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.
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.
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.
John moved to Southwest Florida and spent the next 20 years in corporate Food sales with Sysco and later with Performance Food Group. John won several sales awards including Marketing Associate of the year with Sysco and Circle of Excellence with PFG. Chef Brian Roland was one of John’s first customers and eventually they opened up Crave Culinaire’s brand new account together while at Sysco.
Shadow Wood CC in Estero FL was John’s next stop where he became the Food and Beverage Purchaser for three years and later became their Facilities maintenance manager for the next three years.
John lives in Estero with his wife of Forty years Kim. They have a daughter Madison who graduated from FGCU and is a middle school teacher in Ft. Myers.
After a decade of cooking & learning in New Jersey Kieran decided to take on a new challenge. He moved to Florida to take on a new challenge. Working as a kitchen manager at Harpoon Harry’s until its unexpected closure. Kieran decided to go back to school through the American Culinary Federation to sharpen his skills even more. Kieran joined Crave in 2025 and has worked with many renowned Chefs!
Whether it’s traveling and trying different dishes or learning from so many wonderful chefs & business owners that have all played a huge part in shaping who I am today.
When he’s not working Kieran is often traveling, at a beach or fishing. Taking parts of his daily life and turning that into new delicious dishes and drinks.
Rooted in Southern tradition and guided by a deep passion for food, I began my culinary journey fresh out of high school — starting humbly as a dishwasher and quickly finding my calling behind the stove. For the past decade, I’ve dedicated myself to honing my craft with creativity, hard work, and a deep respect for honest, flavorful cooking.
My Southern roots influence every dish I create, blending comfort and authenticity with a modern touch. Whether I’m perfecting a classic or exploring new flavors, my goal is always the same: to bring people together through good food and heartfelt hospitality.
She worked for several years as a teacher and actress in theaters, schools, and productions in her native Colombia.
Driven by a love of learning and discovering other cultures, she explored the rich culinary traditions of Peru, and after four years, traveled to the United States, where she decided to settle. There, she found her calling in the culinary arts, working in restaurants, and especially at Crave, an environment that captivates her senses through its passion and artistry, teamwork, and responsibility. This has fostered a strong sense of belonging within the company and allows her to learn something new every day.
sometimes playing a round of golf.
He is a seasoned cook, restaurateur and events sales professional with 30 years of experience.
He owned and operated Leonardo's Catering Co. specializing in creating unique menus that exceeded expectations while honoring every client’s budget.
Leo’s cooking infuses Mediterranean flavors that represent his Venezuelan roots, along with his Italian and Lebanese heritage.
Today, he is proud to form part and contribute as a member of the fantastic CRAVE family.
He is most grateful for God’s love, his wife of 50 years, his family and the opportunity to continue to do community volunteer work.
Fun trivia: Leo’s famous salmon appeared in “Washington Grown Season 2 Episode 13: Fair with Cooking Segment.”
Born in Brazil, raised in the Midwest, and now firmly rooted in Florida, Jennifer embodies a rare blend of exotic cultural richness, warmth, and heartland hospitality. Her background infuses her work with creativity, empathy, and an understanding of how food connects people. Over the years, she has worked both front-of-house and back-of-house, developing a 360-degree perspective of hospitality that gives her a refined eye for detail and an understanding of how to create meaningful, memorable client experiences.
Jennifer was mentored by esteemed industry professionals, learned rigorously on the job, and continued to push her skills through self-directed study fueled by her own curiosity and drive. Her career includes positions with notable establishments such as: The historical Edgewater Hotel and Delmonico’s Steakhouse in Madison, WI, The Sanctuary Golf Club on Sanibel Island, FL, The Casa Monica Hotel and the acclaimed Collage Restaurant in Saint Augustine, FL and assisting with the opening and instruction of A Chef’s Cooking Studio in Ponte Vedra, FL,
Her work in fine dining exposed her to the artistry of flambé techniques, wine etiquette, and pairing—skills that later translated into her culinary teaching and personal chef work. Coupled with her academic background in psychology and understanding of medical and nutritional principles, Jennifer developed a unique specialty: cooking that is not only elevated and beautifully executed, but also health-conscious and tailored to individual needs.
In 2014, she launched Everyday Catering, her personal chef business centered on in-home instruction, nutrition-focused meal preparation, and customized culinary experiences. Though the COVID-19 pandemic and later Hurricane Ian shifted the region’s landscape—and her own priorities into motherhood—Jennifer has returned to the industry she loves. Those transitions led her to Crave Culinaire, where she found a professional home aligned with her values of creativity, service, and excellence.
Across every role, Jennifer naturally grew into leadership, training, and mentorship positions. Her ability to read people, understand team dynamics, and motivate others reflects both her psychology background and her innate compassion, with the goal of improving employee experience, organizational culture, and workplace well-being.
Beyond her professional roles, Jennifer is deeply committed to her community and faith. She is the Founder of The Sanibel-Captiva Foundation – Life Skills Academy, a nonprofit charity dedicated to teaching children and youth essential life skills, resilience, and personal development, focused on strengthening the next generation to become strong pillars of society. She is active in her local church and community, reinforcing her belief that service and leadership extend well beyond the workplace.
Jennifer Lana Staples stands at the intersection of hospitality, education, psychology, and community service—bringing warmth, professionalism, and purpose to each and every endeavor.
