1. Head Chef David Punch marvels at a slice of a seedless Meyer lemon while preparing dinner Tuesday night at the acclaimed Jamaica Plain restaurant, Ten Tables . Punch has been head chef at Ten Tables for three years and was named Boston’s Best Up-and-Coming Chef for 2007 by Boston Magazine. Photographs by Sarah Beth Yoder

2. Chef Punch chops bundles of chives for garnish on the scallop dish he has created for tonight’s menu. Named 2007’s Best Affordable Romantic Restaurant by Boston Magazine, Ten Tables , which literally has ten tables, features a different themed menu every night, Tuesday’s being the food and wine of Argentina.

3. Always handy is Chef Punch’s notebook full of his favorite recipes and menu ideas, including Tuesday night’s Meyer lemon salsa recipe. Before becoming Head Chef at Ten Tables , Chef Punch worked at other popular Boston restaurants like Upstairs on the Square and Rendezvous.

4. Ten Tables Head Chef Punch and Sous Chef Trey Namino plate Tuesday night’s first course dish, seared scallops with Meyer lemon salsa on a bed of poached beets. On Tuesday nights, Chef Punch prepares a pri fixe menu of four courses, where each course is paired with a wine selection. “We’re always completely booked on Tuesdays,” said Chef Punch. “Diners love the experience and are always surprised at what I dish out for them.”

5. Chef Punch plates a dish in the small open kitchen before it’s sent to the dining room just a few feet away. “All the diners watching used to make me really nervous,” said Chef Punch. “But now I’m used to it and I think it’s really fun. I love being able to go out into the dining room and talk to people about their food and they always tell me how much they enjoy watching me cook. It really is a cozy, friendly place.”