BELLEVUE, WA
An immersive dining experience with projection-mapped visuals, a new chef each night, and a multi-course journey like no other.
WHAT’S INCLUDED
🍽️ A four-course dinner by a different chef each night
🌌 Immersive 3D art projected onto your table
🍾 Welcome drink in lounge upon arrival
🍷 Curated beer, wine & cocktails available for purchase
👨🍳 Meet the chef and hear the story behind the menu
🎟️ Tickets starting at $150
UPCOMING DINNERS
FRIDAY, AUGUST 08
7:00PM
CHEF BRANDON MUEHL
*The Bellevue Collection Restaurant
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Chef Brandon Muehl was born and raised in Northern New York where he started his culinary path at the age of 18 at a small, neighborhood bistro. While his initial intention was not to make a career in hospitality and he did not have formal culinary training, his natural talent and leadership qualities led him to taking his first management position at the age of 20 as a kitchen manager for a local steakhouse.
In 2010 he moved to Seattle and immediately fell in love with not only the culinary scene but also the beautiful parks and trails of the Pacific Northwest. He ran the kitchen at Seattle’s Wakefield Bar for a few years then joined the culinary team at Ascend Prime Steak & Sushi in Fall 2019 as a sous chef. Although he was the only member of the chef team without formal training, his passion and dedication allowed him to quickly learn new techniques and skills as he was promoted to Executive Sous Chef before eventually taking over as the Executive Chef in August 2021.
Aside from his passion for food and creating unique flavor combinations, Brandon takes pride in being a leader by example. He motivates all members of his culinary team to be involved and contribute to the dishes offered at Ascend.
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Coming Soon! A Meat/Seafood and Vegetarian Menu are available.
Thursday, august 14
7:00PM
CHEF AARON TEKULVE
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Aaron grew up near Glacier National Park in Western Montana, raised in a family rooted in cooking tradition. Inspired by his mother and grandmother, he started working in restaurants at 14. In 2016, he named his pop-up and catering business Surrell—a tribute to the women who first inspired his love of food.
Aaron honed his craft at top kitchens like Canlis, Lark, and the Michelin-starred Coi in San Francisco. He’s competed on CHOPPED, been featured in multiple cookbooks, and helped shape several award-winning Seattle restaurants. Surrell has earned accolades including Seattle Magazine’s Best Pop-Up and Best Wine Bar, Wine Enthusiast’s Top 50 Restaurants, and Eater 38.
Specializing in Modern Pacific Northwest cuisine, Aaron blends global technique with local ingredients. Whether slow-cooking over fire or burying root vegetables in embers, he’s always chasing flavor—and creating food that leaves a lasting impression.
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Coming Soon! A Meat/Seafood and Vegetarian Menu are available.
Thursday, august 21
7:00PM
CHEF DAN KOOMMOO
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James Beard-nominated Chef Dan Koommoo and his wife Mollie opened Crafted in 2017 with an intentional commitment to foragers and farmers in the Pacific Northwest. Their farm-to-table restaurant in downtown Yakima is surrounded by Washington State’s agricultural riches. The kitchen team collaborates to build Crafted’s menu, which changes constantly in alignment with fresh, seasonal food gathered within about a 100-mile radius of the restaurant. And, as a nod to the restaurant’s dedication to community, the menus are designed to be sharable and enjoyed alongside Crafted’s seasonal cocktails and local beer and wines.
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Coming Soon! A Meat/Seafood and Vegetarian Menu are available.
FRIDAY, AUGUST 22
7:00PM
CHEF JASON WILSON &
CHEF DANIEL STRUTTON
*The Bellevue Collection Restaurant
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James Beard Award-winning Chef Jason Wilson is known for his refined approach to seasonal Northwest cuisine, sourcing from local farmers, fishermen, and producers.
At The Lakehouse, Jason created a warm yet sophisticated space inspired by the concept of a modern Northwest farmhouse—where everything from the food to the ceramics reflects craft and care.
Beyond The Lakehouse, Jason’s ventures include Civility & Unrest, Cedar + Elm, the former Crush and Miller’s Guild, and work as executive chef and product developer for the innovative Coffee Flour project.
When he’s not in the kitchen, Jason finds inspiration in snowboarding, yoga, and time with his family.
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Coming Soon! A Meat/Seafood and Vegetarian Menu are available.
SATURDAY, AUGUST 23
7:00PM
CHEF MATTHEW LEWIS
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Chef Matthew grew up in New Orleans learning to cook classic Creole dishes like gumbo and jambalaya alongside his mother and grandmother. Early memories—like fishing with his dad and southern fish fries—sparked a lifelong love of food.
After graduating from Xavier University, he entered the hospitality world and soon transitioned into the kitchen, discovering his passion for turning good food into great food. He trained under Southern legends Frank Stitt and Chris Hastings, then sharpened his craft at the Culinary Institute of America, graduating second in his class and assisting top chefs like John Besh at the Aspen Food & Wine Festival.
Matthew went on to cook at prestigious restaurants including The Four Seasons Seattle, Canlis, Restaurant Zoe, and Toulouse Petit. Now based in the Northwest, he’s not only a devoted father, but also a beekeeper and oyster farmer on Vashon Island.
Whether he's teaching students or hosting dinner parties, Matthew continues to share his passion for food, flavor, and community—with no stool required.
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Coming Soon! A Meat/Seafood and Vegetarian Menu are available.
FRIDAY, AUGUST 29
7:00PM
CHEF BOBBY MOORE
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Chef Bobby Moore is the Chef Proprietor of Bis on Main and Bar Moore in Old Bellevue. Before starting his own restaurant group, he spent over 20 years as Executive Chef at the acclaimed Barking Frog, where he became known for his ingredient-driven style and deep ties to local foragers and winemakers.
A Seattle Culinary Academy grad, Bobby began cooking at 15 and honed his craft at Fullers under Chef Monique Barbeau. Now leading Bis on Main, he brings his passion for Northwest cuisine, creativity, and warm hospitality to every dish—treating every guest like a friend at the table.
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Coming Soon! A Meat/Seafood and Vegetarian Menu are available.
STAY UPDATED ON ADDITIONAL DATES AND MENU ANNOUNCEMENTS.
MORE ABOUT THE EVENING
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Each night is a special moment in time, never to be repeated. You’ll meet the chef and hear about their menu and story firsthand.
The Radiant Table features a new chef and menu every night.
Each course is seamlessly paired with stunning visuals. From vibrant landscapes to abstract artistry, every scene enhances the essence of what’s on your plate, immersing you deeper into the journey of the meal.
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Every reservation includes a welcome beverage upon arrival. Depending on the evening, this may be a glass of bubbles or a craft cocktail.
Additional beverages will be available for purchase throughout the evening. We will offer a selection of cocktails, mocktails, beer & wine.
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The Radiant Table is designed as an immersive and communal dining experience.
Crafted for those who are passionate about food, storytelling, and engaging with both the ingredients and the chefs behind each dish.
Guests will be seated at shared tables, fostering an atmosphere of connection and conversation.
SEE THE RADIANT TABLE IN ACTION
YOUR table becomes the canvas.
Projection, sound, and story
converge around your plate.
SEEKING A MORE INTIMATE EXPERIENCE?
We do allow for full table or evening buyouts. Please contact us for more information.
Availability is limited.
BELLEVUE SQUARE
Sophisticated yet approachable, Bellevue is fast becoming one of the Pacific Northwest’s most exciting culinary destinations. Its walkable dining districts are home to acclaimed chefs, global influences, and a distinct commitment to excellence. It’s where innovation meets flavor—and where unforgettable experiences like The Radiant Table come to life.
565 BELLEVUE SQUARE
BELLEVUE, WA 98004
FAQs
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The Radiant Table is located at 565 Bellevue Square. We are located on the second floor of Bellevue Square.
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Each dinner experience is about 2 hours. The welcome lounge opens 45 minutes prior to dinner for a photo opportunity, welcome drink, and a chance to relax before the meal starts.
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Your reservation includes a welcome beverage, a 4-course meal and a projection mapped experience.
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We will clearly list any allergens in each menu. We offer a meat/seafood option or a vegetarian option only. If you have any additional questions regarding dietary needs, please reach out to us and we will see if we can accommodate.
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Reservations for The Radiant Table are communal as it is a shared experience. Each of our tables comfortably seats 8 guests.
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We always recommend a group wishing to sit together, should book under one reservation. However, if you know a friend that has booked separately, please email us at events@seproductions.us and we will do our best to accommodate your request.
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We ask that you dress to impress! We do offer a complimentary coat check upon arrival.
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There is parking located in nearby lots and garages. The closest garage will be Bellevue Square.
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As the table serves as the canvas for the evening we recommend you do not place any personal items on the table.
You are welcome to use your phone throughout the evening and capture the experience.
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Most evenings will welcome all ages. We may offer specific experiences that are 21+ only but they will be clearly listed as such.
Please note that regardless of age, each guest in attendance must have a paid reservation and that we do not offer a separate children’s menu.
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Yes, you may bring your own bottle of wine. There will be a corkage fee associated.
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Yes, The Radiant Table features a different chef and menu every single night. The content that is projection mapped will also change with each menu.
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The Radiant Table is in Bellevue for a limited time, as we are a pop-up experience! You can expect us to offer reservations for a window of 4-8 weeks.
