About The Commune Table
The Commune Table was founded by Chef Payal Thakurani as a place where food, learning and community come together.
Born in India, Payal moved to Hong Kong in the late 1990s, where she spent her formative years immersed in one of Asia’s most vibrant food cultures. She later lived and worked in Shanghai and Singapore, experiences that profoundly shaped her approach to cooking, teaching and hospitality.
After founding Commune Kitchen in Shanghai in 2012 and later growing it into one of Singapore’s leading cooking schools, Payal spent more than a decade teaching thousands of students through hands-on classes, corporate workshops, online courses and culinary events.
The Commune Table is the next chapter in that journey — a more personal and immersive space dedicated to food, learning and meaningful connections.
Today, Payal divides her time between India and Southeast Asia, drawing inspiration from the places she has called home and the cuisines she loves to cook. Her expertise spans Chinese, Indian, Italian, Thai and Middle Eastern cooking, alongside sourdough baking, fermentation and modern home cooking.
At The Commune Table, food is never just about recipes. It is about understanding ingredients, mastering techniques, preserving traditions and sharing stories. Guests are invited to learn not just how to cook, but why certain methods work and how to become more confident and intuitive in the kitchen.
Whether through private dining experiences, hands-on culinary workshops, online courses or special events, The Commune Table celebrates seasonal ingredients, thoughtful cooking and genuine hospitality. Freshly baked breads, house-made ferments, home-brewed kombucha and food meant for sharing are at the heart of every gathering.
Our goal is simple: to bring people together through the universal language of food.
