I worked for a resort in the Seychelles for 4 years. I have hundreds of stories which would fit this post but one that stands out was a very wealthy Canadian family who stayed at one of the private residences for a couple of weeks.
They brought their own staff including two personal chefs but also asked for a hotel chef to assist their team with prep and local ingredient knowledge. A chef I was friendly with was selected to spend the two weeks with them.
One day, another member of their staff came down to one of the restaurants and purchased two bottles of wine for €11,000+ each. Now we had far more expensive bottles on the list but this was still a notable sale and later that night, I asked my mate what they had cooked to accompany the wine.
Turns out they had poured both bottles into the pot while making a Coq au Vin.
They brought their own staff including two personal chefs but also asked for a hotel chef to assist their team with prep and local ingredient knowledge. A chef I was friendly with was selected to spend the two weeks with them.
One day, another member of their staff came down to one of the restaurants and purchased two bottles of wine for €11,000+ each. Now we had far more expensive bottles on the list but this was still a notable sale and later that night, I asked my mate what they had cooked to accompany the wine.
Turns out they had poured both bottles into the pot while making a Coq au Vin.