Featured Chefs: Albert Warnaar (Smyth Chicago), Mark Margiotta (pretty to think so), Keith Blauschild (The Cook & The Cork), Yoon Choi, Victoria Androsz (Vici Design NYC), Jose Lopez (Casa Chameleon, Costa Rica) and Peiyuan Nung (The Collab)
Venue: THesis Hotel Miami, Coral Gables, Florida
Overview: At this annual gala on November 20, 2025, guests enjoyed a night of culinary excellence created by Culinary Institute of America (CIA)-trained chefs. The event—which raises funds for the Flavors Beyond Borders Scholarship, supporting the next generation of culinary talent—is presented by Nolan Reynolds International (NRI), a luxury hospitality company, and its experiential hospitality brand INMERSO Foundation, in partnership with the CIA.
In addition to an al fresco, multi-course dinner with wine pairings, the evening included live performances two Grammy award-winning artists: jazz guitar virtuoso Fabrizio Sotti and the headliner, Jamaican-American reggae fusion star Shaggy, known for hits like “Boombastic.” The night wrapped up with an after-party at Ivy Rooftop featuring dueling DJs, cigars and cocktails.
Menu Highlights: Amuse-bouches included Chef Albert Warnaar’s Brioche Toast with “Egg Sauce,” Chef Mark Margiotta’s Fall Squash Bread and Chef Keith Blauschild’s Chilled Tarragon Lobster Salad One-Bite Taco. Entrées ranged from Butter Poached Halibut to Crispy Duck Confit and Miso-Glazed Short Rib, and the meal closed with desserts by Chefs Yoon Choi (Ga-eul) and Victoria Androsz (Tropical Coconut Dessert). Wine pairings included 2023 Fontanafredda Timorasso and 2004 Boizel Champagne Joyau de France.
Décor Details: “For dinner, we created long imperial-style tables by connecting our royal tables, allowing over 200 guests to share an intimate, communal tasting experience,” says the event’s planner, Monica Berincua, founder of Top’s Events.
Wishbone chairs provided a natural contrast to the all-white aesthetic and suited the outdoor setting at THesis Hotel Miami. Neutral linens set a clean foundation, topped by clear gold-rimmed charger plates, crystal glassware and polished gold flatware.
Low arrangements of hydrangeas, roses and snapdragons, accented with flexi grass, offered volume and elegance without competing with the menu’s aromas. White-linen high-tops and wishbone barstools at the welcome reception carried the design into dinner, while warm lighting woven through surrounding trees wrapped the space in an intimate glow.
Takeaway Tips from Monica Berincua of Top’s Events
- Treat the plan as a living document. For events with many moving parts (multiple chefs, evolving headcounts, changing floor plans), flexibility is key: “From the start, we approached the planning process as dynamic rather than fixed. When updated needs surfaced, such as additional table space or traffic-flow adjustments, our team came prepared to act accordingly. In short: anticipate change, build buffers into your plan, and always design with the guest journey in mind.”
- Keep all partners in the loop. Communication is everything—with every vendor, team member, chef, hotel partner and service lead. Says Berincua: “When everyone is informed and empowered, the final product reflects collaboration at its best.”
