Charles Raben x Mizu

For the July 16 Mizu dinner at 102 Franklin, I developed and independently produced a seven-course dinner for 50 guests, with each course interpreting a different piece of Mizu’s music.

I began by interviewing Mizu and listening closely to a selection of her work, writing down the images, textures, colors, and emotions that came to mind. Those notes became sketches, and those sketches became entirely original dishes.

I built the VIP guest list and used the strength of the concept to secure liquor and non-alcoholic sponsors, props, venue support, and custom handmade ceramics for the dinner. I also conceptualized a Little Rat sundae service and a custom garment for my wife, Susan Flores, who created the graphics, menus, place cards, seating chart, and visual details for the evening.

I served as head chef and sole producer, overseeing staffing, sourcing, partnerships, creative direction, and execution. The dinner became a major milestone in my career and the first chapter in an ongoing series centered on interpreting artists’ music through food.