Table XII

Sanctuary's award-winning culinary team welcomes you to Table XII, a private dining room with all-new, fully customizable menus and specialized offerings developed by Executive Chef Matthew Hobbs.

With sliding glass doors opening directly into the open kitchen, guests get a glimpse into the chef’s kitchen before dining and can enjoy watching the culinary precision in action.

Inside the Table XII dining space, you have the option to order from our elements dinner menu à la carte or create a prix fixe dinner menu just for you! You can also select from one of our brand new chef experiences, crafted exclusively for guests dining in Table XII. These menus can be tailor made for your group and offer wonderful insight into the kitchen. We also offer add-ons and enhancements that can be served prior to sitting down to your meal which deliver a fully immersive experience as the chef welcomes you into the kitchen to join him at the chef’s Island for a culinary experience to remember.

There is $2,500 food and beverage minimum for this room, plus 8.8% tax and a 24% service charge and can comfortably sit up to 14 people.

Chef Matthew Hobbs

Chef Matthew Hobbs is an accomplished culinary professional with 20 years of experience, known for his focus on sustainability, community, and creating dishes that highlight fresh, high-quality ingredients. Throughout his career, Chef Hobbs has had the opportunity to work in some of the most prestigious kitchens, including the Michelin-starred Blue Duck Tavern in Washington, D.C. He had the privilege of working under renowned chefs Vitaly Paley and Paul McCabe—both James Beard Award winners and celebrated innovators in the culinary world. Their mentorship helped him refine his culinary techniques and deepen his understanding of the balance between creativity and precision in the kitchen.

Before joining the Sanctuary team, Chef Hobbs served as the Executive Chef at King Estate Winery in Oregon. There, he worked closely with the winery’s 40-acre organic farm, utilizing its daily harvests of seasonal produce to craft dishes that celebrated the natural flavors of the land. His commitment to farm-to-table practices and sustainable cooking methods furthered his dedication to supporting local agriculture and minimizing environmental impact.

Chef Hobbs was also highly involved with Feed the Mass, a nonprofit organization based in Portland, Oregon, that works to combat food insecurity by providing nutritious meals to underserved communities. His hands-on approach with Feed the Mass not only reflected his culinary expertise but also his deep commitment to using food as a tool for social change and community support.

Chef Hobbs’ blend of culinary expertise, passion for sustainability, and dedication to community service has made him a respected leader in the industry. His work continues to inspire others, both in the kitchen and beyond, as he strives to create positive change through his commitment to exceptional food and the communities he serves.