Netflix’s Chef’s Table production team announced the launch of its first-ever food festival, set for this summer in Park City, Utah. The event will feature 70 global chefs, including high-profile names like Francis Mallman and Nancy Silverton, in a series of intimate dinners and master classes.

The festival marks the first major public event from the team behind the Emmy-winning Netflix series, which has become synonymous with cinematic food storytelling. Organizers describe it as an opportunity for diners to engage directly with some of the world’s most celebrated culinary talents in a setting removed from the pressures of commercial kitchens.

Star-studded lineup includes top chefs

Confirmed participants include Francis Mallman, the Argentine chef known for his open-fire cooking, and Nancy Silverton, the American baker and restaurateur behind La Brea Bakery. Other chefs span continents, representing fine dining, street food, and everything in between, with names like Virgilio Martínez of Central in Peru and Mashama Bailey of The Grey in Georgia.

Events will include multi-course tasting menus, hands-on workshops, and panel discussions focused on sustainability, innovation, and the future of gastronomy. Organizers say space will be strictly limited to preserve the intimate atmosphere that defines Chef’s Table’s storytelling style.

Location and timing align with Park City’s summer appeal

Park City, Utah, was chosen for its scenic backdrop and summer tourism appeal. Known for its mountain vistas and cultural festivals, the city offers a neutral ground for chefs and diners alike. The festival runs from July 12 to 14, 2024, with a portion of proceeds supporting culinary education programs.

Tickets are not yet on sale, but a waitlist is expected to open in early May on the festival’s official website. Organizers emphasize accessibility, with a range of price points for different events to ensure broader participation.

Broader implications for food media and tourism

The event signals a shift in how culinary content is consumed, blending digital media with real-world experience. It follows the success of streaming food shows and the growing demand for experiential dining. For Park City, it represents a new draw in the off-season, aligning with its push to become a year-round destination.

The festival also reflects the increasing collaboration between chefs and media producers, using storytelling to elevate dining into an art form. With social media amplifying every dish and lesson, organizers anticipate widespread attention both online and in person.

What You Need to Know

  • Source: Bon Appétit
  • Published: May 14, 2026 at 14:05 UTC
  • Category: Food
  • Topics: #food · #cooking · #recipes · #chef · #cuisine · #netflix

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Curated by GlobalBR News · May 14, 2026

🇧🇷 Resumo em Português

O mundo da gastronomia vive um momento histórico com o primeiro festival de comida do consagrado time por trás do aclamado Chef’s Table, da Netflix, que promete agitar as papilas gustativas dos amantes da boa mesa ainda este verão nos Estados Unidos. Com a participação de 70 estrelas mundiais do setor — entre eles, o argentino Francis Mallman e a icônica Nancy Silverton —, o evento em Park City, Utah, já nasce como um dos mais aguardados do ano, unindo inovação, tradição e a assinatura de quem revolucionou a forma como o mundo enxerga a culinária.

No Brasil, onde a gastronomia contemporânea vive um verdadeiro boom — com chefs brasileiros ganhando projeção internacional e uma nova geração de foodies cada vez mais exigente —, a iniciativa chega como um termômetro do que está por vir no cenário global. A participação de Mallman, um dos mais respeitados chefs da América Latina, reforça a conexão do festival com as raízes latinas e a possibilidade de trocas culturais que enriquecem a cena. Além disso, o evento pode inspirar iniciativas similares por aqui, onde festivais como o Taste of São Paulo já mostram o potencial do Brasil como polo gastronômico.

Enquanto os olhos do mundo se voltam para Utah, a expectativa é que o festival não só celebre a alta cozinha, mas também abra portas para novas colaborações e descobertas que podem, em breve, chegar às mesas brasileiras.