Nitiya Sin has a mug on her desk that says “BRB. Making Magic.” While her office could stand in for Santa’s workshop—glue gun and all—the saying is this hospitality director's raison d’être who believes in the power of the personal touch. Whether it’s a birthday or a typical Saturday night, Nitiya finds a reason to celebrate. And if you’re imagining her with a magic wand, well, therein lies the origin story.
“I grew up going to Disney and I loved everything that went into that,” she says. It set her on a path to study architecture. Restaurant jobs were initially just a way to pay the bills, until she landed at MICHELIN Three Star Per Se. “I saw the finesse and how important minor details really were.” A move to Washington, D.C. and Two Star minibar proved that “dining could be a creative process.”
Since 2020, Sin joined Bresca and Jônt and been given creative license to surprise and delight guests. “I’m always looking for any opportunity to make it special for them,” she says. “The team has given me the time and space to do that.”
So, how exactly does she do it? She and her team get to know their guests. “We call them and it’s not just to learn about dietary restrictions,” she explains. By initiating conversations, she’ll learn details that help her enhance their experience. Another way is through Instagram and other social media channels. “One trend since Covid is that a huge number of people adopted pets.” It sparked an idea, and, together with the pastry chef, the two created gourmet treats for regulars’ dogs. “I know if I received a gift for my dog, I’d feel special.”
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The pet treats have taken off, with diners thrilled to bring home nibbles for their four-legged family members, but it hasn’t stopped there. “The response motivated me and I saw it as an opportunity,” she says. Sin has since created cat toys made with the restaurant’s branded ribbons, as well as treats for guests’ ferrets, and even a horse. “That one took a while to research," she says beaming, "but it was made with honey, oatmeal, and molasses with cinnamon.”
Of course, Sin is even more adept at making humans feel special. While she and the team brainstorm ahead of time, she stands at the ready when information arises. In one case, after two diners mentioned they had run the D.C. half-marathon, Sin leapt into action. “I ran back to my office and pulled together cherry blossom-themed medals to honor them.”
Her surprises have elicited reactions ranging from squeals and giggles to joyous tears. “We had a mother and son coming in and the son reached out to me ahead of time. He was young but a very passionate member of our industry and wanted to show how grateful he was for his mother’s support.” Sin decided to play on the MICHELIN Guide, using a picture of them and replacing one of the pages with a dedication to the guest’s mother. “She was the most MICHELIN Starred mom.”
Sin also spent three months planning a proposal with a guest. From his girlfriend’s favorite colors and flowers, to recreating parts of their first date with red wine in water bottles and a cake from a nearby bakery, she helped him craft a dream proposal. “I really enjoyed that,” she says.
Of course, not every moment is as elaborate, or intimate, as a proposal. “We encourage guests to share as little or as much with us as you’d like,” she explains. “The food stands alone here, but we’re creating a holistic dining experience and want you to experience something that you didn’t think you would.” And with Sin at the helm, it'll no doubt be a fairy tale come true.
