The daughter of a diplomat and beauty queen, it would be fitting for Sabine Poisson to become a fabulous event designer. After all, she’s worked as a culinary artist alongside some of the most exclusive chefs in the world, including Daniel Boulud. These experiences would have her greeting and hosting some of the most celebrated people of our time, such as Jackie Kennedy Onassis, Prince Albert of Monaco, and Billy Martin. Raised in France, her childhood left an indelible mark on her keen eye for style and taste. In the 80s, Sabine co-founded her French haute cuisine pâtisserie, bistro, and catering company in Westchester, New York. This venture was the prototype for Sabine’s current namesake company in New York City. World Bride Magazine had the opportunity to chat with Sabine about her life, event planning, and more:
What differentiates you from other wedding designers and florists?
“I conceptualize and bring to life the themes of my clients, elevating them to a higher level of artistic expression. With exquisite design expertise, I can transform interiors into magnificent environments. I feel that I am setting a standard in style and world-class elegance that surpasses even the most demanding expectations. For example, Dun & Bradstreet commissioned me to transform their Murray Hill, New Jersey, corporate offices into a British Isles–themed, formal dinner for 1000 people. I also was selected by Greenwich Riding and Trails Association to execute their first “Stetsons and Stilettos” Western-themed fundraiser at a private home. These events were stellar because of my attention to detail and creativity.”
Why is it essential for couples to hire the proper wedding professionals when planning meaningful events?
Any meaningful event or function requires coordination, planning, and creative precision, the expertise and capability only a true professional can deliver.
How important is your team of vendors?
Professional vendors are the cornerstone and very core of the success of any event or function. I select vendors based on their level of quality and service.
