{"id":20400,"date":"2026-04-22T16:34:03","date_gmt":"2026-04-22T16:34:03","guid":{"rendered":"https:\/\/www.takeachef.com\/blog?p=20400"},"modified":"2026-09-24T14:54:32","modified_gmt":"2026-09-24T14:54:32","slug":"the-met-gala-at-your-table","status":"publish","type":"post","link":"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table","title":{"rendered":"The Met Gala at Your Table: Four Art-Inspired Menus from Our Private Chefs"},"content":{"rendered":"\n<section class=\"key-takeaways-box\">\n  <h2>Key Takeaways<\/h2>\n  <p class=\"ktb-tldr\"><strong>TL;DR:<\/strong> For the 2026 Met Gala, four Take a Chef chefs created art-inspired menus available from April 21 to May 6, 2026: Henry Rivera&#8217;s Van Gogh menu, Natasha Gomez&#8217;s Basquiat menu, Robert Ritchie&#8217;s Schiaparelli menu and Filippo Caporaso&#8217;s tasting in four acts. The collection has closed, but the chefs can still be booked.<\/p>\n  <ul>\n    <li><strong>The idea:<\/strong> At the Met Gala, the dinner has become part of the show, with chefs translating an exhibition&#8217;s theme into flavor and color. The collection brought that spirit to private homes, with each menu conceived as a tribute to an artist.<\/li>\n    <li><strong>A Night in Provence:<\/strong> Henry Rivera&#8217;s four-course menu, inspired by Vincent van Gogh, included a Golden Fields risotto, a Midnight Garden Caesar, Proven\u00e7al harvest lamb and a Velvet Night cheesecake, at $180 per guest.<\/li>\n    <li><strong>The Crown Collection:<\/strong> Natasha Gomez&#8217;s menu, inspired by Jean-Michel Basquiat and Haitian culinary heritage, featured accra, soup joumou, guinea fowl and pain patate, at $225 per guest, with 50 collectible menus.<\/li>\n    <li><strong>Schiaparelli and four acts:<\/strong> Robert Ritchie&#8217;s six-course menu for Daniel Roseberry&#8217;s Schiaparelli ran from caviar and oysters to surf and turf and a chocolate souffl\u00e9 at $258 per guest, and Filippo Caporaso&#8217;s four-act tasting moved from Dal\u00ed and Klimt to Bernini, Michelangelo and Magritte at $160 per guest.<\/li>\n    <li><strong>Booking the chefs now:<\/strong> The menus were offered only between April 21 and May 6, 2026 and won&#8217;t return in this form, but all four chefs are still on Take a Chef, where a booking includes groceries, service and cleanup.<\/li>\n  <\/ul>\n<\/section>\n\n\n\n<style>\n  \/* Preview-only styles \u2014 NOT part of the post content.\n     Remove this <style> block when pasting into WordPress.\n     The CTA buttons below use inline styles so they render anywhere. *\/\n  .deck { font-size: 20px; line-height: 1.5; color: #4a4a4a; font-style: italic; margin-bottom: 40px; }\n  ul.highlights { list-style: none; padding: 0; margin: 20px 0 24px; border-top: 1px solid #e5e5e5; }\n  ul.highlights li { padding: 12px 0; border-bottom: 1px solid #e5e5e5; font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 15px; letter-spacing: 0.01em; }\n  .details { font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 14px; color: #4a4a4a; letter-spacing: 0.02em; line-height: 1.6; margin: 16px 0 24px; }\n  .details strong { color: #1a1a1a; text-transform: uppercase; font-weight: 600; letter-spacing: 0.08em; font-size: 12px; }\n  .cta-wrap { margin: 28px 0 48px; }\n  .acts { margin: 20px 0 24px; border-top: 1px solid #e5e5e5; }\n  .acts > div { padding: 16px 0; border-bottom: 1px solid #e5e5e5; }\n  .acts strong { font-family: 'Helvetica Neue', Arial, sans-serif; font-size: 12px; letter-spacing: 0.12em; text-transform: uppercase; display: block; color: #1a1a1a; margin-bottom: 4px; }\n  .acts span { font-family: Georgia, serif; font-size: 16px; color: #4a4a4a; font-style: italic; }\n<\/style>\n<\/head>\n<body>\n\n<p class=\"deck\">From April 21 to May 6, 2026, four of our chefs opened a strictly limited collection of private dining experiences \u2014 each one a tribute to an artist, each one available only while the Gala's window was open.<\/p>\n\n<p>Every first Monday of May, the steps of the Metropolitan Museum of Art become the most photographed staircase in the world. The gowns, the jewels, the choreography of arrivals \u2014 they dominate the headlines the next morning. But beyond the carpet, inside the museum, another ceremony is unfolding in near silence: the one at the table.<\/p>\n\n<p>The Met Gala has always been understood as fashion treated as art. What fewer people talk about is that, over the last decade, its dining room has quietly become a canvas in its own right \u2014 a place where chefs are asked not simply to feed a crowd of several hundred, but to translate an exhibition's theme into flavor, color, and gesture. The menu is no longer a formality slid between the arrivals and the after-party. It is part of the show.<\/p>\n\n<p>In spring 2026, we wanted to bring that same spirit somewhere more intimate: your own dining room.<\/p>\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">\u00cdndice<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6ac765d949bd4\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"ez-toc-cssicon\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #182427;color:#182427\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #182427;color:#182427\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6ac765d949bd4\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table\/#where_food_meets_art\" >Where Food Meets Art<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table\/#an_exclusive_collection_april_21_%e2%80%93_may_6_2026\" >An Exclusive Collection, April 21 \u2013 May 6, 2026<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table\/#chef_henry_rivera_%e2%80%94_%22a_night_in_provence%22\" >Chef Henry Rivera \u2014 \"A Night in Provence\"<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table\/#chef_natasha_gomez_%e2%80%94_%22the_crown_collection%22\" >Chef Natasha Gomez \u2014 \"The Crown Collection\"<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table\/#chef_robert_ritchie_%e2%80%94_light_and_fresh_bold_flavors_with_spring_colors\" >Chef Robert Ritchie \u2014 Light and Fresh Bold Flavors with Spring Colors<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table\/#chef_filippo_caporaso_%e2%80%94_%22between_dream_and_stone%22\" >Chef Filippo Caporaso \u2014 \"Between Dream and Stone\"<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table\/#how_the_experience_works\" >How the Experience Works<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table\/#after_the_window_closed\" >After the Window Closed<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"where_food_meets_art\"><\/span>Where Food Meets Art<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p>To cook a menu for a night like the Met Gala is, in a sense, to read a curatorial brief. The chef studies the exhibition notes. They look at the palette of the artists on display, the silhouettes on the carpet, the cultural references being invoked by the designers dressing the room. And then, quietly, they begin to reverse-engineer a dinner from all of it \u2014 a plate of saffron and deep indigo because those were the colors of the painter in Gallery Three; a dessert that echoes a brushstroke; a single ingredient borrowed from a painter's home country and allowed, for one course, to carry the whole evening.<\/p>\n\n<p>It is food treated as gesture rather than garnish. The Gala's table is one of the very few places in the world where a chef is asked, for one night, to be something between cook and curator \u2014 and to accept that the work will be eaten, not hung.<\/p>\n\n<p>The four experiences in the collection below were built in exactly that register. Each one is a tribute, not a menu. And each was designed to be cooked in the most intimate room any of us has: a private home.<\/p>\n\n<h2><span class=\"ez-toc-section\" id=\"an_exclusive_collection_april_21_%e2%80%93_may_6_2026\"><\/span>An Exclusive Collection, April 21 \u2013 May 6, 2026<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p>Aligned with the Met Gala on May 4, Take a Chef opened a small, rigorously curated collection of art-inspired dining experiences. Four menus, four chefs, four artists. These were not adaptations of existing offerings \u2014 they were new work, conceived for the occasion, available only on a strictly limited basis. When the window closed on May 6, they closed with it.<\/p>\n\n<p>Below, the four chefs, and the worlds they built for the collection.<\/p>\n\n<h3><span class=\"ez-toc-section\" id=\"chef_henry_rivera_%e2%80%94_%22a_night_in_provence%22\"><\/span>Chef Henry Rivera \u2014 \"A Night in Provence\"<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div style=\"margin:20px 0 28px;\">\n  <img decoding=\"async\" src=\"https:\/\/d1zzxdyvtq79bu.cloudfront.net\/uploads\/images\/cache\/big\/39\/97\/90\/399794.jpg\" onerror=\"this.onerror=null;this.srcset=&#039;https:\/\/d1zzxdyvtq79bu.cloudfront.net\/context\/app\/images\/fallback\/chef_fallback.jpg&#039;\" alt=\"Photo from chef Henry Rivera\" width=\"240\" style=\"width:240px !important;height:240px !important;object-fit:cover !important;border-radius:10px !important;float:right !important;margin:6px 24px 12px 24px !important;\" fetchpriority=\"auto\" title=\"\">\n<\/div>\n<p class=\"inspiration\">Inspired by Vincent van Gogh<\/p>\n<p>Van Gogh's Provence is a country of yellow light and cobalt skies, of olive groves that bend under the mistral and fields that seem to hold their own warmth after the sun has gone. Chef Henry Rivera has translated that landscape into a four-course menu that eats like a painting caught at dusk \u2014 generous, luminous, and, by the end, quietly nocturnal.<\/p>\n\n<h4 class=\"highlights\" style=\"clear:right; padding-top:10px !important; font-weight: 600 !important;\"> Highlights<\/h4>\n<ul class=\"highlights\" style=\"clear:right;\">\n  <li>Golden Fields Risotto<\/li>\n  <li>Midnight Garden Caesar<\/li>\n  <li>Proven\u00e7al Harvest Lamb<\/li>\n  <li>Velvet Night Cheesecake<\/li>\n<\/ul>\n\n<p class=\"details\">\n<strong>Price<\/strong> &nbsp; $180 per guest<br>\n<strong>Availability<\/strong> &nbsp; April 21 \u2013 May 6, 2026 (now closed)\n<\/p>\n\n<div class=\"cta-wrap\">\n  <a href=\"https:\/\/www.takeachef.com\/en-us\/chef\/henry-rivera\" style=\"display:inline-block;padding:16px 40px;background-color:#1a1a1a;color:#ffffff;text-decoration:none;text-transform:uppercase;letter-spacing:0.18em;font-family:'Helvetica Neue',Arial,sans-serif;font-size:12px;font-weight:600;border:1px solid #1a1a1a;\">View Chef Profile<\/a>\n<\/div>\n\n<h3><span class=\"ez-toc-section\" id=\"chef_natasha_gomez_%e2%80%94_%22the_crown_collection%22\"><\/span>Chef Natasha Gomez \u2014 \"The Crown Collection\"<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div style=\"margin:20px 0 28px;\">\n  <img decoding=\"async\" src=\"https:\/\/d1zzxdyvtq79bu.cloudfront.net\/uploads\/images\/cache\/big\/74\/35\/40\/743542.jpg\" onerror=\"this.onerror=null;this.srcset=&#039;https:\/\/d1zzxdyvtq79bu.cloudfront.net\/context\/app\/images\/fallback\/chef_fallback.jpg&#039;\" alt=\"Photo from chef Natasha Gomez\" width=\"240\" style=\"width:240px !important;height:240px !important;object-fit:cover !important;border-radius:10px !important;float:right !important;margin:6px 24px 12px 24px !important;\" fetchpriority=\"auto\" title=\"\">\n<\/div>\n<p class=\"inspiration\">Inspired by Jean-Michel Basquiat<\/p>\n\n<p>Basquiat painted crowns above his figures as declarations of sovereignty \u2014 reminders that genius needs no permission. Chef Natasha Gomez takes that impulse and runs it through the culinary heritage of Haiti, building a menu that is at once riotous and deeply rooted: Neo-Expressionist on the surface, ancestral underneath. The soup joumou alone \u2014 the symbolic dish of Haitian independence \u2014 makes this one of the most personal menus in the collection.<\/p>\n<h4 class=\"highlights\" style=\"clear:right; padding-top:10px !important; font-weight: 600 !important;\"> Highlights<\/h4>\n<ul class=\"highlights\">\n  <li>Artisanal Accra Spheres<\/li>\n  <li>Heritage Soup Joumou<\/li>\n  <li>Grand Guinea Fowl \"Radiant Child\"<\/li>\n  <li>Pain Patate Dessert<\/li>\n<\/ul>\n\n<p class=\"details\">\n<strong>Price<\/strong> &nbsp; $225 per guest<br>\n<strong>Availability<\/strong> &nbsp; 50 collectible menus, April 21 \u2013 May 6, 2026 (now closed)<br>\n<strong>Wine pairing<\/strong> &nbsp; Curated sommelier selection, purchased separately\n<\/p>\n\n<div class=\"cta-wrap\">\n  <a href=\"https:\/\/www.takeachef.com\/en-us\/chef\/natacha-natacha\" style=\"display:inline-block;padding:16px 40px;background-color:#1a1a1a;color:#ffffff;text-decoration:none;text-transform:uppercase;letter-spacing:0.18em;font-family:'Helvetica Neue',Arial,sans-serif;font-size:12px;font-weight:600;border:1px solid #1a1a1a;\">View Chef Profile<\/a>\n<\/div>\n\n<h3><span class=\"ez-toc-section\" id=\"chef_robert_ritchie_%e2%80%94_light_and_fresh_bold_flavors_with_spring_colors\"><\/span>Chef Robert Ritchie \u2014 Light and Fresh Bold Flavors with Spring Colors<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div style=\"margin:20px 0 28px;\">\n  <img decoding=\"async\" src=\"https:\/\/d1zzxdyvtq79bu.cloudfront.net\/uploads\/images\/cache\/big\/22\/37\/70\/223773.jpg\" onerror=\"this.onerror=null;this.srcset=&#039;https:\/\/d1zzxdyvtq79bu.cloudfront.net\/context\/app\/images\/fallback\/chef_fallback.jpg&#039;\" alt=\"Photo from chef Robert Ritchie\" width=\"240\" style=\"width:240px !important;height:240px !important;object-fit:cover !important;border-radius:10px !important;float:right !important;margin:6px 24px 12px 24px !important;\" fetchpriority=\"auto\" title=\"\">\n<\/div>\n<p class=\"inspiration\">Inspired by Daniel Roseberry (Schiaparelli)<\/p>\n\n<p>Daniel Roseberry's Schiaparelli is couture reimagined as sculpture \u2014 surreal, exacting, unapologetically maximalist. Chef Robert Ritchie's answer is a six-course menu that matches that precision with the luminosity of early spring: caviar, oysters, scallop, salmon \u2014 ingredients chosen for their clarity and built up in layers that read, course after course, like a runway in motion.<\/p>\n<h4 class=\"highlights\" style=\"clear:right; padding-top:10px !important; font-weight: 600 !important;\"> Highlights<\/h4>\n<ul class=\"highlights\">\n  <li>Caspian Sea Caviar Service with Bellinis<\/li>\n  <li>Oysters with Green Peppercorn Champagne Mignonette<\/li>\n  <li>Sea Scallop Crudo with Seaweed Fris\u00e9e<\/li>\n  <li>Surf and Turf with Filet Mignon &amp; Jumbo Prawns<\/li>\n  <li>Vanilla Butter Poached Scottish Salmon<\/li>\n  <li>Warm Dark Chocolate Souffl\u00e9 with Dulce de Leche Cream<\/li>\n<\/ul>\n\n<p class=\"details\">\n<strong>Price<\/strong> &nbsp; $258 per guest<br>\n<strong>Availability<\/strong> &nbsp; April 21 \u2013 May 6, 2026 (now closed)\n<\/p>\n\n<div class=\"cta-wrap\">\n  <a href=\"https:\/\/www.takeachef.com\/en-us\/chef\/robert-ritchie\" style=\"display:inline-block;padding:16px 40px;background-color:#1a1a1a;color:#ffffff;text-decoration:none;text-transform:uppercase;letter-spacing:0.18em;font-family:'Helvetica Neue',Arial,sans-serif;font-size:12px;font-weight:600;border:1px solid #1a1a1a;\">View Chef Profile<\/a>\n<\/div>\n\n<h3><span class=\"ez-toc-section\" id=\"chef_filippo_caporaso_%e2%80%94_%22between_dream_and_stone%22\"><\/span>Chef Filippo Caporaso \u2014 \"Between Dream and Stone\"<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div style=\"margin:20px 0 28px;\">\n  <img decoding=\"async\" src=\"https:\/\/d1zzxdyvtq79bu.cloudfront.net\/uploads\/images\/cache\/big\/42\/17\/90\/421798.jpg\" onerror=\"this.onerror=null;this.srcset=&#039;https:\/\/d1zzxdyvtq79bu.cloudfront.net\/context\/app\/images\/fallback\/chef_fallback.jpg&#039;\" alt=\"Photo from chef Filippo Caporaso\" width=\"240\" style=\"width:240px !important;height:240px !important;object-fit:cover !important;border-radius:10px !important;float:right !important;margin:6px 24px 12px 24px !important;\" fetchpriority=\"auto\" title=\"\">\n<\/div>\n<p class=\"inspiration\">An Artistic Tasting in Four Acts<\/p>\n\n<p>Of the four experiences in the collection, Chef Filippo Caporaso's is perhaps the most theatrical \u2014 a tasting menu built as a play in four acts, each borrowed from a different master. It is meant to be eaten slowly, and in order. Surrealism gives way to gilded opulence; opulence gives way to the quiet monumentality of sculpture; and the final course, under Magritte, turns the whole evening on its head: what you see, by design, is not quite what you taste.<\/p>\n<h4 class=\"highlights\" style=\"clear:right; padding-top:10px !important; font-weight: 600 !important;\"> Highlights<\/h4>\n<div class=\"acts\">\n  <div><strong>Act I \u2014 The Surreal Feast<\/strong><span> Dal\u00ed<\/span><\/div>\n  <div><strong>Act II \u2014 The Golden Icon<\/strong><span> Klimt<\/span><\/div>\n  <div><strong>Act III \u2014 The Living Marble<\/strong><span> Bernini &amp; Michelangelo<\/span><\/div>\n  <div><strong>Act IV \u2014 The Illusion<\/strong><span> Magritte<\/span><\/div>\n<\/div>\n\n<p class=\"details\">\n<strong>Price<\/strong> &nbsp; $160 per guest<br>\n<strong>Availability<\/strong> &nbsp; April 21 \u2013 May 6, 2026 (now closed)\n<\/p>\n\n<div class=\"cta-wrap\">\n  <a href=\"https:\/\/www.takeachef.com\/en-us\/chef\/filippo-caporaso\" style=\"display:inline-block;padding:16px 40px;background-color:#1a1a1a;color:#ffffff;text-decoration:none;text-transform:uppercase;letter-spacing:0.18em;font-family:'Helvetica Neue',Arial,sans-serif;font-size:12px;font-weight:600;border:1px solid #1a1a1a;\">View Chef Profile<\/a>\n<\/div>\n\n<h2><span class=\"ez-toc-section\" id=\"how_the_experience_works\"><\/span>How the Experience Works<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p>The experience itself was designed to be as considered as the menus, and booking a private chef on Take a Chef still works the same way. You browse the chefs, choose the one whose vision speaks loudest to you, and reserve directly through Take a Chef. On the evening itself, you welcome the chef into your home, and from that moment the night is theirs to stage. Groceries, service, cleanup \u2014 all of it included. For a few hours, you are simply a guest at your own table.<\/p>\n\n<h2><span class=\"ez-toc-section\" id=\"after_the_window_closed\"><\/span>After the Window Closed<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p>The collection was deliberately small, and the window was narrow. Between April 21 and May 6, 2026, these four menus existed as a set; after that, they dissolved back into each chef's private practice and will not be offered again in this form. The four chefs are still on Take a Chef: their profiles are linked above. If you have ever wondered what the Met Gala would taste like \u2014 not as spectacle, but as an evening \u2014 this was the closest anyone has come to answering.<\/p>\n<\/body>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Key Takeaways TL;DR: For the 2026 Met Gala, four Take a Chef chefs created art-inspired menus available from April 21 to May 6, 2026: Henry Rivera&#8217;s Van Gogh menu, Natasha Gomez&#8217;s Basquiat menu, Robert Ritchie&#8217;s Schiaparelli menu and Filippo Caporaso&#8217;s tasting in four acts. The collection has closed, but the chefs can still be booked. &#8230; <a title=\"The Met Gala at Your Table: Four Art-Inspired Menus from Our Private Chefs\" class=\"read-more\" href=\"https:\/\/www.takeachef.com\/blog\/en\/the-met-gala-at-your-table\" aria-label=\"Read more about The Met Gala at Your Table: Four Art-Inspired Menus from Our Private Chefs\">Read more<\/a><\/p>\n","protected":false},"author":14,"featured_media":20428,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_title":"Met Gala Food at Home: Four Art-Inspired Chef Menus","rank_math_description":"Four private chefs turned art into menus for the 2026 Met Gala, from Henry Rivera's A Night in Provence to Filippo Caporaso's Between Dream and Stone.","rank_math_focus_keyword":"met gala food","footnotes":""},"categories":[272],"tags":[],"class_list":["post-20400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events-and-ideas"],"_links":{"self":[{"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/posts\/20400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=20400"}],"version-history":[{"count":25,"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/posts\/20400\/revisions"}],"predecessor-version":[{"id":25998,"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/posts\/20400\/revisions\/25998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/media\/20428"}],"wp:attachment":[{"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=20400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=20400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.takeachef.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=20400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}