The Art of the Buffet: How I Launched Pier Sixty-Six’s Signature Brunch Dining Experience

When you open a luxury resort, every concept must tell a story — and for me, the buffet was our morning overture. It wasn’t just about breakfast; it was about setting the tone for the entire guest journey. Launching the French Atelier Buffet at Garni was one of the most rewarding and complex projects of my opening year — a celebration of craftsmanship, culture, and service brought to life through precision and passion.

From Vision to Reality

Our inspiration began with a simple goal: to redefine what a buffet could be. I wanted to create an experience that honored French technique and American generosity, blending indulgence with elegance.

Each station — from the crêpe corner and carving station to the pastry atelier and juice bar — was curated to evoke the rhythm of a bustling European market, yet executed with the precision of a Forbes-level dining room.

Behind every display lay months of design sessions, tastings, and logistics planning. The Revised Buffet Matrix became our blueprint — a living document balancing artistry with efficiency, guiding how every dish, label, utensil, and garnish would align to create harmony across the room.

Building the Experience

Launching a buffet is an orchestration of details — and every detail mattered.From the temperature control of silver chafers to the flow of the service line, every inch of the setup had to communicate intention.

I worked closely with the culinary team to design live cooking activations — crêpes folded to order, omelets topped with caviar, pastries finished before guests’ eyes. We developed custom plateware, uniform designs, and station décor that reflected the brand’s signature aesthetic: coastal sophistication with European flair.

Even the tea and coffee service had its own personality, designed to invite guests to linger — not just to dine, but to savor.

Training and Launch

Once the design was finalized, we entered the next phase: training. Over several weeks, we developed Standard Operating Procedures, sequence-of-service programs, and guest-flow simulations to ensure perfection. Every team member understood not just what to do, but why it mattered.

I led daily briefings with service captains, reviewed tasting notes with the culinary team, and personally coached our breakfast hosts and baristas on tone, timing, and hospitality gestures. Our ultimate goal wasn’t just flawless execution — it was to make each morning feel effortless, elegant, and alive.

When the doors opened, the first morning at Garni was electric. The sound of champagne corks at the mimosa bar, the sizzle of omelets on the griddle, and the quiet pride on our team’s faces made it all worth it.

More Than Breakfast

The Atelier Buffet became more than a restaurant concept — it is becoming a daily ritual that represented Pier Sixty-Six’s rebirth.

A Reflection of Leadership

The journey to Garni’s opening was one of perseverance and purpose. After leading the launch of Sotogrande in January and navigating the loss of our CDC chef shortly after, my team and I were tested in every possible way. We worked tirelessly, balancing deadlines, training, and creativity with limited resources and endless determination. When Garni finally opened in April, it was more than a milestone — it was a testament to the resilience of a team that refused to break. In every plate and every smile, I saw not just a restaurant, but the result of collective strength, leadership, and unwavering belief in our vision.