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Simon: One time we did a Japanese-themed evening ¡ª it was a birthday party. We had a sumo-wrestling tournament, and the dance floor was built as a sumo ring that came out to the dance floor. There was also a pop-up Nobu for 200 guests, and the then-executive chef of Nobu, Mark Edwards, came to cook. We had to build fridges and freezers. We had to bring wait staff. That was amazing. Another time, we took a whole Michelin-star restaurant from the George V in Paris and moved it to another one of the Four Seasons hotels because the client was like, I love the food there, but we¡¯re having the party here, so bring the food. And there have been some silly things. There¡¯s a story about flying celery salt for Bloody Marys from London to the Maldives because the cocktail wasn¡¯t right.

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