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OUr services

Based on your corporate goals and brief, we shape

an immersive branded dining experience to engage the audience in a unique way.


Our teams create, organizes and execute unique premium personalized experiences. We develop multi-course gastronomic meals designed in collaboration with prestigious chefs that we pair perfectly with fantastic wines, musical performances, visual atmosphere, aromas and powerful activations.

Our services include:

  • Creating unique multi-sensory fine dining and music experiences

  • Securing unexpected venues

  • Securing talents, chef, sommelier, kitchen and front of house teams

  • Customized artistic creation: projection mapping, musicians, dancers and more

  • Customized culinary creation & catering: menu designed by renowned chef

  • Customized sensorial creation: fragrances creation & selection

  • Creating and executing collateral, including invitations and menus

  • Providing creative oversight on event design and production, including prop styling, performance staging, and floral, lighting, and collateral design

The team


Olivia Chessé

Founder & Producer 

Passionate about gastronomy, her refined taste and curiosity have led her towards working with leading French and international chefs and prestigious brands. After graduating from business school, Olivia worked for luxury fashion brands in Paris. Then, while working with Michelin-starred chefs, she discovered a true passion for haute cuisine, savoir-faire and excellence. Her collaboration with the talented twin Pourcel chefs in the south of France took her to China and Indonesia, where she spent several years managing exceptional projects and events.While in China, she joined the team at Valrhona as Country Manager. This experience finally brought her to New York in 2014, where she launched Epicurean Nights motivated by a desire for exploring a new perception of Taste and inspired  by memorable encounters and unique culinary experiences in Asia.


Tenaya Santos da Silva

Creative event Manager

Born in Colombia from a Swedish/French mother and French father, she grew up in Peru and Mexico and came back to France for her studies. After graduating from her business school, Tenaya worked at L'Oréal and Moët Hennessy in Paris. Her interest for international business, specifically in the domain French savoir-faire, made her move to New York where she workes for Ligne Roset. She then joined Revol porcelaine as the VP of sales for 5 years. She joined Epicurean Nights at the beginning of the adventure, bringing her expertise in event management, marketing and creative planning.


Chef Frédéric Robert

Culinary director

Grew up in Burgundy where he discovered his passion for food. After receiving his Culinary Diploma in France, he pursued an international career working in both five starred Hotels and Michelin starred Restaurants in Ireland, Germany, Austria and China. Frédéric was part of the opening team of the multi award winning, three Michelin starred Ultraviolet in Shanghai by Paul Pairet. In New York, he opened the French Bistro L'Antagoniste in Brooklyn, which was named one of the 25 best new restaurants in America by Gear Patrol, and was also invited to cook a Bastille Day Dinner at the James Beard House. Currently he is the Executive Pastry Chef at the Peninsula Hotel in NYC. Frédéric is always looking to push boundaries to find new ways to introduce food and is thrilled to collaborate with Epicurean Nights.

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