Brian Roland

Executive Chef/Owner

Chef Brian is the creative drive behind Crave’s unique approach. He brings an element of surprise, a big warm personality and an understanding and appreciation for building the perfect dining experience. Brian will be with you throughout the creative process and ensure you and your guests’ palates and senses are challenged.

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.

Nicole Roland

Director of Operations

Nicole has a sense of style and organization, which pairs well with her creativity and attention to detail. Her dedication to making each event something special and unique, makes Nicole the perfect addition to Crave Culinaire’s team.

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 Cook

General Manager

Chef Joshua Cook joins the company after three decades of accomplished culinary and executive experience in the industry.

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.”

Chase Toussaint

Vice President of Operations

Chase Toussaint is an accomplished industry executive with over 25 years of experience delivering world class guest experiences and helping organizations grow market share exponentially.

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.

Daniel Dunn

Executive Chef

Bio Coming Soon!

Mike Sulkey

Catering Manager

With nearly 35 years of Food and Beverage experience, Mike’s life has followed a diverse path which began in the Us Army straight out of High School. There he served as a Sergeant in the Army’s Elite 82nd Airborne Division.

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.

Lizette Boulanger

Weddings and Events Manager

Lizette was born in New York and moved to Cape Coral with her family in 1974, but considers herself a Florida native. She credits her parents for instilling in her a strong work ethic and living by the Golden Rule. Her mother was top in the nation in sales. Her father came to the U.S. from Peru at 20 years of age, not knowing anyone or the language and retired as Vice President of a large bank at the age of 59.

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.

Jerry Nestico

Assistant Event Manager / Warehouse Manager

Jerry is a long time Naples resident who transplanted to Florida at the age of 8 from Pittsburgh, Pennsylvania. After graduating with honors from Gulf Coast High School, Jerry pursued a Hospitality Management and Business degree between Florida Gulf Coast University and Valencia College.

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.

Kevin Leary

Chef de Cuisine

Bio Coming Soon!

Roland Markart

Banquet & Event Chef

Chef Roland’s training began in Freiburg, Germany where he apprenticed in Grosser Mayerhof and then went on to graduate from the Hotel Restaurant School in Villingen-Schwenningen, Germany. Chef Roland is a member of the American Culinary Federation and the National Ice Carving Association.

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.

Carlos Claudio

Pastry Chef

Bio Coming Soon!

Brian Schrawyer

Assistant Bar Manager

Brian Schrawyer grew up in Naples and moved to study Hospitality Management at Florida State University and Florida Gulf Coast University and took what he learned and applied it to further his career. After working in a vast amount of restaurants since the age of 16, Brian Schrawyer decided it was time for a new endeavor in life, so he chose to leave the restaurant scene; he needed a new spark. The goal was to be immersed in a different atmosphere and catering was a beautiful new chapter for him.

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!

Susan Villarreal

Office Manager

Bio Coming Soon