For a couple enamored with the ritual and romance of dessert, tiramisù becomes a delectable muse reimagined in an oversized, statement-making form that sets the tone for a celebration as indulgent as it is refined. Designer Chelsea Gaytan of Black Tie Optional and Ashley Phillips of Amour de Sucre Bakery brought this vision to life in The Global Ambassador's garden where the verdant setting, with its filtered light and winding paths, evokes a luxe Italian garden.

We built a design language rooted in the RICH contrast of cocoa and cream tones, leaning fully into a dessert-forward aesthetic that felt both romantic and a touch DECADENT.

–Chelsea Gaytan, Black Tie Optional

A dove blue accent is woven through the warm neutral palette, lending an airy freshness to the aesthetic. “Thedove blue evolved into a true anchor for the design, grounding the palette in a cool, refined richness,” says Gaytan. The florals echo this sensibility with hellebore, delphinium, sweet pea, ranunculus and scabiosa gatheredin a loose, organic fashion along the table. “The florals were designed to feel lush and organic, with a softly undone quality as though they had been gathered fresh from an overgrown European garden,” says Gaytan.

Lace became a unifying motif throughout the design, from the seating display and lace-edged menu to the delicate stenciling atop each tiramisù. It is also echoed in the bride’s gown and stylish gloves. “The repetition creates a sense of cohesion while still allowing each moment to feel distinct,” says Gaytan. 

Every detail was designed to feel layered and INTENTIONAL, with SUBTLE through-lines that tie the entire experience together.

–Chelsea Gaytan, Black Tie Optional

Each element invited guests not only to admire, but to INTERACT, blurring the line between DESIGN and experience.

–Chelsea Gaytan, Black Tie Optional

“A true celebration of indulgence, the dessert experience was designed to be both immersive and unforgettable,” says Gaytan. Cannolis filled with a dove blue cream serve as the seating chart. But tiramisù is the starring role, from the personalized coupe at each place setting and the stunning tower to the pièce de résistance: a grand, oversized tiramisù anchoring the desssert table

For a couple enamored with the ritual and romance of dessert, tiramisù becomes a delectable muse reimagined in an oversized, statement-making form that sets the tone for a celebration as indulgent as it is refined. Designer Chelsea Gaytan of Black Tie Optional and Ashley Phillips of Amour de Sucre Bakery brought this vision to life in The Global Ambassador's garden where the verdant setting, with its filtered light and winding paths, evokes a luxe Italian garden.

We built a design language rooted in the RICH contrast of cocoa and cream tones, leaning fully into a dessert-forward aesthetic that felt both romantic and a touch DECADENT.

–Chelsea Gaytan, Black Tie Optional

A dove blue accent is woven through the warm neutral palette, lending an airy freshness to the aesthetic. “Thedove blue evolved into a true anchor for the design, grounding the palette in a cool, refined richness,” says Gaytan. The florals echo this sensibility with hellebore, delphinium, sweet pea, ranunculus and scabiosa gatheredin a loose, organic fashion along the table. “The florals were designed to feel lush and organic, with a softly undone quality as though they had been gathered fresh from an overgrown European garden,” says Gaytan.

Lace became a unifying motif throughout the design, from the seating display and lace-edged menu to the delicate stenciling atop each tiramisù. It is also echoed in the bride’s gown and stylish gloves. “The repetition creates a sense of cohesion while still allowing each moment to feel distinct,” says Gaytan. 

Every detail was designed to feel layered and INTENTIONAL, with SUBTLE through-lines that tie the entire experience together.

–Chelsea Gaytan, Black Tie Optional

Each element invited guests not only to admire, but to INTERACT, blurring the line between DESIGN and experience.

–Chelsea Gaytan, Black Tie Optional

“A true celebration of indulgence, the dessert experience was designed to be both immersive and unforgettable,” says Gaytan. Cannolis filled with a dove blue cream serve as the seating chart. But tiramisù is the starring role, from the personalized coupe at each place setting and the stunning tower to the pièce de résistance: a grand, oversized tiramisù anchoring the desssert table