On a weekday evening, braving heavy traffic, we arrive at a discreet door that leads us to Bare that brings together a cocktail bar, a rotating art gallery, an espresso bar and a restaurant with the promise of a new chef’s table experience every four months.

For Chapter 3.0, the restaurant invited 36-year-old Finnish chef Toni Toivanen, whose culinary journey includes stints at Helsinki’s Chez Dominique and a decade at Copenhagen’s Noma, as well as experience in New York and Tokyo. He joins hands with resident chef Aman Singhal, and the result is less about defining a single cuisine and more about his craft built around curiosity, camaraderie and the freedom to let time and place shape food. The celebrated chef explains his philosophy and vision.