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Palm Tree Crew, the visionary occasions firm co-founded by Kygo and his supervisor Myles Shear, is aiming to disrupt Miami’s hospitality scene with a trailblazing new enterprise that redefines the nexus of life-style and leisure.
Harmonizing the essence of music pageant attract with the serenity of a beachfront escape, Palm Tree Crew is launching its first-ever waterfront resort and restaurant, Palm Tree Membership, in Miami’s North Bay Village. The bold venture, a collaboration with Continuum Firm, marks a major foray for Palm Tree Crew, a confirmed international occasions organizer.
Reworking the established Shuckers Waterfront Grill & Lodge, Palm Tree Membership will infuse the placement with a brand new sense of vibrant tropical attraction and beautiful coastal eating, all set to the rhythm of handpicked musical occasions.
“We’re extremely excited to launch our first restaurant and resort in North Bay Village, Miami, a metropolis that embodies the spirit of Palm Tree Crew,” mentioned Shear. “We’ve admired Shuckers for a very long time as a staple of the Miami hospitality ecosystem, and we really feel privileged to accomplice with Continuum Firm to carry this property into its subsequent chapter.”
Auds & Ends
Shuckers boasts a surprising waterfront restaurant, 20-slip marina providing dine-and-dock companies, 118 elegantly designed visitor suites and a pool that seamlessly bridges the restaurant and resort, capturing the joyful but relaxed essence of Palm Tree Crew’s imaginative and prescient.
“Once we began constructing Palm Tree Crew 4 years in the past, our imaginative and prescient was to provide distinctive experiences all over the world centered on music and the best stage of hospitality,” added Michael Diaz, CEO of Palm Tree Crew. “It has been thrilling to curate a way of life platform for our prospects by means of reside occasions and festivals, and we’ve discovered our viewers craving extra, which is what impressed this growth into hospitality.”
“It is a pure evolution of our model, and we are able to’t wait to introduce hospitality tasks that ship these similar experiences and curated leisure year-round.”
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