Bringing award-winning cuisine from our table to yours.
Propelled by the talent behind sbe’s exclusive culinary partnerships, our catering experts will custom-tailor your event with one-of-kind menus and signature offerings, creating unique personalized experiences for you and your guests wherever you choose to entertain. Whether you are hosting and intimate dinner for friends or an extravagant soirée, our James Beard Award-Winning culinary team will make sure every detail is in place, so you don’t have to.
Named as one of Time’s “100 Most Influential People" and awarded “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator,…
Known for his inventive style and expert execution of traditional Japanese sushi, Uechi is a trendsetter in the contemporary sushi world.
Chef Michael Schwartz is known in Miami and beyond for his delicious, straightforward fare made with fresh, thoughtfully sourced ingredients.
Chef Danny Elmaleh, the culinary mastermind behind many of sbe’s most renowned restaurants, is best known for his award-winning concept, Cleo.
Named as one of Time’s “100 Most Influential People" and awarded “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup.
A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning group of 22 restaurants plus a food truck located throughout the country and in Mexico City. Andrés is a committed advocate of food and hunger issues and is known for championing the role of chefs in the national debate on food policy. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty by using the power of food to empower communities and strengthen economies. In 2015 he premiered his documentary “Undiscovered Haiti” giving viewers an unprecedented look into this beautiful country. Andrés’ work has earned awards and distinctions such as Outstanding American by Choice, awarded by President Barack Obama and the McCall-Pierpaoli humanitarian award. In 2015, he was named EY Master Entrepreneur of the Year in Greater Washington for his leadership and impact on the global business community and awarded the Congressional Hispanic Caucus Institute’s Chair’s Medallion Award. For more information, visit www.JoseAndres.com
Known for his inventive style and expert execution of traditional Japanese sushi, Uechi is a trendsetter in the contemporary sushi world. Katsuya, his collaboration with sbe, has become a touchstone for hip dining in Southern California, Miami and the Middle East.
Katsuya was named one of the Best New Restaurants of 2007 by Travel + Leisure Magazine and heralded as “one of the most exciting restaurants to open in Los Angeles in years” by Food & Wine Magazine the same year. With new locations in Miami, Las Vegas, Nassau and Dubai, Katsuya’s expert cuisine has become known internationally. Chef Uechi brings over three decades of culinary and restaurant-operation expertise to his role at sbe. In addition to Katsuya, Uechi currently operates Katsu-ya, Izaka-ya and Kiwami restaurant concepts.
Michael Schwartz is known in Miami and beyond for his delicious, straightforward fare made with fresh, thoughtfully sourced ingredients. He is the Head Chef at Restaurant Michael Schwartz, a Culinary Partner at SLS Hotel & Residences Brickell, and the Food and Beverage Director of The Raleigh Hotel.
Schwartz was awarded the James Beard Award for Best Chef: South in 2010, and is recognized throughout the culinary community for his commitment to responsible, seasonal food sourcing. In addition to his role at The Raleigh, Schwartz is the Executive Chef of Michael’s Genuine® Food & Drink in Miami and Grand Cayman, Harry’s Pizzeria, 150 Central Park by Chef Michael Schwartz for Royal Caribbean Cruises and The Cypress Room. Outside of the kitchen, Schwartz writes cookbooks and supports the arts and non-profits like Share our Strength, Alex’s Lemonade Stand Foundation and the White House’s Chefs Move to Schools initiative.
Chef Danny Elmaleh, the culinary mastermind behind many of sbe’s most renowned restaurants, is best known for his award-winning concept, Cleo. He draws from diverse cultures to create richly textured shareable plates, which encourage a warm, social dining experience.
Elmaleh’s interest in cross-cultural cuisine was first inspired by his experience growing up with a Moroccan father and Japanese mother. He trained at the prestigious Culinary Institute of America in New York and began his career at Jean Moulin in Japan. He went on to work in the kitchens of Ristorante Giannino in Milan and Melisse and Lemon Moon in Los Angeles. In 2006, Elmaleh opened his own restaurant, Celadon, and was dubbed a Rising Star Chef by StarChefs.com the following year. At Celadon, he met Katsuya Uechi and their relationship led him to his current role at sbe.