Engagement season is upon us, and at Sonesta, we are excited about a new wedding website and a very exciting Sonesta Travel Pass wedding offer. We are here to help you with your wedding planning, from choosing a venue to deciding on the menu, and as part of that, we are launching a new series featuring wedding tips from our executive chefs.

We asked Chef Daniel Corey at The Clift Royal Sonesta Hotel a few questions about wedding planning, culinary vision, and trends when it comes to wedding food and beverage, and he shared his insights below.

1) What is your favorite part of working with couples to make their wedding culinary vision a reality?
I really enjoy the collaborative process between the wedding couple, myself and the Catering/Events team to create something exciting and memorable.

2) Do you have a style of wedding dining you prefer – a plated, sit-down meal, stations, cocktail party, etc.?
We always try to accommodate whatever the client has in mind, but I always think it’s fun to start to the afternoon or evening event with passed canapes and bubbles. This gets the guests to engage more with one another and helps to build that festive/celebratory vibe.

3) What’s the most memorable wedding you have worked on? Feel free to share more than one!
I have a soft spot for our first wedding in The Spanish Suite, post remodel and post pandemic reopening. The space is beautiful, and we were all so excited to finally have an opportunity to showcase it for a wedding. The couple and their family was wonderful as well which really made it that much more special.

4) From signature cocktails to intricate wedding cakes, weddings are all about the details. Have you seen any trends recently in planning food and beverage that really stand out?
We have definitely seen more couples that are looking for a little less formal, cocktail and reception-oriented events. I think this is a great because it allows us to layer in some more creativity and adds a level of spontaneity and playfulness you don’t get in a more formal setting.

5) What advice do you have for couples looking to plan a wedding at your hotel?
My advice would be to have an idea of how you would like the event to go, but to have an open mind as well. We have a great sales and events team that are incredibly knowledgeable about our spaces, what works and what doesn’t for the chosen space. The best outcomes in my experience are when the couple, the Food & Beverage team and Catering/Events work together as a team.