Recently the celebrated Executive Chef of M Waterfront Grille in Naples, Chef Brian owns the hospitality power house Crave Companies, with his wife Nicole. Their family of culinary brands include Crave Event Staffing, a full service hospitality staffing company, Crave Management Group, a food service management group which currently operates Zest at Valencia Bonita with a few others on the way, and Crave Culinaire by Chef Brian Roland which 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 through 2021 by Gulfshore Life Magazine and Gulfshore Business. 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 and 2017's Man of the Year.
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 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 is also engaged to marry Chef Brian in September 2016, furthering their commitment and love of this business and their future together.
Joshua’s managerial and executive skills include his ability to oversee large teams and operations, implement successful marketing strategies and eagerly promote creativity and excellence in a fast-evolving environment. Previous to joining our team Joshua has held the Executive Chef position in the patient care award winning Morrison Healthcare, Director of Food and Beverage for the premiere resort-style senior living community of Amavida and various executive positions in high-end restaurants in Southwest Florida and in Rhode Island. During his career he had the opportunity to work closely with research teams and nutritional trainers and develop an excellent level of dietary understanding including developing food programs for Alzheimer and critical health conditions.
Funny fact about Joshua, he developed his passion for the culinary industry while a student of Mechanical Engineering at Western New England University. During one of the summer breaks he accepted a delivery job for the renowned Blackstone Caterers in Middletown, RI, where he quickly became fascinated with their impressive culinary operations. Defeating every odd, through persistence and relying on his strong analytical skills he unfolded his summer passion into a successful career path.
Joshua’s philosophy is promoting a positive work environment while providing excellent service and product. During his free time Josh deeply values family time and cycling across Southwest Florida.
Favorite quote:
“If you want to go fast, go alone. If you want to go far, go together.”
Originally from Rockford, Illinois, Nikee’s life and career have taken her across the country, finally finding her culinary calling in Chicago. She earned her Professional Cookery certification from Kendall College and built her reputation working with premier catering companies and serving as Catering Director at the Museum of Contemporary Art of Chicago, where she seamlessly blended art, food, and event production.
An entrepreneur at heart, Nikee previously helmed her own catering company just out of culinary school. She later took on the challenge of helping other firms flourish through streamlined productivity, menu development and innovative revenue channels. In the wake of COVID, she relocated with her family to Naples, Florida, where she continues to elevate the guest experience with her unique vision, dedication to excellence, and client-first philosophy.
Kevin graduated from Beekmantown Central School and pursued higher education at Clinton Community College, majoring in Business Administration. While completing his associate's degree, he simultaneously enrolled in a four-year bachelor's degree program in Restaurant, Tourism, and Management with a focus on Culinary Arts.
Upon graduation in 2011, Kevin relocated to Southwest Florida, where he secured his first culinary management position at Gateway Golf and Country Club. After gaining valuable experience, he transitioned to a role as Sous Chef at Vi at Bentley Village, a continuing healthcare community. This experience provided him with valuable insights into restaurant operations and introduced him to the importance of dietary considerations in food preparation.
Kevin subsequently joined Compass Group North America, working for Flik, a company specializing in business and industry food service. He served as Executive Chef for Gartner in Fort Myers, catering to the needs of 1,300 employees daily. Flik emphasizes healthy and contemporary menu options, incorporating whole grains, nutrient-rich vegetables, and lean proteins. Kevin played a key role in developing and implementing cycle menus that catered to the diverse preferences of employees across multiple locations. He also worked for Flik at other prominent locations, including Hertz Corporate Headquarters and Herc Construction Corporate Office, both in Bonita Springs.
During his time with Flik, Kevin transitioned to a role at The Arlington of Naples, a retirement community. As part of a corporate team, he spearheaded the transformation of the dining services, aligning them with Flik's standards of excellence.
Following his successful tenure at The Arlington, Kevin accepted a position with Morrison Healthcare, another division of Compass Group North America. He was instrumental in opening a new retirement facility in North Carolina, overseeing the training of front-of-house staff and culinary teams.
After six months in North Carolina, Kevin returned to Florida and joined Shorepoint Health in Punta Gorda as Executive Chef. This role further deepened his understanding of healthcare and specialized dietary needs, inspiring him to pursue his Certified Dietary Manager and Food Protection Professional certifications. This experience significantly impacted his own eating habits, leading to a renewed focus on healthy and nourishing foods.
Seeking new challenges, Kevin joined Crave Culinaire, a renowned catering company in Southwest Florida. He initially joined as Sous Chef, working closely with Chef Brian Roland, a highly respected figure in the culinary community. After three successful seasons with Crave Culinaire, Kevin was promoted to Executive Chef. He now proudly leads the culinary team, ensuring that Crave Culinaire continues to deliver exceptional dining experiences.
With his unwavering drive for success and unwavering passion for the culinary arts, Kevin is committed to elevating Crave Culinaire to new heights and creating memorable dining experiences for every client.
At just 19, Russell made the bold decision to relocate to the Virgin Islands, where he honed his craft through an intensive seven-year apprenticeship under several acclaimed chef mentors. His dedication and exceptional skill contributed to earning the prestigious AAA Four Diamond Award in 2010. That same year, he was selected to participate in La Confrérie de la Chaîne des Rôtisseurs, one of the world's most esteemed food and wine societies.
In 2014, Chef Russell brought his refined expertise to Naples, Florida, joining the team at Meredey's Fine Dining. For the past decade, he has established himself as a sought-after culinary expert in Naples' sophisticated dining scene, specializing in high-end catering services that showcase his masterful techniques and creative vision.
When not in the kitchen, Chef Russell pursues his passion for fishing and travel, drawing inspiration from global cuisines to continually evolve his craft. His twenty years of culinary
experience, combined with an unwavering enthusiasm for gastronomy.
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!
He enjoys carving ice for special events and is creative with his skills and design of each sculpture, like a piece of Art.
Chef Roland’s background includes The Ritz Carlton, Atlanta GA and Naples FL where he contributed to the Hotel’s achievement with the honor of receiving the Malcom Baldrige Award, Mobil 5-Star and AAA 5- Diamond awards.
Chef Roland then joined The Club at Pelican Bay, Naples as Executive Chef and later joined Guest Services in 1998 to become the Corporate Executive Chef for the Hospitality Division.
Chef Roland’s move to Crave Culinaire in 2021 has been exciting and fulfilling for his love of food, service and creativity for each client and event.
With more than 28 years of experience working with diverse gourmet establishments in both the US and Europe (ABAC-Barcelona-Spain), I am a creative and passionate chef, capable of renewing the look of outdated plates.
In late 2019, he joined Crave Cullinaire, a move that solidified his dedication to his craft. Since then, he has had the privilege of working with world-class master chefs and refining his techniques in renowned restaurants across the country, from Colorado to Georgia to Connecticut. His travels and experiences have enriched his culinary knowledge, allowing him to bring a wealth of expertise back to the kitchen where it all started.
