How does a diamond-laced dessert sound? Definitely rich. This brilliant idea is just one of many food and beverage creations directors of romance have proposed to guests seeking romantic memories when celebrating birthdays and anniversaries, arranging marriage proposals, even orchestrating impromptu weddings.

The Search for hotels and resorts with directors of romance revealed only a handful of candidates, underscoring the creative lengths upscale properties engage in to differentiate themselves. While directors of romance also rely on musicians, florists, jewelers, poetry readers, skywriters, and other resources, the focus here is food and beverage.

At Las Ventanas al Paraíso, a Rosewood Resort in Los Cabos, Mexico, Director of Romance Maria Jose Garcia works with guests to create uniquely personal experiences, such as breakfast in bed, a private dinner on the beach, or a picnic following a horsedrawn carriage ride at dawn or sunset.

“The essential thing to take away about Las Ventanas is that experiences aren’t prepackaged. Everything is individually tailored and created,” says Garcia. “I sit down with guests to learn about their motivation and to get a read on their desires, on what would be romantic and special specifically for them.”

“The chefs and staff at Las Ventanas will make anything happen,” Garcia continues.

One of these chefs is Juan Pablo Loza Gomez, executive sous chef, who has created an “Aphrodisiac Dinner” befitting Las Ventanas’ indisputably romantic Sea of Cortez setting. His chocolate tasting menu uses a different type of chocolate in each of the six courses.

“I actually dreamed one night about creating a menu based on the tradition of chocolate in Mexican culture, but made cutting-edge with modern culinary techniques,” Gomez explains.

Gomez’s menu begins with Sea Scallop, Arugula, Mint & Blueberry Salad with a dark, bitter chocolate and concludes with dual desserts: Mexican Chocolate Cappuccino and Roquefort; and Orange, Chocolate, and Avocado, featuring layers of chocolate mousse and chocolate ice cream.

PAIRS FOR PAIRS
John Powell has been romance sommelier for three years at 70 Park Avenue Hotel, a Kimpton property in New York City.

“My goal is to pair romantic experiences to the different preferences and backgrounds of our guests, similar to a sommelier in a restaurant who pairs a fine wine to food,” Powell says.

“I aim to personalize as much as possible. If the couple is celebrating their tenth anniversary, I ask them about their wedding,” says Powell. “Often, it’s the wife or husband making preparations to surprise the other. I want to surprise both of them.”

DIRECTORS OF ROMANCE
According to Powell, food is an integral part of any romantic experience.

“In my opinion, there is nothing more romantic than sharing food,” says Powell.

Fondues are among his favorite recommendations, using Candela portable lights that are both eco-friendly and eliminate the risk inherent with candles.

Other examples include an in-room martini setup, complete with stuffed olives, twists, and a keepsake vermouth-filled silver atomizer. Romantic experiences can be as simple as chocolate- covered strawberries or as involved as a wellknown chef preparing and serving dinner at a private table in the kitchen while sharing cooking ideas and techniques.