Aubergine manager finds service success.

Dinner at Aubergine is about so much more than sustenance – it’s a symphony with a chorus of servers moving around the intimate dining room delivering exquisite dishes and pouring premium wines. Overseeing this coordinated culinary crew is Jasmine Senaveratna, restaurant manager.

Behind all the luxurious plates, Senaveratna says humility of service is critical to the Aubergine experience: “I can’t tell you how much genuine eye contact, a shared smile or laugh uplifts morale and service.” Some diners may be apprehensive about “stuffy” fine dining, but Senaveratna emphasizes the notion of pretension is fading.

Weekly: What does service mean to you?

Senaveratna: Oh, so many layers! It means giving your full sensory presence, heart and mind to your guests and team. You harness those components to anticipate and meet guest needs, while creating a comfortable and comforting environment.

Why get into hospitality?

My father is a retired chef, and his brother owns two restaurants in France. I grew up in it without knowing I’d gravitate to it. While working in public health I realized how much I loved talking about food and food culture with my patients. I always sat at the chef’s counter when dining because I observe it with pleasure. I decided to jump into restaurant life about a decade ago and never looked back.

Is fine dining still relevant?

There’s a definite, palpable desire for intimacy and attention to service and for a relationship between the guest and chef that’s both one of awe and education – and fine dining covers those wants. Perhaps the outer layers have changed. The definition and look of fine dining are evolving, and that’s what makes fine dining ever so fascinating!

Editor's note: This story has been updated to reflect the following correction. Jasmine Senaveratna's title is restaurant manager for Aubergine, not general manager.