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We’re honored to be recognized as a Best of Weddings Award Winner by @weddingpro and @theknot. This recognition reflects the trust of our couples and the dedication of our team, who bring care, creativity, and culinary artistry to every celebration.

Thank you for allowing us to be part of so many meaningful moments.

What guests experience for a few hours, we plan for weeks.

From direction to coordination, countless small decisions that disappear the moment the doors open. That’s not luck, it’s how we run every event.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

Here’s another look at a few favorite plates from the Latino Student Fund Gala, where we brought Dominican-inspired fare to scale for nearly 500 guests. Bluefin Tuna Crudo “Quiseya” led the way, with passionfruit leche de tigre and crisp plantain.

For dessert, Dulce de Leche with Guava and Majarete (best enjoyed alongside a cup of café) closed the evening on a warm, familiar note.

A closer look at one of our new passed bites.

This eggplant tarte tatin is layered with walnut caramel, goat cheese parfait, and a bright note of yuzu jam. Crafted as a passed hors d’oeuvre that moves seamlessly through the room.

A closer look at one of our new passed bites.

This eggplant tarte tatin is layered with walnut caramel, goat cheese parfait, and a bright note of yuzu jam. Crafted as a passed hors d’oeuvre that moves seamlessly through the room.

A little something for Mom 🌸

Introducing our Roasted Beet “Rose” appetizer! It’s delicately crafted, carefully layered, and just the right balance of earthy and bright. Because the details matter, especially today.

Happy Mother’s Day to the ones who taught us that.

Sometimes, it’s the simplest detail that welcomes guests in.

A bread station designed with variety, warmth, and texture: soft, crusty, freshly baked selections that invite guests to slow down and savor the moment.

Sometimes, it’s the simplest detail that welcomes guests in.

A bread station designed with variety, warmth, and texture: soft, crusty, freshly baked selections that invite guests to slow down and savor the moment.

Sometimes, it’s the simplest detail that welcomes guests in.

A bread station designed with variety, warmth, and texture: soft, crusty, freshly baked selections that invite guests to slow down and savor the moment.

Sometimes, it’s the simplest detail that welcomes guests in.

A bread station designed with variety, warmth, and texture: soft, crusty, freshly baked selections that invite guests to slow down and savor the moment.

We were honored to be part of the Latino Student Fund Gala, highlighting education in collaboration with the Embassy of the Dominican Republic as this year’s guest country.

It was a night filled with culture and pride, brought to life through every detail on the table.

Here’s the behind-the-scenes scoop on our latest photoshoot…

Our chefs are in their element, tasting and dialing in on every detail, so everything looks as good as it tastes. See their expertise at work.

Tenderloin with Duck Potatoes.

Peruvian-marinated tenderloin with carrot harissa, duck fat potato gratin, oblique carrots with morels and chanterelles, and green harissa oil.

A refined plated entrée by Design Cuisine for elevated events.

Tenderloin with Duck Potatoes.

Peruvian-marinated tenderloin with carrot harissa, duck fat potato gratin, oblique carrots with morels and chanterelles, and green harissa oil.

A refined plated entrée by Design Cuisine for elevated events.

Tenderloin with Duck Potatoes.

Peruvian-marinated tenderloin with carrot harissa, duck fat potato gratin, oblique carrots with morels and chanterelles, and green harissa oil.

A refined plated entrée by Design Cuisine for elevated events.

Behind the scenes of a gala, in motion.

From kitchen to floor, Design Cuisine’s team plates and presents each course with precision, ensuring a seamless catering experience from start to finish.

Behind every seamless event is a team dedicated to service. With attention to detail, warmth, and care, our staff ensures every guest feels welcomed from start to finish.

Behind every seamless event is a team dedicated to service. With attention to detail, warmth, and care, our staff ensures every guest feels welcomed from start to finish.

Behind every seamless event is a team dedicated to service. With attention to detail, warmth, and care, our staff ensures every guest feels welcomed from start to finish.

Behind every seamless event is a team dedicated to service. With attention to detail, warmth, and care, our staff ensures every guest feels welcomed from start to finish.

Behind every seamless event is a team dedicated to service. With attention to detail, warmth, and care, our staff ensures every guest feels welcomed from start to finish.

At the Alvin Ailey Dance Theater reception, the energy carried straight from the performance into the room.

A buffet-style experience by Design Cuisine offered a range of flavors, inviting guests to move through the menu at their own pace while staying connected to the moment.

At the Alvin Ailey Dance Theater reception, the energy carried straight from the performance into the room.

A buffet-style experience by Design Cuisine offered a range of flavors, inviting guests to move through the menu at their own pace while staying connected to the moment.

At the Alvin Ailey Dance Theater reception, the energy carried straight from the performance into the room.

A buffet-style experience by Design Cuisine offered a range of flavors, inviting guests to move through the menu at their own pace while staying connected to the moment.

At the Alvin Ailey Dance Theater reception, the energy carried straight from the performance into the room.

A buffet-style experience by Design Cuisine offered a range of flavors, inviting guests to move through the menu at their own pace while staying connected to the moment.

At the Alvin Ailey Dance Theater reception, the energy carried straight from the performance into the room.

A buffet-style experience by Design Cuisine offered a range of flavors, inviting guests to move through the menu at their own pace while staying connected to the moment.