INDIVIDUAL PROJECTS RUN BY OUR TEAM:
3 Michellin Star Chef MASSIMO BOTTURA- 1 night 6 hands events
Chef Massimo Bottura and his protege Bernardo Paladini, both renowned master of their craft, had traveled from overseas to showcase his unique culinary talents at Mila Miami. the menus was a 4 hands creation with Mila Omakase chef s Reiji Yoshizawa. Each dish of the 10 course menus was a work of art, meticulously prepared and presented with precision. From innovative appetisers to exquisite main courses and decadent desserts, every bite was a revelation of flavours and textures that delighted the senses.
Throughout the evening, the Chef Massimo Bottura shared stories and insights behind his creations, providing a glimpse into the inspiration and passion that drove his culinary expertise. Guests were enthralled by his culinary skills and the creative fusion of ingredients that brought each dish to life.
2 Michelin Star Chef EDSON YAMASHITA- 2 night 4 hands dinner
Guests at the Mila Omakase in Miami were treated to an incredible 10-course tasting menu experience lasting two hours, curated by the talented Chef Edson Yamashita and chef Reiji Yoshizawa. Chef Yamashita brought the power and unique culinary DNA from his fantastic 2 Michelin star venue in Sao Paulo, offering guests a truly exceptional dining experience. The guests left with satisfied palates and hearts full of appreciation for the unforgettable experience. Chef Edson had not only provided an exceptional dining experience but had also created a lasting memory of culinary excellence that would linger in their minds long after the event had ended.
1 Michelin Star Chef ANTHONY JEHANNO- 3 months POP UP
Launching our restaurant in the AlUla region in Saudi Arabia was a magical location.
Working for the Royal Commission of Alula, Mistral hospitality and The Guest Chef were asked to create a luxury restaurant Pop Up to show case the wonderful desert region of AlUla and its tombs from the Nabataean civilisation.
The project was based remotely in the desert area of Madain Saleh so our restaurant was amidst the tombs in the open air of the desert. Not without its logistical challenges but expert collaboration with local partners and the ingenuity and depth of character from the Mistral and The Guest Chef team made this possible. We brought together some of the finest culinary talent and a 60 strong team from around the world to delight thousands of guests, influencers and VIP’s to tell the story of this incredible area. We provided a 6 and 9 course tasting menu, afternoon tea lounge and a masterful display of Mocktails and drinks. Working closely with local supply chain from the bountiful local Oasis we were able to provide fresh produce from farm to fork on a daily basis.
https://youtu.be/fMV0bdj2ZbI?feature=shared