At a major international sporting tournaments such as Ryder Cup or F1, food and beverage isn't background noise — it's the part guests remember longest. What's in their glass. How the table looks before they sit down. Whether the bar already knows what they drink.

Get that right for one night and it's a nice touch.

Get it right for an entire tournament week — across chalets, VIP parties, and executive housing — and it's the thing guests talk about for years.

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That's the standard I built with a partnered agency across international tournaments for a major client, and again at the World Economic Forum: cocktail lists, wine lists, pairing logic, table-scaping, and menus that shift night to night instead of repeating.

Flair bartender world champions behind the bar. Chefs with Michelin backgrounds in the kitchen. Mixologists and collaborators pulled in from legendary venues across continents, briefed precisely enough to execute at speed, every night, under pressure. Ice sculptures built as drink vessels, not decoration — because the small details are the ones people actually notice.

The VIP housing playbook and operating toolkit I authored is still the standard the program runs on.

Creative and aesthetic direction — florals, styling, the feel of a dinner, chalet or VIP space — is co-led with the same instinct: nothing generic, nothing left to chance.

 

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