Super Bowl tailgates with Navajo fry bread in Phoenix—and Cuban pastelitos in Miami. Full coffee and affogato bars, customizable with a plethora of candy and toppings. Reusable serviceware, specialty cocktails and seasonal produce sourced locally.
Clearly, this isn’t your grandfather’s large-scale catering.
It’s what guests will find, however, when they attend a prestigious major event catered by Landmark Experiences, which is meeting the demand for high-quality food and presentation at citywide functions. The initiative, recently launched by Elior North America (ENA) Dining and Events, brings together the company’s five catering brands—Constellation Culinary Group, Abigail Kirsch, Design Cuisine, Corporate Chefs and Lancer Hospitality.
At high-profile gatherings like the Miami Grand Prix, Preakness Stakes and Veuve Clicquot Polo Classic, Landmark Experiences is catering to the masses with customized menus that emphasize presentation and sustainability.
“Landmark Experiences was created to orchestrate hospitality on an unparalleled scale,” said Nicole Hernandez, vice president of sales and the visionary behind the portfolio. “From exclusive VIP lounges to immersive, high-energy hospitality suites, our team serves thousands of guests, offering a new level of indulgence, precision and culinary excellence that enhances the magnitude of the occasion.”
At the portfolio’s largest event in recent years—the Mubadala Citi DC Open in Washington, D.C.—the team manages the full hospitality program for the 10-day tennis tournament. That includes VIP suites, sponsorship lounges, specialty cocktails, and collaborative events with celebrity chefs and local restaurants, serving more than 50,000 patrons.
Setting Landmark Experiences apart are its elevated culinary activations, notes Hernandez. For example, at the Miami Grand Prix—a Formula One event where Landmark has catered for four consecutive years—rotating live-action stations for a recent client included prawns with charred tomato curry or truffle-dusted cavatelli with creamy Calabrian chili sauce, stracciatella and guanciale. Guests could enjoy fresh fruit shake activations, and a full coffee and affogato bar complete with plenty of toppings.
Landmark Experiences’ portfolio also includes:
- Preakness Stakes, Baltimore: The team provided exceptional food and beverage for more than 10,000 guests at Pimlico Race Course over three days, with custom-curated menus in premium clubhouse seating.
- Veuve Clicquot Polo Classic, Los Angeles and New York: Landmark has been delivering elegant dining and champagne service to the high-society crowd for five years.
- Super Bowl Tailgate Experiences: The team has produced high-end activations for more than 3,000 elite guests in Minnesota, Miami and Arizona.
To ensure its events reflect their destination, the Landmark Experiences team visits each host city, conducting culinary tours to understand what drives the food culture—from iconic institutions to family-run establishments.
Local farmers, purveyors and vendors are brought into the fold to source fresh, regional ingredients. Whether it’s mango season in Miami, summer peaches in Georgia, California citrus or fresh apple season in New York, Landmark Experiences creates event menus that are deeply connected to their location. Even concession-style offerings receive an upscale twist—hot dogs on artisan buns, BBQ curated by local culinary stars and handmade pastries with authentic cultural flair.
“Concessions reach the masses, so it’s about finding that sweet spot between unexpected and approachable,” notes Hernandez.
Culinary creativity doesn’t end with menu development—Landmark believes the visual experience is just as critical. “Presentation is everything,” says Hernandez. “It’s the first impression. We design each experience so that the food tells a story visually, using interactive displays, live plating and textures that draw guests in. It’s about creating that ‘wow’ moment before the first bite.”
Sustainability is another priority, she says: “We focus on seasonal sourcing, minimal waste, and compostable or reusable serviceware. We also partner with farms and donation networks to make sure surplus food is redirected responsibly.”
While the Landmark Experiences name and website recently launched, look for the portfolio to broaden soon. Says Hernandez: “We’re expanding into new markets and high-impact cultural events—think sports, music and lifestyle experiences—where we can bring our hospitality and culinary creativity to a broader audience.”
