Each chef in the Signature Chef Series will host a dinner featuring their own carefully crafted, exclusive menu of specialties, along with their personal section of wine pairings. Guests will be able to engage exclusively with the chef and his team.

Chef Luis Rubio's five-course menu includes:

Gambarello Boreale
Colossal Prawns poached Fra Diavolo style with red pepper infused pasta.
Pairing: Pra Veneto, Monte Grande, Soave Classico.

Insalata di Pere
Frisée salad with fire roasted tomatoes, Gorgonzola, toasted walnuts, beets and apple vinaigrette.
Pairing: Valditerra, Piemonte, Gavi.

Branzino
Roasted fennel, tomatoes and zucchini in a white clam broth.
Pairing: Alois Lagede, Krafuss, Alto Adige,  Pinot Noir.

Vitello al Madera
Medallions of veal with Chanterelle mushrooms and a Madera sauce.
Pairing: Fratelli Brovia, Vignaville, Piemonte, Dolcetto d'Alba.

Tripla Mousse a Strati
Mango, raspberry and Key Lime mousse.
Pairing: Bisol Veneto, Crede, Prosecco di Valdobbiandene.