This Is How to Turn the Most Basic Dish into a Work of Art, According to a Chef

People say you should never judge a book by its cover, but let’s face it: When it comes to a good meal, that’s seldom the case. Sure, you might venture out to a buzzy restaurant for the captivating, mouth-watering flavors, but seeing an expertly-displayed dish is certainly a bonus. For Patrick Prager, abstract artist and executive chef of Silverado Resort in Napa Valley, a plate is not that different from a blank canvas.

“I think about color, balance, and negative space the same way I would in a painting, so every element feels intentional,” he explains. “The goal is for the dish to be visually striking while also guiding the guest through flavor and texture.”

Fancy, schmancy plating might seem reserved for an upscale eatery, but in reality? There are plenty of ways to transform even the most basic meals into beautiful, multi-sensory works of art. To help, Chef Prager is sharing his tips to make a meal look just as great as it tastes.

Silverado Resort

Layer Up 

Perhaps the easiest way to create a beautiful display is to think in layers. “I like to start with a base, like a purée, then add the vegetables, place the protein on top, and finish with sauce around the plate,” Chef Prager explains. From there, he likes to sprinkle fresh herbs or a drizzle of olive oil to make the dish look “polished without extra effort.” 

Most of the time, Chef Prager likes to place the star of the dish in the foreground. After all, if you’re ordering sirloin steak, the juicy, tender slices of meat shouldn’t be hiding underneath caramelized onions or mushrooms. That said, Chef Prager says there are some situations where he prefers to make the food itself the dish’s canvas. “For a dish like a crab salad, I might spread the crab into a large circle covering the plate, then garnish with aiolis, microgreens, and other small touches,” he explains.

Chef Prager says that a well-plated course should guide the guest through flavor and texture, so think of your layering as a way to create the perfect bite. For example, does your chicken need to be doused in sauce or will having a puree layered underneath give you the chance to dip whenever you want? “Simple techniques like this instantly make a dish feel elevated and visually striking,” he says. 

Find a Middle Ground with Garnishes 

From freshly chopped herbs to edible flowers, Chef Prager says garnishes are an easy, low-stakes way to bring color and texture to any dish. “I like to balance soft, crunchy, and crisp elements while playing with vibrant and contrasting colors,” he explains. “It’s not just for looks; these contrasts also highlight flavors and make every bite more interesting.” While this culinary pro likes to add fresh or colorful garnishes to “break up the browns and neutrals” that are typically on a plate, he says there’s a limit. “People also tend to over-garnish,” he explains.

The solution? In addition to selecting garnishes that will introduce different colors and textures, consider practicality. “If it doesn’t add flavor or texture, it doesn’t belong on the plate,” he says.

Silverado Resort

Use Your Go-To Kitchen Tools 

Believe it or not, you don’t need a whole new arsenal of kitchen tools to plate your meals like a pro. In fact, Chef Prager encourages you to use what you have at home. “One trick I love is using a spoon to make a simple purée circle on the plate,” he says. “It instantly looks elevated.”  He also loves to add a few “swooshes or dots” of sauce or oil, and always finishes with a small garnish or fresh herb. “It feels like a restaurant dish without much finesse required,” he notes.

Embrace Negative Space

Chef Prager’s biggest plating don’t? Overcrowding your dish. “Less is more, and a little negative space makes food look intentional,” he explains. If you’re wondering how much food you should add to your plate, look down at your hands. Many foodies use the hand portion method to suss out the proper serving size for their needs. For example, the average woman should have a helping of protein that’s about as large as their palm and a fist-sized serving of carbs. Of course, if proper portions make your plate look overcrowded, you can always put less on your dish and head back for seconds. It can be our little secret!

Silverado Resort

Have Fun

A delicious, design-minded display might wow the crowd at your next dinner party, but Chef Prager says plating should always be creative, not stressful. “The biggest thing is to relax and enjoy the process,” he shares. “Remember, the plate is your canvas, so have fun and let your personality shine through in every dish.” Go ahead, play with color, texture, and layers—and don’t sweat a misplaced basil leaf.  Whether you’re cooking for the masses or just yourself, these small, intentional details are bound to make your next meal even more special.