Newly launchedSavienneis a destination dining club designed for those who seek the rare and one-of-a-kind. More than a meal, each excursion is a multi-day immersion set against the backdrop of the world’s most stunning private villas, historic châteaux and awe-inspiring properties. At the heart of Savienne is a singular idea to create experiences that are shaped by place, people and intention. Each event pairs a James Beard–honored chef with a celebrated local culinary talent to create menus that exist only in that moment. Menus will neither be published nor repeated. Guests might find themselves savoring an inventive dish born from the meeting of Indian Chef Chintan Pandya and an Italian chef rooted in generations of family tradition, or enjoying a campestre-style lunch in a sun-dappled riverbed, feet skimming the water.

Yet food is only the beginning. The company weaves in local craftsmanship, winemaking heritage and cultural storytelling to curate encounters with artists, musicians and other arbiters of taste who bring each destination to life. Conversations flow as easily as the wine, while the setting, be it a centuries-old villa or a modern architectural marvel, is layered with thoughtful touches by Savienne’s in-house concierge team. Every detail is designed to ensure no two experiences are alike, and every journey feels deeply personal. Membership is intentionally limited to preserve intimacy, with an annual fee of USD $7,500 and curated experiences ranging from $5,500 to $19,500 per guest. In its inaugural year, Savienne will host 24 premier gatherings worldwide, expanding steadily in the years to come. Beyond exclusivity, the club underscores purpose: A significant portion of membership fees supports the James Beard Foundation, advancing culinary education, sustainability and equity. Each chef also selects a food-focused nonprofit to benefit from their collaboration. Giving back is woven into the Savienne ethos. The club will also host an annual fundraiser for World Central Kitchen, the nonprofit founded by José Andrés to bring meals to communities in crisis. The first event, held in Valencia, will bring together top local chefs with acclaimed U.S. culinary talent for a rare, collaborative dining experience that combines philanthropy with culinary excellence.

In the following Q&A, Stephen Werther, one of the co-founders of Savienne, considers the inspiration behind the company and the nature of surprise.

What was the initial inspiration behind founding Savienne? Was there a particular moment or experience that sparked the idea?

Savienne exists to craft moments you’ll carry with you for a lifetime. Food and travel are at the heart of so many of our most cherished memories, yet it’s becoming harder to find destinations that feel both welcoming and untouched by the crush of tourism. Cities like Barcelona, Lisbon and Mexico City — while still remarkable — are now taking steps to curb over-tourism. Savienne seeks out extraordinary villas, châteaux and estates in breathtaking locations where the entire property must be reserved. This ensures our gatherings take place in rare, private settings that feel truly one-of-a-kind. And the food? Think once-in-a-lifetime meals born from unexpected chef collaborations, like Indian chef Chintan Pandya cooking alongside a Provençal master or chef Ludo Lefebvre reimagining tagines, couscous and pastilla over three unforgettable nights with Marrakesh’s most celebrated chefs.

How are the chef pairings chosen and what are you looking for in these culinary collaborations?

The world is full of possibilities, so we begin with the places we dream about: Tuscan villas, châteaux in French wine country, 12th-century kasbahs in Marrakesh, villas beside Costa Rica’s rainforests. We pair these extraordinary settings with award-winning chefs whose styles contrast with the local cuisine, inspiring them to push boundaries through innovation and collaboration. Not every chef is suited to these journeys, but with guidance from the James Beard Foundation, we’ve brought on some of the most celebrated, creative and engaging chefs in the world. The pitch was simple and everyone of them responded with an enthusiastic, "Yes!"

Why are the menus kept unpublished and how does that element of surprise shape the guest experience?

At Savienne, we curate one-of-a-kind, once-in-a-lifetime experiences — and that extends to the dishes themselves. Each menu is born from the collaboration between our James Beard Award–recognized U.S. chefs and the renowned local chefs of our destinations. These culinary voices come from different cultures and philosophies, creating dishes that exist only once, never to be replicated. Just as an artist doesn’t unveil a painting before the gallery opening, we don’t publish menus in advance. The element of surprise deepens the sense of discovery, ensuring each meal feels like a moment of revelation.

What makes a villa or estate Savienne-worthy?

A Savienne destination must be extraordinary and impossible to duplicate. These are not properties where you can book a room online; they are rare, private estates available only in their entirety. We take over the entire villa or château exclusively for our guests — no other travelers, no shared spaces, no interruptions. Every detail, from the property to the cuisine, is fully curated and entirely ours to shape, allowing us to craft an immersive, seamless experience unlike anything else.

What differentiates Savienne from other luxury culinary experiences or food-focused travel clubs?

Savienne isn’t about tours, schedules or group activities — it’s about freedom, intimacy and immersion. No crowded group tours. No guides herding you from one attraction to the next. No “meet in the lobby at 9 a.m.” itineraries. No cooking classes or staged demonstrations. Instead, Savienne is designed for the discerning traveler who seeks unrepeatable, curated experiences and a chance to truly live in the moment rather than simply observe it.