Born from a Belief That
Food is the Finest Art
Isabelle Maren
Founder & Culinary Director
A Life Lived at the Table
Isabelle Maren grew up in Lyon, France — a city that takes its food as seriously as its philosophy. Her grandmother's kitchen was her first classroom: copper pots, market mornings, Sunday lunches that lasted until dusk. She learned early that a meal was never merely about eating.
After training at Le Cordon Bleu and working under three Michelin-starred chefs across Paris, Tokyo, and New York, Isabelle recognized a gap in the market: clients who desired genuinely extraordinary culinary experiences but lacked the connections and expertise to create them.
In 2018, she founded Saffron & Co. with a team of three. Today, the company operates across 48 cities, partnering with 12 resident chefs and having curated over 200 private dining events across four continents.
"The best restaurants in the world have one thing in common: they make you feel that the entire evening was designed just for you. That's what we do — for every client, every time."
— Isabelle Maren
Seven Years of
Unforgettable Tables
2018
Saffron & Co. Founded
Isabelle Maren launches the company from a studio in Manhattan with a team of three and a vision to redefine private dining.
2019
First Chef Partnership
We formalize our first chef partnership with James Beard Award winner Marco Alvarez, hosting 12 private dinners across New York and Miami.
2020
Luxury Meal Kits Launch
In response to global circumstances, we pivot with our Luxury Meal Kit program — reaching 3,000 households in the first year.
2021
International Expansion
We expand to London and Paris, adding our first European chef partners and launching our Food Travel Itinerary service.
2023
Asia-Pacific Launch
Operations expand to Tokyo, Singapore, and Sydney. Our Kyoto Kaiseki Experience becomes our most requested itinerary.
2025
200th Private Dinner
We celebrate our 200th private dining event — a 40-person harvest dinner at Villa Monteverdi in Tuscany.
Four Principles That
Guide Everything We Do
Uncompromising Quality
We work only with ingredients, chefs, and partners who meet our exacting standards. "Good enough" is never good enough.
Deeply Personal
Every experience is designed around the individual — their tastes, memories, and aspirations. We listen before we create.
Seasonally Rooted
Our menus follow the earth's rhythms. We believe the most extraordinary flavors are those in perfect season.
Community First
We support local farmers, small-batch producers, and emerging chefs — because great food ecosystems sustain great food.
The People Behind
Every Perfect Plate
Isabelle Maren
Founder & Culinary Director
Le Cordon Bleu graduate. Formerly of Eleven Madison Park, L'Arpège, and Narisawa.
Marco Alvarez
Head Chef Partner
James Beard Award winner. Two Michelin stars. Specialist in New American cuisine.
Yuki Tanaka
Asia-Pacific Director
Former concierge at The Ritz-Carlton Tokyo. Specialist in Japanese kaiseki and omakase.
Charlotte Beaumont
European Affairs Director
Paris-based. Former editor at Saveur. Expert in French, Italian, and Iberian food culture.