At home
The Private Table
A seated wine evening in your residence, built around the guests, the occasion, and the way you want the room to feel.
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Private tables · New York · South Florida · By arrangement
An evening worthremembering correctly.
You've got twelve people coming and a reason for the evening. I'll choose the bottles, put them in the right order, work out the pours with your chef, and be there — or not — depending on how you want the room to feel.
From $1,100
Purchased directly by you
Home · Hotel · Destination
The point of view
A tasting can explain wine. A Private Table uses wine to explain something about the people, the occasion, and the generosity of the host.
The wine is notthe whole evening.
The people
Who's coming, how much they know, and what you don't want to happen.
The bottles
Six or so, in an order that builds. You buy them; I choose them.
The table
Glasses, serving temperatures, when each bottle opens, and who pours.
The memory
What was poured and what everyone actually liked, written down — so next year isn't a blank page.
Wine & menu
The Chef's Table
A course-by-course composition developed with your chef, where the menu and the cellar sharpen one another.
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Wherever you are
The Destination Table
A private villa, hotel suite, yacht, or weekend residence—with sourcing, glassware, service, and local coordination handled around you.
Discuss this tableThe Service Score
Every detail hasone owner.
Private brief and written point of view
Wine selection, sourcing strategy, and purchasing guidance
Flight or dinner sequence with service temperatures and timing
Direct collaboration with your chef, venue, household, or event team
Glassware and specialist sommelier staffing arranged when required
Post-evening record in the Prestige Cellar for advisory clients
What it costs
Both halvesof it.
My fee starts at $1,100. That covers the brief, the selection, the sequence, working with your chef, and the record afterwards. The wine is separate and it belongs to you from the first receipt.
As a guide: a six-wine evening for 12 typically runs $1,550 to $2,300 all in — my fee from $1,100, plus roughly $450 to $1,200 of wine you buy directly. Spend more on the wine and the evening simply gets better; my fee does not move.
Wine is not included in these fees. We source to your budget and you purchase directly from licensed retailers, so every bottle is yours from the first receipt — we take no margin on it. Glassware and rentals, where needed, at cost.
Request a private brief
Before you ask
What the eveningusually needs.
Two to four weeks is comfortable; less if you're not chasing anything rare
Two to twenty-odd at a table; more with staff
You buy it, direct from licensed retailers, at whatever you want to spend
A chef, a venue, glassware hire, extra service staff, shipping, travel. Always quoted before, never marked up.
Private questions
Before thefirst pour.
What does the professional fee cover?
The fee covers the private brief, wine selection, sourcing strategy, purchasing guidance, sequencing, pairing logic, coordination, service planning, and post-evening record. Wine, food, venue, rentals, staffing, shipping, and travel are separate and stated before confirmation.
Do you purchase or resell the wine?
No. Prestige Vin selects and sources the bottles, but you purchase directly from licensed retailers in your own name and to your approved budget. We hold no inventory and take no retailer margin.
Can you work with our private chef or household staff?
Yes. We coordinate directly with chefs, household managers, venues, caterers, and event teams so the wine service belongs to the same evening rather than running alongside it.
Where can a Private Table be arranged?
New York and South Florida are the primary in-person markets. Destination tables can be arranged elsewhere by proposal, including residences, villas, hotels, yachts, and company retreats.
How many guests can you host?
The most intimate tables may be for two; larger private and company formats can serve dozens. Guest count changes the service design, staffing, glassware, and wine quantities, but not the house standard.
How far in advance should we begin?
Two to four weeks is comfortable for most private tables. Rare sourcing, chef collaborations, larger guest counts, and destination service benefit from additional lead time.
A limited number of Private Tables are accepted each month
Who is comingto the table?
Tell me the date, the place, the guests, and the reason for gathering. I start with the point of view.
Plan a private table