Florie's by Mauro Colagreco at Four Seasons Resort Palm Beach will run an eight-event wine dinner series from October 2026 through May 2027, positioning the luxury resort as a destination for high-end food-and-wine programming in South Florida. Most evenings are capped at 24 guests; the season-closing Opus One dinner on May 20 is limited to just 12, placing it among the more exclusive winemaker-format experiences in the U.S. hospitality market.
The Format
Each dinner opens with a welcome pour and canapés on Florie's terrace before moving to the property's Private Dining Room, where a four-course menu — conceived by Chef Mauro Colagreco specifically around the featured producer — is served family-style at a single communal table. The structure mirrors a format gaining traction across fine-dining and luxury hospitality venues seeking to convert food-and-beverage revenue into a curated, high-margin experience rather than a transactional meal.
"Wine has an extraordinary ability to express a sense of place," Colagreco said. "For each dinner, we begin with the wine — its origin, its character, its story — and create a menu that responds to it, so that guests can discover a terroir through the eyes of those who bring it to life."
The Producer Lineup
The eight-dinner roster reads as a cross-section of prestige appellations and trophy labels. The series opens October 29 with a Bordeaux evening alongside Bernard Magrez, whose portfolio includes Château Pape Clément. November brings Gérard Bertrand and the Languedoc, followed in January by Bouchaine Winery from Carneros, one of Napa Valley's older operating estates. February is dense with marquee names: Harlan Estate on the 9th — whose Cabernet Sauvignon regularly trades above $1,000 per bottle on the secondary market — and Champagne Laurent-Perrier on the 25th. March centers on Château Lafite Rothschild, one of Bordeaux's five first growths. April pivots to Oregon, spotlighting an emerging producer working under Burgundian influence, before the season closes with the Opus One finale in May.
The lineup signals a deliberate editorial strategy: anchor the early season with established European prestige names to drive initial reservations, then use the California bookends — Harlan and Opus One — to capture the trophy-wine collector segment that skews heavily toward Napa Cabernet. That audience represents a meaningful revenue driver for luxury resort food and beverage operations, where winemaker dinners routinely carry per-head pricing well above standard à la carte averages.
Hospitality Revenue Context
For resort operators, intimate producer dinners have become a reliable mechanism for extracting incremental beverage revenue from guests who might otherwise dine off-property. By tying each evening to a named winemaker and a hard seat count, Florie's creates scarcity — a proven lever for both pricing power and advance booking conversion. The format also deepens the resort's culinary identity, a competitive differentiator at a time when luxury travelers increasingly evaluate properties on the strength of their food-and-beverage programming, not just amenities.
Colagreco, whose flagship restaurant Mirazur in Menton, France, has held three Michelin stars and ranked among the World's 50 Best Restaurants, brings significant brand equity to the series. His involvement elevates what might otherwise be a standard hotel wine dinner into a media-worthy culinary event — the kind of programming that Food & Beverage Magazine has tracked as a growing revenue strategy among resort F&B directors across the luxury tier.
Reservations are available through OpenTable; inquiries can be directed to the resort at +1 561 582 2800.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
