Caught up in the mechanical grind, we forget that there’s more to life than the tick of the clock and the accumulation of things.
The Secret Supper Project would like to introduce you to Savor and its three highly curated offerings – Savor Lunch, a lunch subscription service; Savor Secret Supper, our original supper club; and Savor Experiences, an event company.
At Savor we believe people matter more than things, timelessness matters more than time, and most of all, experiences matter more than anything.
Welcome to our time, where life isn’t just lived; it is savored.
We started The Secret Supper Project in 2012 with a simple mission: we look for those that want surprise and wonder in their food as much as they do in their lives. What followed has been a dream that none of us could have imagined. What was a crew of amateur chefs cooking together on weekends in living rooms turned into 70 dinners across New York, Paris, Belgrade and Bombay. We are proud to have hosted one of the first nights at the Magazine St. Kitchen and The Bombay Canteen. Sucre Des Terres, a beautiful gourmet ice cream business began its journey at a Secret Supper.
We are fortunate to have cooked with an incredibly talented group of independent-thinking chefs from all over the world and as a result, have built a world-class team. Members of our team have set up the gourmet catering company, The Cantonese Kitchen, as well have been the youngest head chef of Botticino, the prize Italian restaurant at the Oberoi.
Savor is the next chapter in our journey and we cannot wait to share it with you.
I would like to tell you three stories from my life that define who I am.
Story One. I was born in London and raised in the Middle East. My mother was an avid cook and my father was a fantastic eater (every great cook needs curious and critical audience). We travelled solely for food and there were two unwritten rules on the road – first, there is nothing that shouldn’t be tried, and second, we never ordered the same thing on the menu. Every meal was communal and travel was as much about the people we would meet as it was about their food. My parents taught me that the greatest form of travel was to be at someone’s dining table in their home.
Story Two. When I was 27, I went to work in the kitchen of Lou Lou, a Belgian chef and owner of a 4-room hotel in Goa. I was paid in afternoon pool swims. Every morning we sat together with a fresh pot of coffee in the library surrounded by cookbooks composing a menu for the following day. In my 4 months there, no dish was repeated. One evening prior to dinner service, Lou Lou made me move the dinner table outdoors around the property several times till we finally placed it in the courtyard. I didn’t understand why she couldn’t make up her mind. Post dinner, I went to check on the guests. The candle-less dinner table was placed at a perfect angle floodlit by a full moon. There is nothing more beautiful than a dinner table lit only by natural light. Lou Lou taught me that whatever we do, we must do it with everything we have – the relentless pursuit of mastery. Every detail matters.
Story Three. Secret Supper Project started several years later, while I was pursuing a career doing investing at Goldman Sachs. It taught me that it is possible to do what you love and create something of value to the world. I went from being a spectator to a participant in life’s processes, and for that I will always be indebted.
This taught me that time, and how we spend it, is the most precious thing we have. To me people matter more than things, and experiences matter more than anything.