What Makes a Magical Ball? The Culinary Team Behind It All

Most people see fundraising galas and are left in awe over the glitz and glamour they see from the outside, from the flashing cameras pointing at guests adorned in gorgeous ball gowns to the stunning table-scapes that sit above every table so purposefully — and with an artistic touch unimaginable to the novice florist or party planner.

However, there's truly an aspect that brings each gala to life, and it's the culinary ensemble and team behind it all.

This was especially true at the 29th Annual InterContinental Miami Make-A-Wish Ball, which brought together the city's elite for the heartfelt cause of supporting the dreams of children with life-threatening illnesses in South Florida and beyond. The theme was "Il Circo: La Madre Della Luce," which was an immersive, Italian circus-inspired fantasia.

New Times was able to get a peak behind the scenes at the machinery and team that made it all happen — and it was nothing short of miraculous. The culinary team at the InterContinental for the Make-A-Wish Ball includes some of the most talented in the Magic City.

A Quarter of a Century of Throwing a Fantastic and Delicious Fundraiser

For more than a quarter century, the annual InterContinental Miami Make-A-Wish-Ball is one of the most luxurious and important fundraisers in South Florida — even serving as the kickoff to Miami's social season ahead of Miami Art Week.

Every November, the gala draws a glittering crowd of philanthropists, scene-makers, fashionistas, and influencers for a magical night of food, drink, and dance benefitting one of the most vital charities. 

A different theme is decided upon each year close to ten months prior to the event, with every aspect of the evening reflecting that theme, from the décor and attire of the staff to, most of all, food and drink. An integral part of the gala's success is the hotel's general manager and gala host, Glenn Sampert, who quarterbacks every aspect of the event,  including working hand in hand with the hotel's exacting food & beverage team.

"Every year, we are presented with the great challenge and the greater opportunity to top what we did the year before," says Sampert, who took the helm of the iconic hotel in 2020. "We cannot repeat ourselves, knowing that each year's theme requires a different approach and inspiration and that part of this event's success is the sense of wonder and discovery guests experience. That, and the cause itself, is what has made the gala such a success and keeps folks coming back year after year."

Ten Months, 3,000 Hours, and 2,500 Bottles of Champagne

Once the theme was determined, Sampert began meeting with all hotel teams, including the food and beverage army tasked with conceptualizing and executing the lavish food and drink offerings that are a gala cornerstone.

It took a crew of 70 to produce the gala with an "all-hands-on-deck" team dynamic at play, including members of the sales and marketing department stepping in on practically every aspect.

The entire ballroom and second-floor mezzanine were transformed into a multi-media fine art gallery complete with projections, digital works, professional cosplayers, and more.

Key members of the culinary team for this year's ball included executive sous chef Francesco Martini, banquet chef Jehyson Padilla, chef de partie Severino Lividini, and chef de partie Denise Duran.

Once the culinary team was ready, they presented ideas to Sampert for approval. Once the ideas were presented again in September, that's when the event went into overdrive. The dinner presented itself in three courses, and appetizers leaned toward seafood. Chocolate was a key component of the whimsical dessert.

Plus, there was a towering chocolate rose sculpture, which was the result of 15 hours of chocolate work from the hotel's pastry team.

Fun Facts About This Year's Ball:

- It took 3,000 hours to create the culinary vision for the reception and gala for the coming year
- 2,500+ bottles of Champagne for the event
- 1,000 pounds of short rib from Creekstone Farms, braised for 24 hours in Aglianico red wine
- 200 pounds of Stracciatella cheese
- 200 pounds of imported Italian cold cuts: bresaola, mortadella, prosciutto, salame milanese
- 30 pounds of fresh black truffle imported from Piedmont