Collaboration Dinner at Calusso with Michelin-Starred Mamani

T HIS EVENT IS STRICTLY 21+

An elegant collaborative dinner spotlighting inventive fine dining. Chef Jonathan Kaiser of Calusso at Pier 66 and Chef Christophe De Lellis of Michelin-Starred Mamani from Dallas team up for an evening of dishes with Italian inspiration and French technique. This dinner will feature multiple courses paired with a variety of beverages by Bar Colette from Dallas.

Doors open at 6:45 pm, Dinner begins promptly at 7 pm

* Gratuity Included in Your Order

If you would like to sit with friends who purchased tickets in a seperate order, please email us at aW5mbyB8IHZsZm9vZHdpbmUgISBjb20= no later than 3 days before the event, so we can try our best to accomodate you. If you or anyone in your party has dietary restrictions, please email us no later than 3 days before the event, so we can try our best to accomodate them.

About Chef Jonathan Kaiser

Growing up in South Florida, Chef Jonathan's passion for fine cuisine emerged early. He spent weekend mornings preparing breakfast for his parents and watching cooking shows instead of cartoons. His father, a manager at a popular Miami resort and friend to several top Florida chefs, introduced Jonathan to their restaurants, fueling his ambition to become a chef.

In 2008, Jonathan relocated to Chicago to attend the Kendall College School of Culinary Arts and later spent time in the city’s top kitchens. Jonathan spent time with the Alinea Group as part of the opening team at The Aviary, a James Beard award-winning cocktail lounge under Chef Grant Achatz, and later joined the brigade at Michelin 2-star Sixteen, led by Chef Thomas Lents.

Chef Jonathan moved to Las Vegas in 2018 and assumed the role of Chef de Cuisine at the renowned Michelin 3-star Jöel Robuchon at The Mansion at MGM Grand, collaborating daily with Chef Christophe DeLellis on the restaurant's luxurious offerings.

Returning to Florida in 2020, Jonathan briefly served as a private chef before assuming the role of Clubhouse Executive Chef at the Ocean Reef Club. In 2023 Chef Jonathan joined Washington DC-based Michelin 2-star Chef Ryan Ratino, as Executive Chef of MAASS at The Four Seasons on Ft. Lauderdale beach.In the summer of 2024, Chef Jonathan joined the opening team at the cherished Fort Lauderdale landmark, Pier Sixty-Six, as Executive Chef of Signature Dining. The property’s signature restaurant, Calusso, blends riviera sophistication with the cosmopolitan flavors of South Florida's sun-drenched coast. Each night, Jonathan can be found in the kitchen at Calusso with his brigade of chefs curating coveted, coastal-inspired dining experiences.

About Chef Christophe De Lellis

From Parisian protégé to Dallas Chef Christophe De Lellis is the culinary force behind Dallas' Michelin-starred restaurant Mamani. Before opening his own venture, he spent nearly 15 years as a pillar of the prestigious Joël Robuchon empire, ultimately becoming the three-Michelin-starred restaurant's youngest-ever executive chef.Early career and foundational training

• Born in Paris, De Lellis completed his culinary education at the renowned École Grégoire Ferrandi, graduating first in his class.
• He began his career in the city's fine dining scene, first at Le Cardinal, then as part of the opening team for La Brasserie Renaissance at the Paris Marriott.
• In 2010, at age 21, he moved to the United States to join the kitchen of the flagship Joël Robuchon restaurant at the MGM Grand in Las Vegas.
• As sous chef, he rotated through every station, mastering the techniques that would become hallmarks of his craft.

Executive chef at Joël Robuchon

• De Lellis's talents led him to a brief position as chef de cuisine at James Beard Award-winning restaurant Sage at Aria in 2014, but he returned to Joël Robuchon a year later.
• In 2016, at age 27, he was promoted to executive chef, a role he held for nearly seven years.
• During his time leading the kitchen, he not only upheld Robuchon's influential legacy but also pushed the cuisine forward, integrating modern techniques like cryoconcentration.
• Following the legendary chef's passing in 2018, De Lellis successfully maintained the restaurant's position at the pinnacle of fine dining. He left the role in late 2023 to pursue his own vision.

Mamani and Michelin recognition

• In early 2024, De Lellis partnered with Dallas restaurateurs Brandon and Henry Cohanim to open Mamani, his first solo project.
• He developed a menu he calls "bistronomie," a more refined take on French and Italian bistro cooking that uses top-tier ingredients and faultless technique in a more approachable setting.
• In October 2025, just over a month after opening, Mamani received a Michelin star, a dream for De Lellis and a major validation of his independent culinary approach.
• For De Lellis, the restaurant is a love letter to his Parisian roots and a continued homage to his greatest mentor. He still uses Joël Robuchon's famous pommes purée on his menu and applies a "Robuchon filter" when creating new dishes, asking himself if his mentor would approve.

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