CHAPTER I - BOOKING COYA, COOKING A LOBSTER
*a story about making reservations & bookings
A 2 pm call came in from Richard on Valentine's Day. He wanted us to book full Coya for the night and fly Massimo Bottura (a well-known chef patron of Osteria Francescana, a three-Michelin-star restaurant) from Modena and Jeff Leatham (a well-known floral designer) from Paris to Dubai. He also did a special request to ship a couple of bottles of the best Domaine Leflaive Batard Montrachet from France and asked us to make sure Riccardo Tisci (the one who designed Monica’s custom-made silk emerald green dress for that night) is showing up himself in their Bvlgari suit right before they leave for a dinner (oh lord).
One stressful day, a couple of millions of euros later and one heart-to-heart talk about eternal love with Nico de Soto (never thought it was possible to get that tipsy on Gin Fizz), we were finally able to stop and enjoy the moment.
That night, Monica let her hair down, mixed Dom Perignon with a really sour Limoncello for €10, danced on the table to Ricky Martin’s Mordidita and was the happiest girl in the world…