Being in the wedding party of our granddaughter’s marriage at the Claridge Hotel this weekend offered a behind the scenes look at the extreme level of care and professionalism the Claridge claims to provide in its advertising. The truth is that what’s promised was overachieved by a staff that seamlessly orchestrated an event for just under 300 people.
The three-day celebration began with a rehearsal dinner on Friday night, the ceremony followed by the reception on Saturday and brunch on Sunday. The initial, pre-dinner, cocktail hour took place in a beautiful, luxurious space that previously served as an art gallery. Multiple hors d’oeuvres stations were set up throughout the space, three bars were conveniently located and wait staff worked seamlessly offering both food and drink. Then on Sunday a fabulous brunch took place in The VÜE roof top bar.
Everyone, from the courteous and accommodating valet parking attendants to individual food and beverage servers to the ever-present food, beverage and event managers were never out of sight to offer suggestions and directions. Those of us in the wedding party were given instructions by two very patient event managers, Lance and Jeff, resulting in a picture-perfect ceremony.
While every aspect of this wedding celebration, without exaggeration, was completely over the top and confirmed by everyone in attendance, special recognition must go to Craig Johnson the head chef and his staff. If you were a foodie in attendance, you would agree that the preparation, presentation, and quality of the dinner items (just to name a few) like Chilean Sea Bass, fillet & lobster, etc., was unbelievable. To prepare, execute and serve almost 300 individual dinners flawlessly is a herculean task. Chef Craig and his team knocked it out of the park.