Chefs are hosting themed collab dinners to amplify impact
Chefs are hosting themed collaborative dinners to increase their visibility and impact, with events like a Vietnamese dinner at the Platform by James Beard venue in New York City. These dinners, often priced between $150-$400, have become a significant marketing opportunity for chefs and restaurants.
Chefs are organizing themed collaborative dinners to boost their visibility. A Vietnamese dinner was held at the Platform by James Beard venue in New York City, featuring Lauren Tran, pastry chef and owner of Banh by Lauren, Jerald Head, chef-owner of Mắm, and Nhu Ton, executive chef of Bánh Anh Em. The dinner showcased the Highlands region of Vietnam and included a dessert course prepared by Tran. About 60 guests attended, paying an average of $150-$200 for the multi-course dinner. The Platform events are curated by Kiri Tannenbaum, who teams up restaurants that may be on the New York Times 50 Best list or coordinates with holidays associated with a cuisine. Independent restaurants are also hosting their own collaborative dinners, such as Michelin-starred Esme in Chicago, which has held several events ranging from $285-$295 per person.
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