The knowledge settled inside me, cold and eerily calm.
I wondered what he’d say if I told him about Maya. He either wouldn’t care, or he’d blame her for distracting me if the launch bombed. Either way, he didn’t get the privilege of seeing that part of my life.
He kept his secrets; I’d keep mine.
“No.” I stood, my expression neutral. “No other reason.”
CHAPTER 39
Maya
THE LAUNCH EVENT FELL ON A BEAUTIFUL FRIDAYnight in Vermont. It wasn’t quite summer yet, but the weather in early June was clear and bright, and the air crackled with noticeable excitement as our guests spilled out of their cars and onto the welcome deck.
I was handling the front of house while Sebastian ran the kitchen. We’d invited two dozen of the country’s top food critics, journalists, and tastemakers, and I greeted each one personally. My nerves were a jumbled mess, but I didn’t let it show as I thanked them for coming and asked about their families or their latest vacations.
The food world was small, and everyone knew each other—even when they didn’t want to.
“Hollis, good to see you,” I said. A polite smile stitched across my face. “Thank you for coming.” I didn’t ask about his personal life because I didn’t know, and I didn’t care.
Sebastian and I had argued for days over whether to invite Hollis Miller, the controversial influencer whom I despised with the fire of a thousand suns. I’d conceded because Sebastian was right. Hollis was too big to ignore, and his presence would generate a lot of attention. The internet was already abuzz over whether we’d fall flat on our faces or prove his initial skepticism about our collaboration wrong.
Hollis smiled back, the sight unsettlingly charismatic compared to his aggressive online persona. “Happy to be here, but we’ll see whether you’ll still want to thank me after the event. My reviewsare brutally honest.”
Ugh. I’d been right the first time. He was an asshole.
I discreetly pawned him off on Ezra and focused on the other guests. Once everyone was checked in, I went inside to make sure everything was running smoothly for cocktail hour.
My father and Michel were both here with a handful of other representatives from our companies, but they gave each other a wide berth. A professional photographer and videographer roved the room, capturing content for later. People seemed to be enjoying the hors d’oeuvres, which were all from our new frozen foods line.
So far, so good.
“Relax,” Ezra said when he caught me reorganizing the glasses so they lined up perfectly. “Everything’s going to be fine.”
“Fine isn’t good enough,” I said. “Everything needs to beextraordinary.”
I’d poured every ounce of my effort and creativity into this launch. We had a huge budget and the best resources at our disposal. If it failed, I wouldn’t have any excuses to fall back on; if it was mediocre, I wouldn’t have any excuses to fall back on. Anything less than dazzling would be a disappointment, and I did not disappoint. I didn’t have that luxury.
It wasn’t just about my father, the media, or the competitors who were desperate to take my place in the highest echelons of the marketing world.
It was about me. If I did this—if I proved myself beyond a doubt—then maybe I could finally rest. Maybethiswas the accomplishment that would make me say, I’ve done it, and I deserve to be here. I’d reached the top of the mountain, and there were no more peaks to climb.
Maybe.
But first, I had to make sure the evening was flawless. It hadn’t escaped my notice that this was the original deadline Sebastian andI had set for ourselves. We were supposed to tell our families about us after tonight. Obviously, that wasn’t happening anymore, and I couldn’t decide whether I was relieved or frustrated.
I sent Ezra to mingle with the guests while I veered toward the kitchen. It was almost time for the main event, and I wanted to check in with Sebastian beforehand.
Despite the anxious knot in my chest, I couldn’t help but smile at people’s impressed murmurs over the main dining space.
We were a relatively small group, so we’d set up three long, rough-hewn tables that lent a more communal feel compared to a traditional round seating arrangement. Sunset drenched the trees outside in vivid oranges and golds, and the rustic chandeliers glowed with cozy warmth.
Sebastian and I had worked with the venue coordinator to ensure every detail was perfect, from the height of the centerpieces to the exact brand of alcohol used for the cocktails. After countless emails, one near-breakdown (me), and many pep talks (Sebastian), I was finally happy with the outcome.
The place settings? Exquisite.
The lighting? Flattering.
The kitchen? … Chaotic.
