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In this essay we intend to discuss the modern table fellowship meals, with the backdrop of the food and the work of chefs. These professionals, through the formulation of the menus, enable people to eat whatever they want and to try new flavors, and favor the incorporation of new food modes. Therefore, the aim was to investigate and discuss the role of creativity of the chefs in preparing menus and the impacts of this action on food consumption. In this investigation were conducted semi-structured interviews with heads of a la carte restaurants located in the south central region of Belo Horizonte, Minas Gerais state, Brazil. The interviews were conducted by the saturation of information and the processing and interpretation of results allowed to establishing a relationship between the manifest content in the discourse and the scientific literature. The creative process of the heads and therefore their influence on new modes of contemporary food, may indicate a new route for studies related to eating behavior. It was found that, in times of food modernity, creativity, personal and professional experience and the excitement caused by it on the client are foundations of the work of the chef. [ABSTRACT FROM AUTHOR]