The meetings and events industry has been in an era of reinvention for half a decade, kickstarted by a pandemic pause that left industry professionals questioning how things have always been done and what needs to change to make things better.
Now, networking receptions are centered around more than a bar, some of the industry’s biggest conferences and tradeshows approach event design with things like neurodiversity in mind, and how we work and learn most efficiently involves processes rooted in AI platforms no one knew the names of only a few years ago.
Even what we consider a high-end dining experience looks different than it did in 2020, as groups seek more sustainable options, award-winning creations by celebrity chefs and hands-on hospitality that ignites all the senses.
Here are three trends reinventing how hotels and resorts are designing and delivering high-end dining experiences that satisfy all attendee cravings, and examples of properties already hitting all the marks.
1. Sustainable, Farm-to-Table, Hyper-Local Sourcing
While sustainability and eco-friendly dining have always been a priority, clean, green eating is more important to the event experience now than ever. Attendees care about the impact they leave on a community, what they are doing to give back to their host destination and the efforts being made to reduce both their personal carbon footprint as well as the carbon footprint of the overall event.
Attendees are also more concerned about the food they are putting into their bodies, where it comes from, how it’s grown and what is done to process and prepare it before it’s served.
Multiple hotels and resorts have taken note of these shifting attendee preferences, developing high-end dining concepts that not only offer sustainable, clean meals for groups, but also the opportunity for them to be a part of the preparation process. One such example is Wildflower Farms, Auberge Resorts Collection, in Gardiner, New York, about two hours north of New York City.
“At Wildflower Farms, Auberge Resorts Collection, the dining experience is deeply rooted in connection to the land,” said Vinod Narayan, general manager of Wildflower Farms, Auberge Resorts Collection. “What makes it truly unique is that every element, from seasonal vegetables grown in clay-rich soils to carefully sourced proteins, reflects the rhythms and bounty of the Hudson Valley.”
Wildflower Farms’ onsite restaurant Clay and the property’s rotating experiences evolve throughout the year, “guided by what is thriving on our namesake farm,” Narayan said. “Each month brings new life, allowing the kitchen to work with farm-grown ingredients and highlight every part of the plant in distinctive ways.”
The farm functions around sustainability, following regenerative practices such as composting, cover cropping, rotational grazing and cold storage. Each year, the property’s farmers harvest over 14,000 pounds of fresh ingredients, “inspiring the culinary team to craft menus that creatively use every part of the plant, evolve with the seasons, highlight hyper-local ingredients, prioritize reducing food waste and adapt throughout the year to tell a story of place and care for the environment,” Nayaran said. “What remains is preserved or returned to the land through composting, completing the cycle from soil to plate and back again.”
Guests and groups are invited to be a part of the sustainable, immersive dining journey at Wildflower Farms by engaging in every step of the culinary process through activities and experiences such as foraging walks, during which guests can harvest produce alongside farmers for meals to be made later, or culinary workshops such as focaccia making, botanical mixology and more.
Groups of 10 to 20 can organize a dining experience at Clay with a pre-selected menu. Private rentals, immersive dining experiences and full buyouts are available at the property, with venues including Maplehouse, a modern multiroom barn, and the Maplehouse Kitchen, a welcoming communal space with two open-format kitchens perfect for hands-on teambuilding. For a truly unique experience, the entire 140-acre resort is available for full buyouts, offering uninterrupted focus, meaningful interactions and immersive opportunities.
Appellation Healdsburg debuted in September as a new food-forward boutique hotel in Sonoma County, California, cofounded by renowned chef Charlie Palmer and luxury hospitality veteran Christopher Hunsberger, former president, Americas at Four Seasons.
Situated “where the edge of town meets the vineyards,” Appellation Healdsburg is rooted in “community, connection and cuisine,” bringing a new take on culinary-driven hospitality to the popular meetings destination.
“At Appellation Healdsburg, our goal is to create more than just a great meal. We want every dining experience to reflect the spirit of Sonoma County, including its people, its seasons and its deep agricultural roots,” said Palmer, cofounder and CEO of Appellation. “Sustainability and hyper-local sourcing are not just part of the concept, they are the foundation. We work with local farmers and artisans and harvest directly from our onsite culinary gardens to create menus that evolve with the seasons.
“This is what I believe is the future of high-end dining,” Palmer continued, “immersive, meaningful and rooted in community.”
At Appellation Healdsburg’s Folia Bar & Kitchen, the menu centers around the live oak-ember grill and fresh California ingredients, Palmer said, while Andys Beeline Rooftop, an 89-seat bar with panoramic vineyard views, takes on a high-low style, “meaning indulgent and delicious takes on bar-style food,” Palmer said. “Guests engage with the ingredients, the land and the stories behind every dish, whether it’s a garden-infused cocktail, a large-format roast meant for sharing, or an impromptu tasting when they arrive.”
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Folia Bar & Restaurant’s private dining room can accommodate up to 20 guests. Andys Beeline Rooftop offers both indoor and patio areas for groups, with sweeping views of Healdsburg’s vineyards. Both spaces are available for buyouts.
Appellation Healdsburg also offers the Grange Hall, which features a built-in demonstration kitchen ideal for larger group dining experiences of up to 250, with space for another 250 available on the adjacent lawn.
A second sustainable, hyper-local property located in California, Carmel Valley Ranch also centers cuisine around building community.
“Sustainability and a hyper-local approach are the heart of our culinary philosophy,” said Saša Marinković, director of food and beverage at Carmel Valley Ranch. “By sourcing ingredients from our own gardens, artisans and network of nearby farmers, we ensure unparalleled freshness and flavor while minimizing our environmental impact. This roots-to-table commitment is a core value that allows us to celebrate the natural bounty of the destination in every seasonal dish we create.”
Carmel Valley Ranch’s dining experience extends far beyond the table, too. Guests can participate in the process by exploring the property’s organic gardens or even visiting its onsite beekeeper and cheesemaker at work.
“For a truly unique experience, groups can book interactive culinary activities at the Adventure Kitchen, where the chefs provide interactive cooking demos or prepare fresh-from-the-garden meals in front of the group,” Marinković said. “Guests can also book one of the many unique artisan workshops, including beekeeping, cheesemaking, salt harvesting or sourcing ingredients from the organic garden for a fresh cocktail or mocktail.
“Modern travelers seek a deeper connection to the places they visit, and our approach delivers this by blending gourmet cuisine with hands-on artisan experiences,” Marinković concluded. “This unique model of responsible luxury sets a new standard in hospitality, proving that exceptional dining can be both sophisticated and deeply rooted in its environment.”
2. Experiential and Immersive Settings
Following the rise of artificial intelligence and virtual reality, high-end dining experiences now ignite the senses beyond the basics, making more than sight, smell and taste part of the dining experience. Today’s high-end culinary concepts are interactive, immersive and experiential, using techniques such as video/projection mapping to make meals larger than life or serving dishes on everything but a plate.
One such concept is Le Petit Chef, an immersive dining experience where a miniature, animated chef is projected onto the table, interacting with plates as they are served through a 3D visual display that combines a high-end multicourse meal with modern storytelling. Le Petit Chef is currently in 100 locations around the world, including multiple Hyatt hotels.
“With the Le Petit Chef experience at Grand Hyatt properties, including Grand Hyatt Atlanta in Buckhead and Grand Hyatt Nashville, the experience invites groups to partake in an extraordinary dining theater, where the world’s smallest chef animates each tabletop with dazzling projections, creating communal stories that transform a meal into a shared, unforgettable experience,” said Emily Wright, vice president, global brand leader for Hyatt’s Classics & Essentials Portfolios. “This immersive 3D experience blends entertainment and elevated cuisine in a way that’s both refined and fun, making it especially appealing for groups looking to share something unexpected and memorable together.
“Le Petit Chef is a great option for medium to large groups, whether it’s a team dinner, executive gathering or celebratory evening,” Wright continued. “The format encourages interaction and connection, offering a distinctive alternative to a traditional banquet experience which is ideal for both bigger groups and intimate gatherings.”
Groups are encouraged to reach out to the hotel team if they are interested in reserving the Le Petit Chef interactive dining experience, which is also available at additional Hyatt properties including Grand Hyatt Hong Kong, Grand Hyatt Bali, Hyatt Regency Barcelona Tower, Hyatt Regency Birmingham, Hyatt Centric Santa Monica and more.
Located at the heart of the Las Vegas Strip, internationally renowned, multi–Michelin-starred chef Gordon Ramsay’s Hell’s Kitchen at Caesars Palace is another bold, high-energy, high-end dining destination that brings the drama of the iconic television show to life.
“The restaurant’s design mirrors the show’s signature red and blue kitchen layout, immersing guests in a dynamic culinary environment where flames rise, chefs hustle and every detail is meticulously curated,” said Shane Lani, director of hospitality sales, Caesars Entertainment.
The restaurant’s ambiance is striking, offering a sleek, modern aesthetic, floor-to-ceiling windows overlooking the Strip, dramatic lighting and branded elements that pay homage to the Hell’s Kitchen legacy.
“The open kitchen concept allows guests to witness the precision and intensity of the culinary team in action, creating a sense of theater that elevates the dining experience,” Lani said. “Here, we offer an experience that is unique every time. Each plate is a masterclass featuring Gordon Ramsay’s famed creations like beef wellington, lobster risotto and sticky toffee pudding.”
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The team at Hell’s Kitchen and Caesars Entertainment are eager to work with groups, whether for a VIP dinner or celebratory event. The restaurant offers ample, flexible private dining options for groups of 10-42, full buyouts for up to 300 and experiences that combine exclusivity with excitement, such as chef meet-and-greets, live cooking demonstrations and AV capabilities for presentations or entertainment.
“Our group appeal is also emphasized as diners continue to seek shared experiences that spark conversation and connection,” Lani said. “Our guests are part of the action, watching our chefs prepare high-end dishes in real time while being surrounded by the sounds and sights of a working kitchen.”
3. High-Profile Partnerships and Award-Winning Chefs
Gordan Ramsay is about as well-known as they come in the world of celebrity chefs, and as the appeal of high-end dining concepts such as his Hell’s Kitchen restaurant at Caesars Palace continue to rise, more hotels and resorts are collaborating with award-winning chefs to bring high-profile partnerships to their properties, too.
Four Seasons Hotel Minneapolis, for example, works in partnership with James Beard Award winner for Best Chef: Midwest in 2018, Gavin Kaysen, to offer hotel guests some of the best food in the city without having to walk out the lobby doors. Through his open kitchen concept at Mara—the property’s onsite restorative Mediterranean-inspired restaurant—and his award-winning culinary skillset, Kaysen transports guests to coastal destinations through dishes inspired by the flavors and techniques of 22 countries.
“Our local chef partner Gavin Kaysen is a leader in our Twin Cities community and throughout the culinary world,” said Florian Riedel, general manager of Four Seasons Hotel Minneapolis. “A two-time James Beard Award winner, chef is ever-focused on enhancing the guest experience, elevating his craft and mentoring his staff, many of whom have followed in his example and become rising stars. He’s a special talent, that’s for sure, and that’s what our guests deserve.”
Kaysen’s expertise as an award-winning chef helps teams like the one at Four Seasons Hotel Minneapolis see high-end dining experiences at hotels and resorts in a new light that not only considers the future of fine dining, but the role the local community plays in modern high-end dining experiences.
Partnerships such as Kaysen’s with Four Seasons typically help weave a local component into culinary concepts at hotels and resorts that maybe didn’t exist before, which is one of the reasons why Kaysen believes these high-profile culinary partnerships may be a “trend” in the hotel dining scene.
“I think we offer a new perspective for our hotel partners,” Kaysen said. “We see service a different way, and we tend to also help bring the local side—the way locals are feeling and what matters to them—to many of these brands. The reality is most of these great brands started out as one individual property and have built themselves into something great, but also large. It can be disorienting to be part of something so big, but at the end of the day, the spirit of hospitality is all they and we ever want. I tend to believe we bring that to the conversation.
“As independent operators, we have a different perspective on how hospitality can look,” he continued. “But at the end of the day, it is all about making the team feel empowered to make the guest feel the most important in the room.”
The culinary concept at Four Seasons Hotel Minneapolis’ Mara, created in partnership with Kaysen, does just that, making guests—and groups!—feel like they’re being taken care of in a personalized way.
“Mara is memorable because of these majestic moments of hospitality,” Riedel said. “We hear it every day from our guests. When our team personally recognizes them, makes a genuine connection with them and delivers, as chef Kaysen has said, ‘what they want even before they ask for it’, our guests enjoy more than a delicious meal; they’re treated to a restorative dining experience. They’re being fed body and soul.”
See this feature and more in the Fall/Winter 2025 edition of Incentives Today
