CHEF INSPIRED CREATIONS LLC
NORTH BAY VILLAGE, FLORIDA

August 8th 2013 Fundraising Event for the Documentary about the life and story of Henry Stone. A LITTLE BIT ABOUT HENRY STONE Henry Stone has been in the music business in Miami, Florida for over 50 years. He has owned many record labels such as Alston, Brownstone, Cat, Chart, Dade, Dash, Glades, Glory, Marlin, Rockin’, […] Chef Nick graduated Magna Cum Laude from Johnson & Wales University then went on to Florida International University to study Hotel Restaurant Management all the while working full-time honing his skills. He has expanded his knowledge to many International Cuisines; with experience including working in three-chef fine dining restaurants, French brigade style kitchens in the Fontainebleau, and his own catering & event company. Chef Nick’s specialties range from Mediterranean to Asian Fusion, to Floribbean and Sub Tropical Fusion Cuisines. After suffering from sudden dietary restrictions several years ago, Chef Nick sadly took a break from his passion until he was able to conquer his ailments. During his hiatus, Chef Nick’s experiences of being forced to eat grilled chicken and steamed vegetables at many restaurants inspired him to transform himself and his culinary expertise to include all types of specialty needs, alternative cooking methods, and alternative ingredients. Recently after being diagnosed with Type II Diabetes, Chef Nick has taken a vow to pave the way for others and use his true passion to change others lives through education and exposure to his new found ways. He is now a specialist in various dietary restrictions and is constantly growing and learning how to help others conquer their food woes and foes as well. Chef Nick is breaking back into the culinary field to provide great tasting meals for everyone, ensuring that no one is left behind due to any unfortunate dietary or health restrictions through Chef Inspired Creations. Chef Inspired Creations. Irene graduated from Florida International University with a Bachelors in Hospitality and Tourism. She also holds an MBA from the University of Miami. She worked as Catering Sales Manager at the Miami Beach Convention Center where she oversaw menu design and production of high volume food sales with events of 150,000+ guests. She helped develop concession concepts, and banquets for city wide conventions such as Art Basel, the Miami Boat Show, Mercedes Benz Swimwear Show, and many more. She worked for the Miami Heat during their championship season in 2006 in the prestigious Flagship Lounge at the American Airlines Arena. Additionally Irene worked 4 years with Sunlife Stadium and Centerplate Catering in their Food & Beverage division, and also coordinated all the transportation logistics for the Dolphins Football Team including the owner of the team, coaches, cheerleaders, sponsors, marketing department, and fans. During this time, Irene also worked as a sales manager of meetings & events for Worldwide Transportation. She managed transportation logistics for 14 hotels accounts. In 2011, Irene made a commitment to create events that promoted healthy lifestyles. She moved to Puerto Rico, which is one of the world’s greatest eco-tourism destinations. She currently is Regional Sales Manager for RST Destination Management, and develops tours and event concepts for corporate groups. Irene’s tours and events have been featured in Times Magazine in London, Daily Express, and Conde Nast. It is Irene’s dedication to creating meaningful and memorable events through sustainable tourism that gives her the drive and passion in the industry. “If I can help people live happy healthy lifestyles it’s all worth it!” As a young business owner my experiences have been unique and full of challenges. As a student at Florida International University; I experienced cooking side by side with the best chefs in the world. My short term goal is to grow El Rey de la Paella and to build its reputation. My long term goal is to grow this business internationally and to open as many restaurants as possible. Company Philosophy Why would we choose the Red Mangrove or the Propagule as our logo? The Red Mangrove seed, the Rhizophora mangle, is the offspring of the Red Mangrove. Being native to South Florida we feel that this seed is a true representation of our company values. We feel it is important to understand the needs of our local community, and support it. The Red Mangrove supports South Florida in many critical ways. The strong prop roots protect the South Florida Coastline from erosion, even during hurricanes, which allow for the flora and fauna to continue their co-habitation unobstructed. The roots system and marsh-like environment that they promote protect our reefs from seawater turbid, which is a result of runoff. The debris that would cloud the coastal water would make the water inhospitable for our seagrass and coral reefs during heavy rains. The debris caught in the marsh environment then becomes an ideal estuary, which feeds and protects baby fish and small sea life that supports coastal habitats. As the seeds float to a new area, it establishes a new root system, which actually helps our coastline grow. It was important that we made sure that our vision reflected what we felt was missing in South Florida. We have many years of experience in the Catering Industry, and we have seen a lack of responsibility on the Food and beverage industry as a whole to make sure that everyone is properly taken care of. There are many people that live and visit South Florida that have special eating requirements. It isn’t fair that they will always get treated like an unimportant member of our society. If you ask anyone with a special diet they will tell you that they are used to getting bad food and poor service. We stand for those who have suffered great injustices by those who think that they are not equally important. The extremely valuable and very important people that have Diabetes, Lactose Intolerance, Celiac Disease, Crone’s and Colitis, or even extreme allergies will be taken care of like the first class members of society that they are. If you are Vegan, vegetarian, obese, or have high cholesterol we are here for you. Of course, other people that we will cater to will experience superior food and service, however, it will not come at the cost of others. We also value tea drinkers. Our tea service will come before coffee service and contain a variety of teas and accompaniments including soy milk and creamer if needed.