Two Chefs at theTable.

The Table We Share
Our paths through the culinary world have been different, but the philosophy we've developed together is simple: exceptional food should feel welcoming, personal, and deeply satisfying.At At the Table, we bring the knowledge and care of professional restaurant kitchens into the comfort of your home. Whether we're preparing meals for the week or creating an occasion worth gathering for, our focus remains the same—thoughtful cooking, genuine hospitality, and the belief that some of life's best moments happen around a table.

Amanda Felan | Chef & Co-Owner











Amanda's relationship with food began in South Texas, where childhood summers spent around family kitchens, grills, and smokers sparked a lasting appreciation for the way food brings people together.
After studying at Le Cordon Bleu College of Culinary Arts , Amanda built her career in professional kitchens across California and Texas, progressing through executive chef and culinary leadership roles. She went on to serve as Regional Executive Chef for Front Burner Restaurants and Vice President of Culinary for Chef Tim Love Management, helping shape menus and culinary experiences across multiple restaurant concepts.
Her career has included everything from intimate chef-driven dining and wine-pairing dinners to VIP hospitality at major music festivals and concert venues. Along the way, she developed a deep appreciation for thoughtful preparation, exceptional ingredients, and the details that make a meal memorable.
Today, Amanda brings that breadth of experience into a more personal setting, creating food that feels both considered and comforting, with hospitality at the heart of every interaction.

Gil Vasquez | Chef & Co-Owner

Gil brings more than 17 years of culinary experience, grounded in classical training and a love of bold, balanced flavors. A graduate of the Art Institute of California–Los Angeles, his culinary background encompasses New American, California-Mediterranean, American Coastal, and Latin American cuisines.
His career has taken him through a diverse collection of kitchens, including Sixty Vines and The Keeper Seafood in Texas, Cavalli Pizza Napoletana, Ranahan Steakhouse in Wyoming, and, more recently, Deschutes Brewery and WildFin American Grill in the Pacific Northwest.
From fresh seafood and handmade Italian-inspired dishes to thoughtfully prepared steaks and seasonal American cuisine, Gil's approach reflects a respect for ingredients, technique, and the unique character of each dish. He is particularly passionate about sourcing, flavor development, and creating meals that feel refined without being complicated.