EPICUREAN JOURNEYS 

Award-winning chef Daniela Soto-Innes joins SAVIENNE, a new global dining club created in collaboration with the James Beard Foundation®.

The world of destination dining has a new standard with SAVIENNE. This exclusive members-only club transforms extraordinary locations—think private villas, historic estates, and breathtaking settings across the globe—into stages for unforgettable culinary experiences. In collaboration with the James Beard Foundation®, SAVIENNE curates multi-day journeys where world-class chefs, local talent, and cultural tastemakers come together to craft intimate, immersive experiences.

The roster of talent features Daniela Soto-Innes, one of the most dynamic chefs of her generation. Born in Mexico City and trained in kitchens across the world, Soto-Innes rose quickly in New York City, earning James Beard’s Rising Star Chef of the Year, co-founding the acclaimed ATLA, and in 2019 becoming the youngest chef and first Mexican to be recognized as the World’s Best Female Chef. Now, as she develops her newest project, Rubra, in Punta de Mita, Soto-Innes is also channeling her philosophy that food is as much about joy and connection as it is about flavor into SAVIENNE.

This month, Soto-Innes will headline a SAVIENNE experience in Burgundy, the heart of French wine country. “I can’t stop dreaming about it! In Burgundy, I’ll be cooking alongside some of the region’s most talented chefs. We’ll gather for long, leisurely dinners—coq au vin, beef bourguignon, and more soulful flavors, reimagined through my own lens,” she shares. This coming spring, Soto-Innes will be crafting a culinary experience in the Tuscan hills.

The inaugural lineup of SAVIENNE chefs reads like a who’s who of culinary excellence: Marcus Samuelsson, Marc Forgione, Anita Lo, Chintan Pandya, Nina Compton, William Dissen, and many more. Each brings their own perspective, creating experiences that are bold and unscripted.

Club members can look forward to extraordinary destinations around the world. Upcoming journeys include the sun-drenched hills of Provence, the vibrant streets of Valencia, and the colorful markets of Marrakesh. Winter 2025/2026 will bring tropical escapes to the Dominican Republic, Jamaica, Panama, and Costa Rica. Dining alongside the poets, musicians, and writers who embody the region’s character, members will be immersed in the local culture in an intimate and unique manner.

“SAVIENNE delivers experiences that echo in your memory—the kind you revisit when recalling what made life feel truly full,” says Stephen Werther, co-founder of SAVIENNE. “A long table set in the courtyard of a sun-washed villa, a glass of wine poured by a vintner whose family has tended the same vines for centuries, a dish dreamed up by two chefs from opposite ends of the world—these are moments you carry with you.”

The club’s leadership team brings decades of expertise in luxury travel, fine dining, wine, and hospitality. Alongside Werther are Johnny Hoang, co-founder of an award-winning hospitality group; Joshua Wesson, acclaimed sommelier and James Beard Award–winner; and Merissa Principe, one of the most sought-after travel curators in the world.

Philanthropy is central to the club’s mission. A portion of membership fees and ticket sales supports the James Beard Foundation’s work to build a vibrant, equitable, and sustainable independent restaurant industry. Each chef also chooses a food-focused nonprofit to benefit from their experience. For example, the Valencia journey will support José Andrés’ World Central Kitchen.

“SAVIENNE brings the magic of the culinary arts to life through beautiful, handcrafted journeys that celebrate culture, place, and the joy of the table,” says Clare Reichenbach, CEO of the James Beard Foundation. “We’re proud to partner on this endeavor that showcases the excellence of our chefs while honoring the rich traditions that make each destination unique.”

For Soto-Innes, this collaboration is about much more than the food itself. “At SAVIENNE, we get to create spaces where the magic of a meal—the stories, laughter, and connections—becomes a memory that lasts long after the table is cleared,” she reflects. Through these experiences, members don’t just taste her food—they become part of a memorable story.

For more information, visit savienne.club or follow Soto-Innes @danielasotoinnes.