A seasonal dining experience for intimate gatherings.
A reception-style experience featuring seasonal canapés, house-fermented kombucha, and thoughtful hospitality.
Born and raised in Guangzhou, China, Chef Desmond’s path has been shaped by some of the most respected kitchens in the United States.
After leaving film school, he began his culinary career at Jungsik before continuing his development at Alinea, Ever, and Smyth, where he worked alongside teams dedicated to innovation, craftsmanship, and ingredient-driven cuisine.
Today, through La Rizière, he draws upon his Cantonese heritage and the terroirs of North America to create a contemporary interpretation of the flavors of rural Guangdong. His cooking reflects a commitment to seasonality, fermentation, and a deep respect for both tradition and place.
What our partners say
“An exceptional experience that perfectly complemented our wines and delighted our guests.”
