THE HIGH TASTE STANDARD
A Proprietary Framework for Cultural Luxury & Hospitality
"To be considered is the greatest luxury in the world."
THE FOUNDER
TAHIIRAH HABIBI
Ruinart chose her to lead the launch for Dom Ruinart 2010. It put her in its film. Marriott made a film about her. It streams on Amazon Prime.
She stood on stage at the James Beard Awards. She sits on the James Beard Legacy Program Beverage Committee.
She was the first Black woman on the cover of Wine Enthusiast's 40 Under 40.
Vogue, Robb Report, Wine Spectator, BET, Ebony, Essence, and Imbibe have covered her work.
Fifteen years in luxury hospitality. Multiple awards. She opened the St. Regis Bal Harbour in 2012.
THEN SHE BUILT HER OWN
The Hue Society. Global. The Roots Fund. Co-founded with Carlton McCoy. The Black Wine Experience at Essence Festival. Wine & Culture Fest. The Habibi Sommelier Scholarship at the Wine School of Philadelphia.
WHY THIS BOOK
Sixty pairings from a sommelier Ruinart trusted with its vintage.
Twenty chefs she chose.
The Founders Box holds her palate, her table, and her people.
THE FIVE PILLARS OF CONSIDERATION
Antecedent Authority: Honoring ingredient origins, techniques, and historical lineage without superficial trend-chasing.
Sensory Rigor: Executing flawless technical balance across food, fine wine, heritage spirits, and zero-proof elixirs.
Untranslated Hospitality: Service executed with warmth and intuitive excellence—welcoming guests without requiring them to assimilate.
Spatial & Visual Aesthetic: High-fashion visual standards, flattering lighting, acoustic comfort, and tactile elegance.
Intentional Community: Curating rooms where culture thrives naturally and the energy in the dining space matches the brilliance coming from the kitchen.