New Leadership Trio Named Caviar Club, a luxury restaurant and

social destination set to open in Fort Lauderdale this fall, has announced three key hires as it prepares for its debut. Executive Chef Jeremy Loya, who previously ran kitchens at Soho House and the Michelin-recognized Caldera House in Scottsdale, will lead the culinary operation. Loya began his career under chef Rick Bayless and has worked across luxury restaurants and private member clubs in Chicago, Los Angeles, Dallas, and Scottsdale. Corporate Pastry Chef Alicia Montalvo, whose background includes work in respected hotel and fine-dining kitchens, will oversee all pastry programs across Falsetto Hospitality concepts. Lindsay Shapiro, a luxury client strategist with 15 years of experience managing ultra-high-net-worth relationships at Moët Hennessy (LVMH), takes the role of Director of Membership & Experiences.

The Founding 100 Members Club Ahead of its Fall 2026 opening at

833 East Las Olas Boulevard, Caviar Club is unveiling The Founding 100, an invitation-only private members club capped at 100 members. Applications will open to the public in mid-June through the Caviar Club website, with acceptance determined through a selective review process. Members gain guaranteed priority reservations, preferred seating, dedicated concierge service, and access to a private calendar of monthly events, menu previews, off-menu tastings, and curated social gatherings. The program also includes partnerships with luxury brands such as Dom Pérignon, Opus One, The Only Caviar, Moët & Chandon, and LVMH properties, offering rare wine and spirits allocations, private tastings, and access to bespoke travel experiences. "The Founding 100 is designed as more than a membership; it is a passport into a world of elevated hospitality, where relationships, access and unforgettable moments take precedence," according to the announcement. The restaurant itself will operate as a public venue, with membership unlocking an additional layer of exclusive benefits.

Why It Matters The addition of fine-dining private club models to full-service

restaurants reflects a broader luxury hospitality trend: operators using restricted membership to drive revenue stability and create premium tiers above standard dining. For Fort Lauderdale operators, the model demonstrates how restaurants are blurring lines with private clubs to capture higher-check occasions and build recurring member relationships

.

---

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors