Recently the celebrated Executive Chef of M Waterfront Grille in Naples, Chef Brian owns two new innovative businesses: first, he is president of Florida Food Consultants, a networking concept designed to improve the restaurant industry, and, his second endeavor, Crave Culinaire by Chef Brian Roland, introduces an ultramodern take on catering. Crave Culinaire’s elegant services span from full event planning, to catering events, to chic, artistic private meals prepared for the most prominent palates.
Chef Brian, born and raised in Princeton, NJ, graduated from The Culinary Institute of America in Hyde Park, NY. He is a Certified Chef de Cuisine (CCC) through the American Culinary Federaton (ACF) and a member of the Chaine des Rotisseurs. He worked for several well known French chefs, including Daniel Boulud at Restaurant Daniel & Café Boulud, and Patrick Verre at the TPC @ Jasna Polana. He has worked as Executive Chef in top kitchens locally, including Chops City Grill and Cru Lush Wines and Pure Food. Brian consults and collaborates with other chefs and industry professionals, often organizing events and competitions to heighten each professional’s creativity and self-improvement. He has had the opportunity to cook for some well known celebrities including Judge Judy, Brian Boitano, Franc D’Ambrosio, Randy Wayne White, Cliff Williams of AC/DC, Marylin Manson, David “Big Pappi” Ortiz, Joe Bastianich, Tim Love and Paula Deen
As a celebrity, Brian has appeared on many local television segments to cook for viewers on Fox 4 and WINK News. His local presence is consistent….Emcee and Auctioneer for several events including the CAN Bachelor Auction, Tails and Tiaras Pet Gala for the Humaine Society, Derby Dash for the Naples Junior Women’s Club and the 6th, 7th & 8th Annual Boots and Boogie Bash as co-emcee with Krista Fogelsong of ABC. Brian made the cover of Naples Illustrated September 2013 as a Local Hero in the Supermen Issue. He was also awarded 40 Under 40 in Gulfshore Life Business and “Best Chef on the Move” in 2013, Best Chef for Charity in 2014 and Young Incandescent Entrepreneurs in 2015 by Florida Weekly. Crave Culinaire was voted Best Caterer in Lee and collier counties in 2014 and 2015 by Gulfshore Life magazine. He is a regular feature in Naples society magazines and newspapers such as Life in Naples, Naples Illustrated, Entrée Magazine, Fifth Avenue Magazine, Plate Magazine, Grandeur Magazine, Naples Daily News, The News Press, Florida Weekly, Flavor on the Menu, and was proud to be voted Gulfshore Life’s 2011 Hottest Eligible Bachelor.
Chef Brian Roland considers himself an artist whose medium is food. More than a former Executive Chef at one of Naples most prestigious restaurants, he is a self-made man with innovative businesses of his own. He is a friend, a brother, a loving son, and a truly giving soul. His philanthropic contributions have touched thousands, as he has raised money in community outreach events to assist local charities such as Literacy for Collier, CAN, Red Cross, Hope for Haiti, Foster Care Council, Children’s Hospital, Impact Initiative, Friends of Foster Children, PACE, Children’s Museum of Naples (C’MON ), St Matthew’s House, NCEF, Holocaust Museum, Naples Junior Womens Club, Make a Wish Southern Florida, Humaine Society, Neighborhood Health Clinic, among many others. Brian also became a founding member of the Friends of the Foundation team committee in early 2013 to support NCEF.
Chef Brian enjoys golf, traveling with family, motorcycle riding, singing, dancing, and naturally—cooking.
Born in California, raised north of Seattle, and settled in Florida. Nicole graduated from The University of Central Florida, majoring in Event Management with a minor in Hospitality Management.
Nicole brings a plethora of experience from her time spent at several Starwood resorts including Sheraton Vistana Villages, Le Meridian Cambridge, W Hotel in Boston and the Sheraton Ft Lauderdale. She held the position as the Private Dining Director for Fleming’s Steakhouse & Wine Bar prior to becoming the Director of Events and Marketing for the Naples Humane Society and most recently the Director of Events and Marketing for Gulfshore Life Magazine.
As the Director of Operations for Crave Culinaire, Nicole has taken the reigns with all event details, marketing and internal operations. As the closest member of the team to him, Nicole married Chef Brian in September 2016, furthering their commitment and love of this business and their future together.
Born in Los Angeles, California, Kari has lived throughout the Pacific Northwest including Seattle, Vancouver Island and Whistler, B.C., Canada, but has called Naples home now for 13 years.
After completing the Hospitality Management program at Vancouver Island University — Kari began a career that took her from the opulent drawing room of the world famous Fairmont Empress Hotel in Victoria, B.C., to the breathtaking views from the Relais & Châteaux Aerie Resort where Kari earned her premier concierge ``keys`` as a member of the prestigious international Les Clef d'Or organization. Kari completed her Canadian hospitality tour on the glistening ski slopes and pristine golf courses of Whistler, B.C. where she was an invaluable member of the Delta Whistler Village Hotel family.
Leaving the Canadian winter behind, Kari came to Naples in 2004 and quickly fell in love with the people and the vibrancy of the Gulf Shore. Her skills and determination quickly landed her at the Noble House Hotels' LaPlaya Beach & Golf Resort where she was recognized as a Top Event Manager throughout the USA by Successful Meetings. She also played an important role with Collier Enterprises as a member of the opening team when they built Naples’ stunning Hamilton Harbor Yacht Club. Now, Crave Culinaire is incredibly blessed to benefit from her expertise and can-do attitude.
A mum to two amazing children, Kari’s organizational skills and good humour keep us running efficiently, but her favorite part of the job is the relationships she builds with Crave’s fantastic clients and staff.
“For me, that’s the best part. Meeting the amazing people who call Naples home and who share Crave’s commitment to style.”
While attending Ferris State University Claire embraced all that college and its organizations had to offer. Claire was very involved in the Big Rapids community while also holding leadership positions in the National Association for Catering and Events, National Society of Minorities in Hospitality, Student Government Executive Board, Hospitality Management Student Association, Professional Convention Management Association as well as serving as the General Manager for the 2016 Hospitality Management Gala.
In addition to being very involved on her College campus Claire also has a professional background working with some of the top hotel chains in the United States. She has had the had the opportunity to work with Starwood Hotels as well as Hyatt Resorts in her role as Assistant Rooms Manager. In this capacity Claire has been able to work in various hotels across the United States learning from some of the industry’s best. Some of Claire’s biggest accomplishments consist of receiving the 2015 NACE Rising Star of the Year Award as well as having the honor of working with ESPN and the XGames.
In her spare time Claire enjoys traveling and exploring new restaurants with her fiancé Levi and their two puppies, Brooklyn and Sadie. Claire’s moto has always been ``Working hard for something you don’t care about is called stress; working hard for something you love is called passion.” Working for Chef Brian has just reaffirmed this moto for Claire and she looks forward to what this new adventure at Crave Culinaire and Venue Naples as in store for her!
Chris started his cooking career at Djons in Melbourne beach Florida cooking with the local sea food. Then moved to Orlando and worked at the Waldorf Astoria. After working at the Bull and Bear he then opened High Highball and Harvest Ritz Carlton Orlando where he learned southern style food using great local ingredients. Chris then moved to Banquets at the JW Marriott Grand Lakes where he learned how to work large parties. After learning how to work in a large kitchen Chris then wanted to get back into working in restaurants and moved to Marco Island to run different restaurants and still be a part of the banquet team.
In his off time Chris likes to spend as much time as he can with his family outside. When Chris has time at home his wife Katya, son Ruslan and daughter Vivian love to take him on bike rides and spend time playing outdoors.
Since graduating culinary school, David has worked in Chicago, New York, and now Florida. When not at work, David spends time with his wife, Katie, with whom he attended culinary school with and has been working with for the past 5 years. They like to spend time spoiling their two dogs, Taz and Bella. David also likes to do home improvement projects, experiment with food and beer, and explore new places.
During college, Jerry worked in various positions in several high end country clubs. From there Jerry worked for several years at the Waldorf Astoria Naples where he filled in in many roles throughout the resort.
In 2016, Jerry started with Crave Culinaire where he rose from a server/bartender to assisting in supervisor roles; then being promoted to Assistant Event Manager in late 2018. Jerry enjoys outdoor activities and traveling in his spare time.
The idea behind catering is to take any given space and to transform it into a beautifully flowing, efficient, functional venue that executes the event structure and completes the vision our guests have in mind. It allows for endless creativity with no bounds as to what can be accomplished. Catering keeps work thrilling, fun, and always puts you up to a new challenge.
On that note, challenges demand progression in people whether they fail or succeed. Aside from working with Crave Culinaire and Venue Naples, Brian exhibits his hard work and discipline in the sport of NPC; Menʼs Physique. His dedication to himself and to others is a perfect balance in life. With that said, we hope you look forward to meeting Brian and having him take your ideas and manifest them into something extravagant and magical so you can truly enjoy your event in all aspects!
Leon attended Africa’s most prestigious culinary institute Capsicum culinary studios, where he graduated in Chef Management at the top of his class with high honours.
After interning in some of the most luxurious Game lodges in South Africa, Leon was approached by 7 times James Beard nominee Chef Enzo Fargione to come to America to complete an internship.
Leon flourished under the mentorship of some of the best Italian chefs in the USA and steadily developed himself into a young professional in the hospitality industry. When Leon is not creating culinary art, he enjoys boating, fishing, hunting and playing the guitar.
A New York native, Katie has spent her time split between Southwest Florida and Manhattan. After graduating, Katie started her professional career working at Lupa Osteria, a Mario Batalli owned restaurant where she was able to learn about making charcuterie and roman cuisine. She moved on to really hone and advance her skills in the East Village in Manhattan at a Hawaiian restaurant called Noreetuh, where she worked under owner and Executive Chef Chung Chow.
Prior to starting at Crave, Katie worked at one of the busiest restaurants on Fifth Avenue in Naples, where she learned about high volume cooking. Katie was lucky to meet her husband at the CIA, and share her passion for food with him. She spends her free time exploring new places, and enjoying the outdoors with her two rescue dogs.
Mike found his passion for all things culinary very early in life. Some of his earliest memories include “helping” his grandfather, a WW2 veteran and retired dairy farmer, in his expansive garden and workshop, and spending time with his grandmother in the kitchen as she cooked for the family and baked cookies and pies that were so good, they actually inspired him to want to cook! He also spent much of his childhood contributing to the planting, cultivation, harvest, and processing (canning, freezing, pickling etc.) of his family’s extensive vegetable valuable life lessons, instilled in him a dedicated, determined work ethic, and inspired in him a deep passion and respect for all things food that have stuck with him to this day.
Mike loves learning about different cultures, and experiencing their cuisines. A chef decidedly committed to his profession, he takes pride in his craft and always strives to deliver a great experience to every one of our clients. He is meticulous in assuring that the standards of Crave Culinaire are not only met, but exceeded whenever possible, and always strives to deliver the best culinary experience to our guests. His genuinely positive attitude and upbeat spirited demeanor are truly inspirational to all. He is always happy to assist others, no matter the task at hand. He is patient when coaching co-workers and eager to help them further their culinary skills, technique, and knowledge.
Believe it or not, Mike even met his wife in the kitchen! It was during his six years (five as sous chef) at The Sagamore Resort on Lake George, NY (a four-star hotel, Historic Hotel of America, and Preferred Hotel). She, a fellow chef, came to the US on a work visa from Mexico City where she obtained her degree in culinary arts from the most respected culinary university, and graduated at the top of her class. After she graduated, she dediated everything to earning a highly coveted externship in Monaco where she studied under Joël Robuchon, a world renowned three Michelin starred chef. Needless to say, Mike’s interest was immediately piqued when she was assigned a position in his kitchen. The rest, as they say, is history! Now married for three years, they are eagerly awaiting the arrival of their first child (a daughter, Zoey)! Mike’s story just goes to show that no matter where we find our inspiration, we can also find our passion.
He began working for a fast growing restaurant chain and helped open over 20 locations in two years. He realized during these years that he wanted to make this his career. He has now worked with some of the most well known restaurants and has worked his way through the ranks of management. He has over 20 years of experience and has seen his career take him all over the state of Florida. Hands on training is how he got where he is today. His passion for learning great food and engaging with guests has brought him to Crave Culinaire.
He attributes his love of food and cooking to his grandfather and uncle’s, for their success as NYC restaurant owners. Notably his uncle who owned and operated the famed Genovese House in Brooklyn, NY.
After completing his culinary education at the C.I.A., Kipp moved to New York City where he worked with top chefs, such as; Chris Santo’s, and Tom Collichio. Above all else his career is a tribute to his Father, who thought that anything his son cooked was the best thing he had ever tasted, and for always believing in his ability to become a successful, professional Chef.
He started honing his craft following his graduation with honors from Johnson and Wales University in 2010 with a degree in Culinary Arts and Food Service Management. Born and raised in Massachusetts; he has worked in a variety of fine dining establishments ranging from locations on Cape Cod, VIP catering for the New England Patriots, to Eastern Standard Kitchen and Drinks, a downtown Boston mainstay, just blocks from the iconic Fenway Park. Continuing to follow his passion; Thomas moved to Colorado where he helped run a farm to table restaurant and worked under Top Chef Winner Hosea Rosenberg, diving into the world of charcuterie. In his spare time he has a passion for craft beer; experimenting with new and different recipes while home brewing or enjoying local breweries.
After graduating from HS I attended Universidad Javeriana in Bogota- Colombia and earn my Bachelors in Business Administration, the experience that I have as a business administrator for over 15 years has helped me to develop my dream.
Growing up in Colombia has also influenced in many ways my work; there were foods that I craved and couldn’t eat because they were not available so I learned how to make them and developed some of my current recipes. I keep learning every day new things, new dishes and ideas. My love for cooking goes beyond the business of it, to me is more like serving others and making them happy with the foods I cook.