From Michelin-star kitchen to cozy space

Renowned chefs are creating intimate spaces where they can relax and showcase their creative freedom beyond their high-profile restaurants. Cenk Debensason of Arkestra and Nicola Scandella of Monteverde stand out in this trend.

Most chefs with high-profile restaurants create an additional space for themselves — places where they can feel more at ease and experience greater freedom. Take Yoshihiro Narisawa, for instance. We spent the entire day with him during a photo shoot in Tokyo.

At his two-Michelin-star restaurant, he runs the kitchen with military precision, hardly speaking a word during service. But at his smaller restaurant, just a couple of minutes away, he's grilling and chatting with guests, laughing along the way. Similarly, Gaggan Anand, named Asia's best chef in Bangkok, turned the upper floor of his restaurant into an Indian-Mexican fusion spot, while serving 16 guests downstairs all at once. Once the downstairs service is over, he dashes upstairs, takes his place behind the DJ booth, and enjoys tacos while spinning tracks. I've witnessed many such examples. And lastly, there's Cenk Debensason.

Cenk is the chef-owner of Arkestra, the restaurant that earned a Michelin star in its first year, quickly became difficult to reserve a table at, and built a loyal following from the very beginning. Cenk has transformed the area to the left of the restaurant entrance into a space of his own design — a chic bistro with a contemporary, refined menu. With small tables, red velvet curtains, colorful carpets, and soft lighting, it's a cozy spot perfect for relaxed conversations over a meal. The regulars are usually made up of groups of friends, and since the space is intimate, many of them reserve it for private events. Most of the dishes are...