Don't Miss The Chef’s Table Dining Series At Shou Sugi Ban House

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If you’re looking for something serene, sensorial, and special to do in the Hamptons this summer, Shou Sugi Ban House is launching a new dining series called “The Chef’s Table“ starting in July. This isn’t your typical Hamptons dinner party —think more “culinary meditation under the stars.” The Chef’s Table is an extension of Shou Sugi Ban House’s whole philosophy, treating food not just as fuel, but as a ritual and a core part of the wellness journey. It’s all about eating mindfully, engaging with nature, and connecting through flavor. Which sounds just about perfect for a summer night out East, right?

Every Friday and Saturday night at 7:30 PM, SSBH will be hosting an intimate, multi-course tasting experience curated by a rotating lineup of chefs who are masters of their craft. And the best part? Each dinner is completely unique. No recycled menus, no set scripts. 


What a lineup! Each chef is chosen not just for their skills, but for how they think about food: creatively, mindfully, and with major reverence for ingredients. Chef’s Table dinners will be held on Friday and Saturday during their stay, but they’ll also be staying around the property for a few days so you may have a chance for a fun foodie chat! Here’s the lineup of who’s coming:

  • (JULY 4 + 5) Camila Rinaldi, known for her joyful, zero-waste cooking that turns everyday ingredients into nourishment and poetry.

  • (JULY 11 + 12) Tara Khattar, a culinary stylist whose food merges French precision with Middle Eastern soul.

  • (THURSDAY, JULY 24) Mads Refslund, Co-Founder of Michelin-starred Noma and Shou Sugi Ban House’s Founding Culinary Director, whose New Nordic vision, Ilis, continues to redefine contemporary cuisine.

  • (AUGUST 1 + 2) Fox Schanzer, whose meals are rooted in purpose — supporting small farms and reframing sustainability through storytelling.

  • (AUGUST 15 + 16) Greg Brown, an alum of Blue Hill and Craft, celebrated for market-driven menus that honor simplicity and seasonality.

  • (AUGUST 29 + 30) Abby Kirn, a chef, forager, and olive oil sommelier who crafts immersive experiences inspired by the wild.

Reservations: The experience is available for both guests of the hotel as well as the public to enjoy, reservations are required in advance and seating is limited. Interested parties can secure their place at the table by contacting Guest Services at (631) 500-9049 or by emailing guestservices@ssbhouse.com.

How to snag a seat:

This is a very limited seating situation: no walk-ins, no last-minute drop-bys. Interested parties can secure their place at the table by contacting Guest Services at (631) 500-9049 or by emailing guestservices@ssbhouse.com. Visit HERE for more.

Shou Sugi Ban House | 337 Montauk Hwy, Water Mill, NY 11976

— by Declyn Keiser