By selecting the team, you have selected highly sophisticated, experienced, result-driven and well-respected professionals in the event-planning industry.

The founder, George W. von Salm (CHA; LHCIMA; CFBE), is originally from Austria and attended hotel and restaurant schools in Austria and Switzerland with a culinary education in France (Chaine de Rotisserie) and holds a degree from Michigan State University as a Certified Hotel Administrator (CHA) and a Certified Food & Beverage Executive (CFBE) along with the European certification, Licensee of the Hotel Catering Institutional Management Association (LHCIMA). His experience includes management of the finest Five Star hotel properties as a Chef, Director of Catering, Director of Food and Beverage and General Manager: in Europe, Hotel Beau Rivage, Lausanne, Switzerland; in South Africa, Landrost Hotel, Johannesburg and Maharani Hotel, Durban; in the United States, the prestigious White Hall Hotel and Club, Chicago, IL; the famous Park Lane Hotel, New York, NY; and the Arlington Hotel Resort and Spa, Hot Springs National Park, Arkansas. In California, he managed the Beverly Rodeo Hotel, Rodeo Drive, B.H., and Carlyle Inn, Beverly Hills. In addition, he opened and managed free standing, white tablecloth corporate restaurants: Collette and Madeo in Beverly Hills and Citronelle in Santa Barbara, to name a few.

While Mr. von Salm worked at the prestigious and renowned Whitehall Hotel and Club in Chicago, IL as a Food and Beverage Director, he originated the highly successful "Guest Chef Series" with Frederick Sonnenschmidt of High Park Culinary Institute and Bernard Gaumé, Executive Chef of the Devonshire Hotel in London, England and introduced "Cuisine Nouvelle." The culinary team was one of the major winners in the National Restaurant Association's Culinary Creative Competition. The team received two 1st place awards during the 64th Hotel Motel Restaurant Show held at the New York Coliseum as part of the extremely prestigious 11th Annual Salon of Culinary Art of the Société Culinaire Philanthropique. Mr. von Salm worked with such renowned chefs as René Verdon, the White House chef for First Lady Jackie Kennedy and President John Fitzgerald Kennedy and Michel Richard among many.

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The team is in vogue with, not only the créme de la créme and top vendors in Southern California, maintaining excellent vendor relationships, with assurances to their clients to pass and receive the best knowledge and service possible, but we are also in constant touch with top wedding professionals while striving with undivided attention to consistently deliver our services with the highest quality, and create trend-setting and cutting-edge ideas with comprehensive logistical planning.