The Rakkasan Chef Experience · Series I
Where Cuisine Becomes Cinema
A one-night-only immersive dining journey blending global technique, refined storytelling, and elevated hospitality. Limited to 20 guests. Crafted with intention. Designed to be unforgettable.
Eight courses · Twenty seats · December, date to be announced
An Invitation
The first chapter of an ongoing series
The Rakkasan Chef Experience is a small recurring series of private evenings, each one composed once, served once, lived only in the memory of those at the table. Series I is the inaugural chapter: an Italian dinner for twenty guests at a private address in Miami. Seats go out by invitation first, to the chef's own clients and contacts, and the rest to whoever finds the series, so you sit beside people you would not otherwise meet. Eight courses. One night. Digestifs, blended teas and coffee follow away from the table.
— The Menu
Eight Courses · Italian
Pasta made by hand, the morning of service
Pappardelle rolled before dawn. A wild boar ragù built over four hours. Tuscan farmhouse cooking, interpreted course-by-course for one evening only — written the week of, served only once.
A Private Setting
One long table, set for twenty
A private address in Miami, opened for one evening.
— The Room · Miami
— The Cellar Programme
A Tuscan Pairing
Wine, poured by the table
Each course carries its own pairing selected by the chef the morning of service, drawn from a small cellar showcasing Tuscany through Chianti, Brunello di Montalcino, Vermentino, and Vin Santo.
The Menu · Series I
Eight courses, composed for one evening
The menu is written the week of service and refined the morning of, drawn from what arrives that day from our growers and importers.
Primo · I
Aperitivo
Spuma di Mortadella
Whipped mortadella over warm focaccia di Recco. Served standing, with prosecco poured in the foyer before the doors close.
Paired
Franciacorta · NV
Primo · II
Antipasti
Carpaccio di Manzo
Wagyu eye round, sliced cold against the grain. Aged parmigiano, arugula from the morning's delivery, lemon and olive oil pressed in Lucca.
Paired
Vermentino · Bolgheri
Primo · III
Zuppa
Crema di Pomodoro
Late-season tomatoes confited in olive oil for six hours, finished with stracciatella and basil oil. Served warm, in a single low bowl.
Paired
Verdicchio · Marche
The Evening
An evening composed with uncommon care
From the first pour to the last conversation, every detail is intentional.
Eight Courses
A tasting menu composed for the city, the season, and the producers at hand. Written the week before. Served only once.
Paired Wines
A wine pairing composed course by course, drawn from a small Italian cellar. Poured by the table, not from a list.
Twenty Seats
One long table with twenty guests seated together, served the same courses at the same time.
One Night Only
The room is built and broken down inside twenty-four hours, and the evening is served once.
The Cellar Programme
A Tuscan pairing, poured by the table
Each course carries its own pairing selected by the chef the morning of service, drawn from a small cellar showcasing Tuscany. The wines shown are an example of the cellar. The final pairings are chosen with the menu, the week of service.
Tuscany · Chianti
Chianti Classico Riserva
Sangiovese aged in large Slavonian oak. Poured with the pappardelle, the dish that anchors the evening.
Tuscany · Montalcino
Brunello di Montalcino
Single-vineyard Sangiovese Grosso, opened at five o'clock and decanted by hand. Served with the Fiorentina.
Tuscany · Bolgheri
Vermentino di Bolgheri
Coastal white, stainless-aged, served lightly chilled with the carpaccio and warm bread course.
Tuscany · Vin Santo
Vin Santo del Chianti
A small pour at the end of the meal, beside the cheese board. Aged in caratelli for six years, never repeated.
Series I · Fully Reserved
The date is moving to December.
Series I is being rescheduled and seats are not on sale while the December date is set. Join the list and you will hear before anyone else.
You'll be notified the moment a seat opens · Details are never shared
Before You Reserve
A few questions.
If something isn't answered here, a note to the chef will be replied to personally within forty-eight hours.
The Rakkasan Chef Experience is an intimate, chef-led dining experience blending global technique, cinematic hospitality, and curated wine pairings. Each dinner is a one-night-only experience designed to feel exclusive, immersive, and unforgettable.
Each dinner is limited to 20 guests to preserve intimacy, service precision, and the elevated atmosphere expected at a UHNW-caliber experience.
Your ticket includes a multi-course tasting menu, curated wine pairings, a digestivo ritual, service, ambiance, and a keepsake departure parcel. Every detail is designed to reflect the Rakkasan standard of luxury.
Elegant evening attire is encouraged. Guests typically arrive in elevated cocktail or modern formal wear to match the tone of the experience.
We can accommodate select dietary needs with advance notice. Due to the curated nature of the tasting menu, substitutions may be limited. Guests will be contacted prior to the event to confirm any restrictions.
Each dinner is hosted at a private venue in Miami. The exact location is shared with confirmed guests 48 hours before the event to maintain exclusivity and privacy.
Doors open 30 minutes before service. We recommend arriving early to enjoy the welcome moment and settle into the experience before the first course is served.
Tickets are non-refundable. However, they may be transferred to another guest with written notice at least 24 hours before the event.
Yes — discreet editorial photography and cinematic film will be captured throughout the evening. Guests may appear in content unless they request otherwise upon arrival. Edited images and select video moments will be available upon request for personal use or to share with friends and family.
New volumes of the series are released seasonally. Guests on the email list receive early access before public release.