When the last service ends, it ends.
Why it matters
The best meals in the world happen outside permanent addresses. A chef cooking in a foreign kitchen, under pressure, for people who flew in to be there — that is a different kind of dinner. Residency is built to surface those dinners before they are over.
How it works
We work with a small number of chefs and host restaurants each season. Every residency is pre-qualified — kitchen, concept, and calendar confirmed before it goes live. You book the seat. You show up. The rest is handled.
The standard
We do not list every residency. We list the ones worth sitting for. Marquee chefs with international reputations. Established chefs at the height of their form. Young Guns cooking like they have something to prove — because they do. Tier matters. Scarcity is real.
In the press
“The most considered way to book a serious dinner.”
The Financial Times
“Finally, a way to eat at that name before they leave town.”
Condé Nast Traveller
“Residency treats the temporary as the point.”
The World's 50 Best
The list
First to know when a seat opens.
There is a seat
with your name on it.