Raised in Yorkshire, England, Executive Chef Lee Bennett was head chef at Gordon Ramsay’s Savoy Grill, worked at Alain Ducasse’s Hotel Plaza Athenee in Paris, and has cooked at events for the likes of David Beckham, and the royal family.

Now, he’s bringing his years of classical training and a bit of British sensibility to Bourbon Steak & Bourbon Pub at Levi’s Stadium in Santa Clara.

Most notably with table-side service with carts, which he hopes will distinguish Bourbon Steak from other steakhouses in the area.

“The older people remember table service and love it,” Bennett says. “And it’s so old-fashioned that Millennials have never seen it, so they think it’s cool.”

Each day, Bennett plans to feature a rotating special done table-side. It will include everything from beef Wellington or Dover sole finished table-side to bananas Foster flamed in front of diners.

Last week, I had a chance to check out the new offerings, when I was invited in as a guest of the restaurant.

Bennett took over the helm at the steak house and adjacent Bourbon Pub in January — just in time for the Super Bowl. Although his wife is American, Bennett says he was still getting the hang of football in the states, when the big game descended upon him.

“I don’t know the game too well,” he says with a chuckle. “But it was a phenomenal experience. We opened up the restaurant after the game because Beyonce, Stephen Curry and others wanted a bite to eat. It was great!”

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