EVENT

[jaccordion size=”normal” theme=”smoothness” active=”0″] Chef Brian Roland::

Personal Chef Concierge, Business Owner,
Local Celebrity, and Charitable Entrepreneur

Recently the celebrated Executive Chef of M Waterfront Grille in Naples, Chef Brian Roland, opened 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, 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 well known celebrities including: Judge Judy, Brian Boitano, Franc D’Ambrosio, Randy Wayne White, Cliff Williams of AC/DC, Marylin Manson, David “Big Papi” Ortiz, and Paula Deen.

As a celebrity, Brian has appeared on many local television segments to cook for viewers on FOX4 and WINK-TV. His local presence is consistent…Emcee and Auctioneer for several events including the CAN Bachelor Auction, Tails and Tiaras Pet Gala for the Humane 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-7. 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 and Best Chef for Charity in 2014 by Florida Weekly. Crave Culinaire was voted Best Caterer in Lee and collier counties in 2014 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, Humane 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.

Brian A. Roland CCC

Chef/Owner, Crave Culinaire, Naples Florida

www.craveculinaire.com
www.chefbrianroland.com
www.floridafoodconsultants.com

p: 239-289-7753

[jacc/] Chef Lisa Fidler::
Chef Lisa Fidler graduated with highest honors from the Bunker Hill Culinary Academy in Boston with her Culinary Arts and Science Degree, Lisa then obtained a minor in Pastry Arts. Lisa has several years’ experience as an Executive Chef, Executive Pastry Chef, and owned her own Catering/Private Chef company in the Boston and SW Florida. She has worked for celebrities and dignitaries, brides and young ladies’ simple tea parties. Her resume also includes food styling, menu consulting and event planning.

Chef Fidler’s philosophy is to always use sustainable, local, good quality and seasonal foods and transform them with a creative flair into amazingly delicious bites!! Lisa loves to share her experiences and teach to anyone wanting to share the love of food. She offers classes for Adults and Kids throughout the year. Chef Lisa is always thinking outside the culinary box, including dabbling with molecular gastronomy.

Chef Fidler is a member of NAPW. A few of the charities that Chef Fidler and her staff have donated to are Carve for the Cure, benefiting Susan G. Komen and United Way (2008, 2009 & 2010), Twilight benefiting Boys & Girls Clubs of Fort Myers, Love your Neighbor and Heights Foundation, March of Dimes (Chef Auction), Sunshine Kids (Chef’s Auction), Home for Little Wanderer’s Boston. Warm Hands~Warm Hearts, Habitat for Humanity & Bonita Assistance. In 2010 Chef Fidler and her culinary team were invited to the Catersource catering Convention in Las Vegas.

Earlier awards include Graduating with highest honors from Bunker Hill Culinary Academy, winning the Spinnazola Medal 2 years in a row, winning the Boston Chowder Fest 2 years in a row, Taste of the town Fort Myers 2010- Best Cupcake, Bonita Springs 4th of July just to name a few.
With Chef Lisa It’s more than a meal, it’s an experience……

[jacc/] Chef Anthony Newton::

Hailing from Cleveland,Ohio, Chef Newton has been exposed to some of the best training you could imagine. Apprenticing under Master Japenese Chef Hiroshi Noguchi for six years he has traveled the globe to capitalize on specific origin cuisine. Moving to Naples in 1996 via the Ritz Carlton and pursuing such esteemed potions as Executive Chef for the Pelican Isle Yacht Club, Audubon, Corporate Chef for the Turtle Club Restaurant and the famed Little Palm Island in the Florida keys, even being fortunate enough to cook for two Presidents of the United States, Chef Newton bought his own Restaurant in 2008 naming it after his dog Fred, Hence the Logo. Serving American fare in a casual yet sophisticated environment there is something for everyone at his restaurant. Live entertainment nightly and two full liquor bars and quite an extensive Tapas menu with entrees available as well. If you happen to be in the neighborhood stop by and see what we have cooking 2700 Immokalee rd Ste 12, Naples, FL 34110 431-7928. www.fredsnaples.com, Thanks, and see you soon

[jacc/] Chef David E. Bouchard CDM-CFPP / Chef Consultant (A Touch of Thyme Catering)::

Chef David Bouchard and I have formed a catering company called A touch in Thyme Catering. We do everything from wedding to large scale fine dining party! like to bring the Wow factor in everything we do! A Touch in Thyme catering is excited to be part of the Eyeball Soiree and look forward to assisting your company with your next event.

[jacc/] Chef James Vollero Co-Owner of A Touch of Thyme Catering::
A graduate of Johnson & Wales University class of 1992. I have been working in the culinary arts field for over 25 years and have worked for some of the finest dining restaurant and hotels in the US. I have been fortunate to learn under some of the best chefs from Italy, Germany ad America.

My forte is wild game and exotic sauces as well as American cuisine. I currently work for a large senior living company and enjoy every minute of it. I got in this side of the culinary world only because I could make a difference on what senior like to eat! At my current building everything is fresh made including the breads. We do fine dining, it’s just like eating in a restaurant!

Over the past 10 years I have volunteered for the Conklin Center for the Blind in Daytona Beach with my family. Many of the events we’ve had the pleasure of assisting with were their annual Casino Night, Poker Runs and Walks/Runs. Not only did I have the chance to teach my children the value of helping others, we helped raised money and awareness about blindness and how it affects so many individuals. I also volunteer time for Habitat for Humanity.

[jacc/] Chef Russell Bowles::
“One of a Kind” is the only way to describe Russell’s Clambakes and cookouts.

You may find us at a car dealer giving away hot dogs and hamburgers on Saturday afternoon and the next day Catering an elegant party, such as the Grand Opening for Mediterra.

Owner, Russell Bowles says, “Our niche is, we will do any kind of event, any kind of food and do it well”.
What started out as a “Clambake Business” has grown into one of the top three full service catering companies in the area. We continue to grow and expand at an incredible pace.

Whether it is an elegant buffet for hundreds or an intimate dinner party with friends, our culinary team and professional staff will work closely with you to create the perfect catered menu for you and your guests with perfect ambiance!

Our Theme parties have become legendary: Luau’s, Cajun, Regional, Crawfish Boils…if you come up with an idea, Russell’s Clambakes & Cookouts will come up with a menu. We bring festivity into your party where the welcome of your surroundings combines with our panache to make your occasion something special.

At Russell’s Clambakes & Cookouts, we offer a full array of services from fully planned & staffed events to one of our drop-off gourmet box lunches.

Whether it’s from Caribbean Cocktails to South of the Border Fiestas or 4th of July Celebrations to Polynesian Luaus. our staff will help you organize and create an event to be remembered.

[jacc/] Chef Anna Toole of SABORAM::

She is an assertive entrepreneur focused on exploring ways to make/mark the creative difference. Passionate about the Arts, Charity causes, and Culinary Art.

Founder of SABORAM, Inc., a boutique company specialized in wine-based cheesecakes. Seeking to advance the SABORAM brand with renowned names within the Wine & Spirits industry; as well as develop strategic alliances to develop private label packages destined to Corporate Food Buyers, Epicurean Establishments and Online Gourmet markets, asides E-commerce distribution.
Trained under Daniel Boulud in the Westbury Hotel in New York City;

Chef Anna Toole is a Classically French Trained Chef and has done many a catered dinner, also has worked as a Personal Chef yet chooses to pursue her entrepreneurial spirit with SABORAM

We Invite You to Taste the Indulgence![jacc/] Doctors who donate their time to Eye Clinic::

[/jaccordion]