client + project

American Express Platinum x Global Dining Access, Resy
PLATINUM COAST

industry

Dining, Finance, Food & Beverage, Luxury, Travel,

when

April - September 2021 (Pre-Pro)
September 17 - 21 (Event)
September - October (Post)

location

A 225’ x 60’ barge I sourced.
Docked outside of The Water Club.

type

IRL
Dine + Drinks

responsibilities

Budget Creation
Construction Management
Contracts & SOW
Marine Engineering
Operations & Logistics
Permitting
Strategy & Planning
Technial Management

details

• 5 Global chefs

• 600+ total attendees

• 5 event days

• PERFECT weather

This event is by far the hardest event I have ever produced. It is also the only event I had no creative input in.

When I started in April, the event was pitched to take place in Santa Monica due to the year-round nice weather and the larger Shiraz team out West. But before we knew it, the activation ball was spiked backed to New York City, leaving me the lead producer with my full team in California. My days were soon longer than the rope we were moored to the pier with.

Working side-by-side with the US Coast Guard, Hughes Marine, McLaren Engineering, and a handful of other operational companies, I had a crash course in marine engineering, maritime rules and regulations, and high/low tide times. I was consistently onsite overseeing the Hughes Marine barge crew while simultaneously taking calls with the client. I spent my six months with Shiraz either in a Brooks Brothers dress, or dressed in a life preserver with steel toe boots. I truly lived two lives.

When it came to event day, I proudly road on the barge, even helping moor it to the Water Club. The next five days were spent making sure all guests enjoyed the barge safely and securely along with keeping an eye on the rolling tides. Trust me, waves are a lot more noticeable when you are trying to sip a filled-to-the-brim cocktail.