The hands behind the kitchen
Four people run Lantern Table Kitchen between them, from the first croissant rolled before dawn to the last cortado poured before close. Here is who is on the pass, who is behind the pastry counter and who will answer your message, along with the dishes each of them looks after.
Kitchen, counter and floor
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Eleanor Pryce
Founder and host
Eleanor Pryce founded Lantern Table Kitchen on Lantern Row and still sets the rhythm of the room, greeting walk-ins, guiding first-time guests through the menu and checking the day’s plate against what the growers actually brought in. She reads every long-table enquiry herself and replies with the dates that are genuinely open, so a birthday or a work lunch is planned properly from the first message to the final toast.
Service focus
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Tomás Reyes
Head chef
Trained at the Culinary Institute of America, Tomás Reyes has spent fourteen years in seasonal, farm-to-table kitchens and holds ServSafe food safety certification. He writes the lunch plate each morning around the week’s produce and bakes the house loaf hours before the door opens, keeping allergen-safe prep stations in order around the one oven the kitchen shares. Allergy questions sent ahead reach him before your visit.
Service focus
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Nadia Ferrante
Pastry and coffee lead
Classically trained in French pâtisserie at Le Cordon Bleu, Nadia Ferrante brings nine years of pastry work to the counter. She laminates and shapes the croissants, danishes and cardamom knots before dawn, then turns to the espresso bar, choosing the small-lot roasts we pour and tasting every delivery. Larger pastry orders and coffee for the long table are quoted by Nadia in writing.
Service focus
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Jonah Whitfield
Guest experience coordinator
Jonah Whitfield answers every message that reaches the kitchen, talks guests through what to expect on the day and makes sure allergy and dietary notes reach Tomás before you arrive, so nothing has to be explained twice at the table. Everyday seats are walk-in, so Jonah keeps no reservation book: he replies in writing during opening hours, and a long-table request stands once his reply confirms it.
Service focus
Contact
Have a question for the kitchen?
Ask Tomás about an ingredient, Nadia about a pastry order or Eleanor about the long table. Your message reaches the right person, though asking for someone by name does not hold a table.