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.
Mike has lead in every position he has had the pleasure to take on. His experience ranges widely from Hotels, cruise lines, night clubs and high end restaurants to catering events ranging in size from 10 to 600 people.
Making SWFL his home for the past 20 years Mike has gained a multitude of experience while developing working relationships in the local area. Mike had the pleasure to work alongside Chef Brian Roland at Chops City Grill back in early 2000’s where Brian was the Executive Chef. Mike continued his career at Chops for 7 years of which the last 3 were as General Manger.
Mike comes to us from Ruth’s Chris Steak House where he held the position of Regional Sales & Catering Manager for FL. There he was given the opportunity to create memorable events from business meetings and family celebrations to A -List celebrities and Hall of Fame baseball players.
Mike brings creativity, organization and a passion for food to the Crave Culinaire team. He is dedicated to providing quality service and a personalized flair to every event.
When Mike isn’t planning the next signature event he loves spending time with his wife, son and daughter. They can usually be found at either the beach or the baseball diamond. Baseball is a big part of the Sulkey families lives as both their 11 year old son and 9 year old daughter are All Star players.
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.
Chase has earned a master of hospitality management certification from prestigious Cornell University. As a strategist and accessible leader, he is known for his creative approach to leadership development and innovative forward thinking.
His experience crosses multiple industries such as resort and hotel management, large metropolitan Universities, healthcare, high volume and fine experiential catering. Chase’s teams have been honored to serve the Olympics, President Barack Obama, head of industries such as Steve Wazniak and Hollywood elites such as Tom Cruise.
When Chase is not collaborating with his clients and teams, he enjoys long sunny days sailing on the Gulf of Mexico with his wife Christine and son Jacob.
Chase’s philosophy is to show genuine care for people and their development, place the client in the center of all we do and success reveals itself.
Chef Ortiaga began his professional career with Wayne Nish at March Restaurant and climbed his way to the role of Chef de Cuisine. After working at March Restaurant for a solid six years, he was then offered to join Alain Ducasse New York at the Essex House, eventually taking on a Sous Chef position with Alain Ducasse Groupe, Mix NY. Ortiaga then found himself entering the hotel industry; where he held Sous and Executive Sous Chef positions at The Pierre, Four Seasons NY (L’Atelier de Joel Robuchon) and in Hawaii, Mauna Lani Bay Hotel and Bungalows. In 2011 Chef Ortiaga accepted an Executive Sous Chef position with the St Regis NY Hotel, and was later promoted to Executive Chef in 2015. Most recently, Chef James lead the culinary team as Executive Chef of Fiddler’s Creek in Naples, FL.
As the previous Executive Chef of St Regis Hotel NY, Chef James now offers his AAA Five Diamond and Forbes 5 Star experience to SWFL. Chef James’ approach to food is refreshing and exciting, constantly exploring new recipes and showcasing his both classical and contemporary cooking methods.
Chef James enjoys spending time with his wife and 3 sons at home and exploring the outdoors.
Hired by the renowned Blackstone Caterers in Middletown, RI as a delivery driver, Joshua quickly became fascinated with their impressive culinary operation. Through persistence, he convinced a Senior Sous Chef (one of 80 culinary staff at Blackstone) to give him a chance in their large Hors d’Oeuvres kitchen. He quickly proved that he was fearless and a quick learner in a previously unknown environment.
Aware that he still had little actual culinary experience, Joshua began to explore other culinary opportunities and applied to Arturo Joe’s Italian Restaurant in Narragansett, RI. Arturo Joe’s is an extraordinarily busy restaurant that does 1500+ covers each night and Joshua was told that without “line experience” he couldn’t be hired. While still working at Blackstone, Joshua also began working at another restaurant, Newport Creamery, to gain line experience. In less than a year, he worked his way up to head cook. After several (still persistent) attempts to gain a position at Arturo Joe’s, Joshua was finally offered a position in their salad station. Leaving Blackstone’s, within 2 years he had mastered and was promoted through all 8 line stations at Arturo Joe’s.
In 2004 Joshua was offered the Sous Chef position at Harbor Chase of North Collier here in Florida. A desire to continue his culinary training and gain valuable management experience made the decision an easy one and he relocated to Southwest Florida. In a new culinary environment, Joshua quickly expanded his repertoire in the kitchen. Although at times under strict dietary and nutritional guidelines, Joshua learned through dedication to learning new techniques and preparations that cuisine could still be extremely flavorful and exciting.
Just as vital at this point in his promising culinary management career, Josh also learned many of the logistical, financial and staff development skills that have continued to support his continued success as a Chef. Not only highly proficient now in managing culinary operations, Joshua quickly learned to achieve financial responsibilities and became the leader of his staff. He was promoted to Executive Chef/Director of Food and Beverage after just 6 months, a position he refined and defined for 5 years.
From 2010 to 2013 Joshua continued to diversify his management skills and education as Director of Dining Services at The Carlisle and as the Food Service Manager for HCR-Manor Care, both here in Naples. In 2013 with a desire to refine and develop his skills in catering and fine dining cuisine, Joshua accepted the position of Executive Chef with a prominent catering company, Catermasters, here in Naples. Once again, he proved his skill, knowledge and dedication by successfully executing events, often up to 2000 guests.
In August 2014, Joshua accepted the position as Senior Sous Chef with us here at Crave Culinaire. Throughout his career Joshua has demonstrated not only love and passion for the culinary arts, but also dedication to excellence and a work ethic second to none. We are so very delighted and proud to have him as a member of the Crave Culinaire team.
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!
Working her first banquet when she was 15 years old, for the only local caterer in town, Lizette immediately fell in love with the industry. At times she would work catering and multiple restaurants simultaneously!
After high school graduation Lizette continued her education studying Hotel & Restaurant Management and graduated from Edison State College (now FSW).
Lizette has worked for some of the largest restaurant chains in the country such as Brinker and Darden learning from each and advancing in positions. In 1999 along with her husband they had even opened a small restaurant called Island Daze Grill. When the restaurant sold, she thought she’d try a new career path, but that effort proved not be her passion. Lizette’s life long dream was back in focus.
In 2015 Lizette met Brian and Nicole at an event. She was immediately drawn to the way they ran their company. That same night she emailed Brian asking if she could work for Crave Culinaire because she knew a good thing when she saw it. The reply was 100% yes! She is now their newest Wedding and Events Manager.
Lizette has had a heart for service her whole life! What she desires most is exceeding clients expectations!
“I love my job for so many reasons. It’s never the same day twice. Every client is unique and every event is different. We could cater an intimate dinner for two one night and gala for thousand the next. One day I’m creating menus, or I’m arranging flowers for a center piece, or setting a beautiful table. I love it all!”
Lizette and her husband have four adult children and are empty nesters. They enjoy their dog Camden, boating and traveling between Florida and Maine to see their family.
She graduated from The Culinary Institute of America in New York in 2018 with an occupational degree in culinary arts. While attending school, she found an interest in oenology; the study of wine and winemaking. She spends her free time reading about food and wines. Prior to going to New York, Madison received an Associates of Arts degree in Tallahassee.
Madison started her first restaurant job at the age of sixteen at Cristofs on Mcgregor where she worked with Italian cuisine. Following this experience, she learned further about fine dining while working at The Grill Room at The Ritz Carlton Beach Resort in Naples. After this she refined her skills for haute cuisine and banquet cooking in Rhode Island at Shelter Harbor Golf Club.
In her free time when she is not cooking she loves to travel and spend time with her cat, Kitty.