About Table X

Table X was started by a team of chefs who saw a need for something different.

After graduating from The Culinary Institute of America in Hyde Park, NY and working in traditional, fine dining restaurants along the East Coast, Mike Blocher & Nick Tramp knew the experience could be – and needed to be – reimagined to better meet the needs of today’s guest and today’s planet. And they found Salt Lake City to be the perfect place to continue their culinary journey. 

At the core of Table X is the belief that the best food is that which celebrates the Earth, this is why Table X commits itself to serving hyper- seasonal, sustainable food of unparalleled quality. We go beyond the traditional farm-to-table experience, letting the bounty of our own backyard garden inspire our ever-changing seasonal menu.

Today, chef Mike oversees all operations of the restaurant and bakery, working with a very skilled team of chefs, bakers, and front of house professionals. The group continue to strive to craft an experience that both surprises and comforts, with unique dishes inspired by the local landscape that leave you feeling just a little bit better than before. 

For too long, the fine dining experience has felt stuffy and old-fashioned. We’re here to prove it can be modern, fun, and something everyone can – and should – experience regularly.

Modern dining room with a long dark table set with glasses, black napkins, and small flower arrangements, surrounded by wooden chairs, with stylish hanging lights above and artwork on the wall.
Empty restaurant with modern decor, dark leather booths, white tables, wooden chairs, and pendant lighting.
Chef wearing glasses and a white uniform, working in a professional kitchen, illuminated by overhead pendant lights.

Our Team

Table X has evolved and changed in many ways over the years, one of the most important changes being how our team has expanded and grown from just being a chef-owner-operated restaurant to a multifaceted operation with a growing team of highly skilled individuals.

In the restaurant, Chefs David & Liv work alongside our Front of House Captain Brooke to create memorable dining experiences for our guests. Meanwhile, downstairs in the bakery Neil, Alexa, and their team craft some of the most exquisite and sought after breads and pastries in the state and even country. 

Our Team:

Chef / Owner / Operator: Mike Blocher

Owner: Nick Tramp

Horticulturist & Garden Manager: Gwen Orchard

Table X Restaurant

Chef De Cuisine: David Wright

Sous Chef: Olivia Bradley-Catmull

Front of House Captain: Brooke Bremer

Table X Bread

Head Baker: Neil Hopkins

Pastry Chef: Alexa Chandler

Our Garden

Even in its earliest stages, when Table X was nothing more than a concept, sustainability was always a key factor. But as Table X began to take shape, the opportunity for sustainability presented itself in an unexpected and exciting way in the shape of our very own garden.

What started as empty land behind an abandoned building has since become a 13-bed garden that provides us the food we serve every single night. Throughout the year, it produces hundreds of pounds of fresh produce and herbs. Even in the cold Utah winters, our garden makes an appearance at every service through house-preserved, pickled, canned, dried, and aged ingredients.