The Mayo Hotel 115 W 5th Street

The Chef’s Table: Intention and Connection The Chef’s Table at 1925 offers a more intimate expression of the restaurant’s identity. For Chef Werry, the Chef’s Table is not about exclusivity it is about connection. It invites guests into the rhythm of the kitchen, offering a perspective typically reserved for those behind the line. It requires trust from guests willing to embrace the unknown, and from a chef committed to creating something deeply personal in return. While the experience carries refinement, its roots remain grounded. Werry often reflects on the culture that shaped him the unfiltered, in-between moments where cooks share a quick bite during service. At 1925, that spirit is reimagined with intention, care, and a heightened sense of occasion. More than a curated tasting, the Chef’s Table is a shared experience one where conversation flows, time slows, and the boundaries between kitchen and guest begin to disappear. “It’s a privilege,” Werry says. “Everything I do leading up to service is for that moment.”