BYOB - FI

I am a Japanese Tea Master, specializing in Chanoyu, the art deeply rooted in samurai culture, which I studied at the renowned Ueda Soko school. There, I achieved the highest rank and earned the distinction of becoming the youngest professor. Presently, I am based in New York City, where I host tea rituals, conduct classes, and offer demonstrations. Furthermore, I am the Founder and General Director of Chanoyu Week NYC.

I hold certifications from CMS, WSET and the Sake School of America who loves sharing my knowledge of wine, spirits, saké and specialty foods with others. There’s a story in every bite or glass and I love sharing those stories with others. My experience includes freelance tasting for corporate and private audiences as well as teaching at Murray’s Cheese in the West Village.

Food & Beverages Chef/Consultant and a vagabond epicurean aspiring for deliciously sustainable hedonism through personalized parties, classes and more! and

Rena is the co-founder and Head of Product of Night Inn. She is particularly passionate about wine and sake - wine because it brings people together and sake because she's from Japan. She is a big fan of daiginjyos from Akita prefecture, champagne, and old world wines in general.

Pamela is a certified sommelier and cheese expert, in addition to being a professional food and travel writer. She previously worked at manhattan's 2-Michelin star restaurant, The Modern, as a bartender and captain, where she also helped run a table side cheese trolley program. When not eating and drinking, or typing about eating and drinking, Pamela is also a musician and voiceover artist.

For over a decade Nicolas has served wine in New York's most celebrated dining rooms, including COTE Korean Steakhouse, Del Posto, and Peak. Today he runs his own consulting and events company, NCM Sommelier Services, and brings his expertise to Night Inn!

Nelson Cienfuegos is a culinary professional and long-time chef based in New York City. Earlier, he has been a leading chef, sous-chef, and operations leader at world renowned restaurants including Ando, Balaboosta, and Balthazar.

Former personal chef turned somm during the pandemic. Here to educate, lead, and share love of wine and it's culture.

When I was 10 years old, my father taught me how to cook, so that I would never have to rely on someone else when I was hungry. That lesson grew into an interest, which then turned into a hobby, and ultimately my career. In 2016, I decided to live out my dream and move to New York City. Days after moving, I began working at the prestigious Michelin starred French restaurant Café Boulud, owned by renowned chef Daniel Boulud. While there, I also attended the Institute of Culinary Education, where I was awarded “Most Likely to Succeed” in my class. During my three years at Café, I learned valuable techniques and skills that I could implement into my own style of cooking at home. Between 2018and 2019, I was the Sushi Team Leader at the local Wegmans in Brooklyn, eager to expand my knowledge and continue to grow. Now, I’m a full-time personal chef, and have started my own company, No Bounds Cooking LLC. My preferred cuisines may lean towards American, Italian, and Mexican, but I never try to limit myself to only a few options. I’m always trying something new and finding ways to improve on what I’ve done before. No matter what I do, I always put flavor first.

I am private chef and with over 5 years of experience specializing in farm to table Mediterranean cuisine. I love entertaining and am excited to provide my clients with a meal that is memorable and leaves their guests waiting for the next gathering.

Peeko Oysters is an oyster farm in the Peconic Bay of Long Island. Roughly 80 miles from the city - we bring freshly harvested oysters to the best restaurants in NYC, and to your living room!

I am a veteran pastry chef with over 25 years professional experience in restaurants. I taught in the Career Pastry Program at The Institute of Culinary Education, and was The Director for Advanced Pastry Studies. I owned and operated Whipped Pastry Boutique, a wholesale, gluten free bakery based in Brooklyn, NY.

We are a coffee brand that is focused on programmed events that include cafe service and espresso martini activations. LeTish coffees are sourced and roasted by a third-generation Italian family who put down roots in the iconic Greenwich Village circa 1907. From the outset, they served a diverse population of New Yorkers composed of immigrants, bohemians, and artists who gravitated towards their especially fresh coffee and inspired baked goods. Born in Brooklyn, LeTish shares the same values of family, community, and service and looks forward to preserving their story in every cup we serve. Take A Seat At The Table. .

Since 2014, I have been a leading player at Murray's Cheese, from upstarting a popular burrata-making program to teaching public and private events. From classes that pair everything from wine and Halloween candy with cheese to nerdy, science-driven cheese 101 tastings, I aim to help people learn more about their palates. When not being cheesy, I help millions of people fall asleep with original meditations and sleep stories. Storytelling and mindfulness play a significant role in curating the interactive tasting events and I love to bring these talents together.

Dana Beninati, host of Dine with Dana, helps Americans discover the beverages that pair best with their favorite meals. As Food Network’s Resident Sommelier, Dana serves as an educator, journalist, and host, empowering us all to take life in big bites! She is a professionally trained chef and certified sommelier that believes the best of life happens at the table. She earned her MBA in Hospitality from Cornell University, where she also served as faculty of the Hotel School. She holds two bachelor’s degrees from Johnson & Wales University and an Advanced Diploma from The Wine & Spirits Education Trust. She has trained in multiple countries and Michelin star restaurants, including the #1 restaurant in the world. She built her career teaching celebrity chefs to cook on camera before appearing on Food Network, Bon Appetit, FOX and NBC affiliates herself. Dana can be found teaching in restaurants across the country and at Sommelier Society of America in New York City. She is based in Manhattan but happiest traveling to new destinations - with a chef’s knife, wine opener and camera in hand.

Customized menu and flavors

Pie Making Materials and Equipment

Expert Baker

Join an Expert Baker and Patisserie to perfect your pie prowess! In this cozy and hands-on experience, you can learn how to make your own holiday pie from scratch, from dough making, to fillings, and creating beautiful lattice toppings. Or if you want something a bit easier / family-friendly, learn how to fill mini no-bake pies!

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