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TREAT YO’ SELF! x Chef Nakai

We Are Inspo and Chef Nakai collaborated to curate “Treat yo self!”: A Music + Dessert Mixer.

Every hour the music played a different genre and many of our favorites, also at every hour guests enjoyed push pops by Nakai that were customized to the music genre.

R&B: Peaches & Cream

Peach liqueur pound cake + vanilla bean cream, sweet peach compote, topped with chopped spiced pecans.

90s Hip Hop: Hpnotiq

Blue raspberry cake + a Hpnotiq infused buttercream, topped with fresh lime and lime pop rocks.

Reggae: Rum Cake

Authentic rum soaked cake taken up a notch and paired with a guava buttercream + a touch of fresh mint.



Chef Nakai had the pleasure of executing the dessert portion of Yvonne Orgi’s birthday dinner.

Throughout the night Nakai assisted Chef Mikail and Chef Mike with their appetizer and main course and then went on to finish up her dessert for the finale.

Guests started to roll in to the beautiful apartment and were greeted with drinks. the music played, the courses went out and the vibe was set.

T.he beautiful evening was completed with a Creme Brûlée Trifle. Layers of Vanilla custard, Dark caramel, Roasted peaches and toasted spiced pecans.


Chef Nakai partnered with chefs Tyrik Smith, Brandon Gouveia, Janae Haynes and artist ReekLew to curate an upscale bbq outing for creatives.

The chefs worked together to execute a day menu including:

Wings, both beef and vegan mushroom burgers, bbq corn done by Tyrik and brandon of K.I.D.S. Catering.

and a live dessert menu done by nakai and janae including:

Peach cobbler ice cream + pound cake financiers, sweet potato creme brulee and a sticky coconut Pineapple cake.

Guests filled up the three story home enjoying music, enjoying the bar and basking in the sun on the roof while waiting for their food.

As the evening went on, everyone gathered on the main floor to watch the pastry chefs prepare their plates.

Bellies filled and everyone mellowed out into a perfect summer night.


Chef nakai collaborated with chef Tyrik Smith to curate the “Lover’s course” Valentine’s day dinner.

Together they created a 3 course meal to resemble 3 parts of a lover’s journey: the first kiss, the first date and the first break up.

Course 1 “First kisss” - seared rawfish salad with mixed veg + cruchy heart shaped red beets

Course 2 “First Date” - jerk lamb raviolli and mixed cabbage + veg

Course 3 “First Break Up - Sphered creme brulee topped with toffee lace cookie + filled with a cherry red wine sauce.

Everyone enjoyed a warm and cozy evening with their loved ones and close friends, all while engaging in table conversations and meeting new people over great food.