THE CRYSTAL
CUT BY HAND. COLLECTED WITH PASSION.
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Veljko’s passion for hand-cut crystal has formed a collection of more than 600 decanters, each individually chosen for the artistry of its cut, the beauty of its form, and the way it captures the light.The collection spans generations of European craftsmanship. Vintage Baccarat and Lalique appear alongside remarkable pieces discovered from independent ateliers and little-known artisans across Europe. A celebrated signature may speak to provenance; for Veljko, the true measure has always been the quality of the craftsmanship itself.Some pieces carry the history of the great crystal houses. Others preserve the hand and imagination of a craftsman whose name may never have been widely known. Presented together, they form a collection guided by discernment rather than recognition—where beauty is valued for what it is, not simply for the name it bears.The Crystal Bar was created to give this collection a place of its own. As light moves across each hand-cut surface, every decanter reveals a different character, transforming the room through color, reflection, and quiet brilliance.The collection is not simply admired from a distance. At a carefully chosen moment in the journey, guests are invited to encounter it more closely, allowing the crystal to become part of the experience itself.For those who select the cocktail pairing, this connection becomes even more personal. The collection is woven into the presentation and ritual of each pairing, offering an opportunity to engage with these remarkable pieces at close hand.More than a collection, it is a celebration of artisanship, beauty shaped by hand, and the passion that brought each piece together. A legacy in crystal.

CHEF AURÉLIEN DUVACHER
Chef de Cuisine, The Cellar
Chef Aurélien Duvacher brings together the rigor of classical French cuisine and the creative freedom of immersive culinary art.Raised in a culinary family by a father who was a pastry chef, Duvacher discovered the discipline and beauty of the kitchen from an early age. He began his apprenticeship at 15 under Michelin-starred Chef Stéphane Paroche before moving to Marseille at 17 to join Chef Guillaume Sourrieu at L’Épuisette.His path later led him to Paris, where he worked in the kitchen of Yannick Alléno before joining Alain Ducasse at the Plaza Athénée. These formative experiences established the foundation of his cooking: disciplined technique, profound respect for ingredients and an enduring pursuit of precision.At Maison Pic in Valence, Duvacher progressed from Commis to Sous Chef before advancing to the position of Chef Adjoint within the Research & Development kitchen. Working under the culinary direction of Anne-Sophie Pic, he took part in the complete creative process—from the earliest expression of an idea through development, refinement and final execution for the three-Michelin-starred restaurant.After building a strong foundation in some of France’s most distinguished kitchens, Duvacher felt there was still more to discover creatively—and further boundaries to explore beyond his classical French training.That curiosity led him to Alchemist in Copenhagen, where he joined the Research & Development team as Chef R&D. Working closely with Executive Chef and co-owner Rasmus Munk, he immersed himself in a radically different approach to cuisine—one that extended beyond technique and flavor to embrace storytelling, emotion and artistic expression.Duvacher embraced this new creative world fully. Rather than leaving his French foundation behind, he began reimagining it—applying the discipline, precision and depth of classical technique to an experimental culinary language shaped by art, science, technology and immersive storytelling.During his time at Alchemist, Duvacher contributed to the development of new culinary experiences within a restaurant that held two Michelin stars and was ranked No. 5 on The World’s 50 Best Restaurants list in 2025.This convergence of classical discipline and creative freedom became central to his evolution as a chef. Traditional techniques were given new expression, familiar flavors appeared in unexpected forms and each dish became part of a larger emotional and sensory narrative. His cooking remained grounded in rigor while emerging with a creative language that felt increasingly his own.The success of Duvacher’s extensive career in culinary development has, until now, unfolded largely behind the scenes. He has spent years shaping ideas and bringing them to life within some of the world’s most ambitious restaurants.The Cellar marks the moment he steps into the spotlight.As Chef de Cuisine, Duvacher now presents a complete culinary vision under his own direction—bringing together the refinement of the French culinary tradition and the freedom to move beyond its conventions.For the past six months, he has been developing far more than a tasting menu. In collaboration with a local ceramic artist, Duvacher has created a series of custom vessels conceived alongside the dishes they will hold.Each piece has followed its own creative journey—from an initial idea and hand-drawn sketch through three-dimensional modeling, prototyping and final production. The shape, texture and character of every vessel have been considered as carefully as the cuisine itself, allowing each dish and its presentation to evolve together as one complete expression.Duvacher’s menu is informed by childhood, family, travel and nature, with each dish becoming part of an intimate progression through flavor, memory and place. For him, cuisine is not complete when the final element reaches the plate. The vessel, the room, the movement of the evening and the emotions carried home by the guest are all part of the experience.With discipline beyond his years, an uncommon depth of creative experience and a clear sense of purpose, Duvacher arrives in Southwest Florida ready to establish a culinary voice of his own—and to create something of lasting international relevance in Naples.

TABLE
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For Chef Duvacher, the ceramic is not simply where a dish is placed. It is the first expression of its story—the stage upon which the cuisine is revealed and the first emotion a guest encounters before tasting a single bite.The Cellar commissioned an entire collection of bespoke ceramics, created over six months in close collaboration between Chef Duvacher and a local ceramic artist. Each piece was conceived for one particular dish, allowing its shape, texture, movement, and purpose to emerge from the cuisine itself.The process begins with a memory. Chef Duvacher translates that memory into hand-drawn sketches before developing a three-dimensional model. Through a series of prototypes, each detail is considered and refined until the ceramic and the dish feel inseparable. The final piece is then formed by hand, making every ceramic inherently unique. Chef Duvacher’s involvement extends far beyond the initial design. Determined to ensure that every detail was brought to life precisely as he envisioned it, he worked alongside the local ceramic artist, personally weighing, glazing, and firing select pieces. This extraordinary level of involvement transforms each ceramic into an extension of his cuisine—shaped by the same imagination, precision, and devotion to detail.For the Mushroom Matryoshka, a childhood memory of gathering mushrooms with his grandfather became a ceramic mushroom inspired by Russian nesting dolls. Guests open the piece to discover a second mushroom within, while its cap becomes a bowl for warm consommé infused with pine needles—the scent of the forest returning through the dish.For the Frangipani Flower, memories of family visits to Réunion Island inspired a ceramic that echoes the delicate form of the flower itself. Chef Duvacher first created the design digitally, then worked with the artist to capture its natural shape by hand.This collection represents far more than an investment in beautiful tableware. It is an investment in Chef Duvacher’s imagination and in the belief that cuisine of this caliber deserves to be framed with equal creativity. Every ceramic has meaning. Every detail advances the story. The dish is complete only when the cuisine and the ceramic become one.

THE COLLECTION
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‍Surrounding guests in every direction, The Cellar’s wine collection encompasses more than 1,000 labels. It reflects Veljko Pavicevic’s passion for acquiring remarkable private wine and spirits collections. Among them are extraordinary cellars built bottle by bottle over decades, each carrying the discernment, patience, and personal history of its original collector. Brought together at The Cellar, their most treasured bottles begin a new chapter and, together, create a new legacy.Overhead, vintage Champagne occupies the room’s most prized position. Deliberately placed beyond reach, each bottle is left undisturbed to mature to its fullest potential. Here, Veljko’s favorite selection is being perfected by the one element that cannot be hurried: time.The collection extends beyond wine to encompass some of the world’s rarest spirits. At its pinnacle is The Balvenie 1962 Single Cask, the crown of the collection, accompanied by singular expressions including Beluga Epicure and Beluga Epicure Noir.Guests may explore the collection with the guidance of our sommelier team or select a wine pairing created to accompany Chef Duvacher’s menu, allowing each wine to reveal another dimension of the cuisine and the journey unfolding throughout the evening.