Chase Saphire's Dazzling Dinner at Miami Art Week

Bon Appétit

by Jesse Szewczyk

February 24, 2026

AI-Generated Deep Dive Summary

During Miami Art Basel, Chase Sapphire Reserve for Business hosted an exclusive dinner at Pao Restaurant in the Faena Hotel, bringing together a diverse group of business owners, artists, and innovators. The event took place against the vibrant backdrop of South Beach, known for its electric mix of creativity and entrepreneurship. This private gathering celebrated the launch of Chase's new business card, designed to support creators and visionaries like those in attendance. The dinner featured a multicourse menu that showcased both traditional and innovative flavors. Guests enjoyed a series of delectable dishes, starting with a crispy nori amuse-bouche followed by coconut milk ceviche, short ribs, and sea bass. The meal was complemented by tropical desserts, creating a memorable culinary experience for those in attendance. Meanwhile, the restaurant's communal tables and floral arrangements fostered an atmosphere of connection and collaboration among the guests. Throughout the evening, engaging programming highlighted the intersection of creativity and business. Notable attendees included photographer Tyler Mitchell, known for his work with Beyoncé, Rocky Xu from Rocky’s Matcha, and Richard Paul of Klutch Sports. A standout moment was a Q&A session with Paul, who shared insights on work-life balance, the challenges of running a business, and the importance of celebrating personal achievements. These discussions underscored the event's theme of uniting creative minds to champion each other's success. For food enthusiasts, this dinner offers insight into the culinary and cultural experiences that define Miami Art Basel. The event not only celebrated gastronomy but also emphasized the power of networking and collaboration among artists and entrepreneurs. It highlights how exclusive gatherings like these can serve as platforms for celebrating creativity and innovation in both business and cuisine.

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Originally published on Bon Appétit on 2/24/2026