The Chef, Etiquette & the Art of Hospitality

International Chefs Day – Where Gastronomy Meets the Art of Hospitality

The Chef Creates the Flavour. Etiquette Creates the Experience

By Tami Lancut Leibovitz | Master of Manners

Can a magnificent dish prepared by a three-Michelin-starred chef make up for a disappointing hospitality experience?

Not necessarily.

Even the most exquisite creation, beautifully presented on fine porcelain, can lose some of its magic when the service is indifferent, the atmosphere unwelcoming, or the guest feels overlooked.

Every year on October 20, International Chefs Day celebrates the professionals who transform cooking into an art form and the plate into a canvas of creativity, heritage and culture.

Yet on this special occasion, I would like to look beyond the plate.

Because a memorable dining experience is about much more than exceptional food.

We may forget exactly what we ate, but we rarely forget how we were made to feel.

Where Culinary Art Meets the Art of Hospitality

A talented chef understands the delicate balance of flavours, textures, colours and aromas. Through ingredients, technique and imagination, chefs express their creativity, personality and cultural heritage.

But what happens once the dish leaves the kitchen?

This is where the art of hospitality begins to reveal its full importance.

There is a meaningful distinction between two closely related concepts:

Service is what we do for our guests.

Hospitality is how we make our guests feel.

The first greeting, a genuine smile, thoughtful attention, the rhythm of service and the graceful handling of an unexpected request all contribute to the overall dining experience.

Service may be technically flawless, yet without warmth, sensitivity and genuine human connection, it remains little more than a well-executed procedure.

True hospitality transforms professional service into a lasting memory.

Chaîne des Rôtisseurs – Bringing People Together Through Gastronomy

Throughout my professional journey, I have had the privilege of experiencing this connection between gastronomy, culture and hospitality through my longstanding involvement with the Chaîne des Rôtisseurs.

This distinguished international gastronomic association brings together chefs, restaurateurs, hoteliers, wine professionals and other hospitality specialists with enthusiasts who share a passion for fine food, wine and the pleasures of the table.

I had the honour of serving as President of the Chaîne des Rôtisseurs in Israel, and I continue to serve as an active member of the Conseil Magistral, the international governing council of the association.

Through gastronomic gatherings and events in Israel and around the world, I have witnessed time and again that the greatness of a dining experience lies not only in the chef's creativity or the quality of the wine.

It is also found in the relationships created around the table, the respect shown to culinary professionals, the appreciation of tradition and the spirit of friendship that brings people together.

Gastronomy is an art. Hospitality is a profoundly human art.

Etiquette Begins Long Before the First Fork and Knife

When people hear the words dining etiquette, they often think of cutlery placement, the correct way to hold a wine glass or the proper technique for eating a particular dish.

These details certainly have their place.

But they are only part of the story.

True manners begin with respect for others.

A spectacular dish served on expensive porcelain cannot fully compensate for impatient, dismissive or impersonal treatment.

Conversely, a simple meal in a small family restaurant can become an unforgettable experience when guests feel genuinely welcome.

True luxury is measured not only by what is placed on the table, but also by how we treat those seated around it.

Cuisine as a Cultural Ambassador

Food is one of the world's most fascinating international languages.

In Japan, France, Italy, China and across the Middle East, culinary traditions reflect centuries of history, family customs, geography and cultural identity.

A dish can tell a story long before the first bite.

Understanding local dining customs is more than a matter of knowing which utensil to use. It demonstrates curiosity, cultural awareness and respect.

In international business, where relationships are frequently developed around the dining table, such knowledge becomes particularly valuable.

The ability to appreciate another culture's traditions can open doors that formal introductions alone may never unlock.

And What About Our Manners as Guests?

International Chefs Day is also an opportunity to remember that guests share responsibility for the dining experience.

Arriving on time, treating staff with courtesy, showing patience, making requests respectfully and acknowledging those who serve us are all expressions of good manners.

A guest is certainly entitled to express disappointment, request a correction or offer constructive criticism.

The difference lies in how that message is delivered.

Respectful feedback may help improve an experience. Publicly humiliating a member of staff does not demonstrate sophisticated taste; it demonstrates a lack of consideration.

And when the experience is wonderful?

A sincere compliment to the chef and the team may be just as meaningful as a glowing social media review.

Behind Every Great Dish Is a Team of People

On International Chefs Day, we celebrate not only renowned chefs but also the many professionals whose contributions often remain unseen.

Cooks, pastry chefs, kitchen assistants, dishwashers, sommeliers, servers and hospitality teams all play essential roles in creating memorable experiences.

Great hospitality is never a solo performance.

It is a shared achievement built on professionalism, cooperation, attention to detail and mutual respect.

To me, this is the essence of hospitality: the ability to combine excellence with genuine human warmth.

One Final Question of Etiquette

The next time we visit a restaurant, perhaps we should ask ourselves not only whether the food was excellent, but also whether we were gracious guests.

After all, as in every human encounter, both sides contribute to the experience.

The chef creates the flavour. The host creates the atmosphere. And etiquette transforms a meal into a lasting memory.

Happy International Chefs Day to everyone who cooks, creates, serves and welcomes others with passion and care.

©All Rhigtes reserved to Rami Lancut Leibovitz