At Eight Tables, chef de cuisine Floyd Nunn is defying expectations of Chinese food in more ways than one. Navigating within the vision of George Chen’s modern Chinese cuisine, Nunn has been able to push himself to new heights, working with Chinese delicacies like fish maw and sea cucumber and conceptualizing dishes outside the rules of a Western kitchen. “Cooking is such a sensual task, and when I approach a product I see it, feel it, smell it, taste it – all prior to cooking it”.