A company created by foodies for foodies? That’s how we can best describe Centurion Restaurant Group. From the inviting ambiance and design of each of the restaurants to the world-class cuisine infused with authentic flavors, we deliver a distinct experience to our customers.

Why a company made up of foodies by foodies? It is our way of bringing joy, satisfaction and good vibes to those who appreciate sincere hospitality. Creating unique environments, timeless concepts and outstanding food, is embedded in our core values and mission. Under the leadership of seasoned restaurateurs, the Centurion Restaurant Group is committed to delivering the highest level of hospitality and guest experience for each of our restaurant brands.



BULLA: [boo-ya]- the ability to create a stir; slang for chatter and what everyone is talking about. Simply put, a fun, casual gathering place inspired by the most popular tapas-style restaurants in Spain. Bulla’s architecture was designed by New York based Celano Studio, which has created a feeling reminiscent of famous gastrobars. Much like those famous gastrobars in Spain, Bulla is devoted to serving unique Spanish and Catalan dishes created with the finest and freshest ingredients. While the bar at Bulla is the center of attraction, the emphasis is on quality gastronomic creations around a distinct ambiance designed to entice the senses and stimulate your appetite.

Locations include:
Coral Gables, Florida
Doral, Florida
Tampa (Coming Soon)
Orlando (Coming Soon)


Pisco Y Nazca
Ceviche Gastrobar

There’s a popular saying in Peru, “Entre Pisco y Nazca.” It translates to having fun in a social environment encompassing exceptional cocktails. We couldn’t think of a better way to describe our Gastrobar.

The vision behind our newest ceviche gastrobar is one of a lively place serving bold-flavored dishes, unique cocktails and a vast selection of national and international beers. Inspired by top restaurants in Peru and designed by Celano Studio, Pisco y Nazca’s atmosphere is casual, trendy and fun with a touch of subtle sophistication. At the helm is Chef Miguel Antonio Gomez Fernández, whose experience and passion for Peruvian cuisine together with an extensive amalgam of ingredients and recipes from various influences brings an exceptional diversity of dishes to the Pisco y Nazca table.

Locations include:
Kendall, Florida
Doral, Florida



Carlos Centurion Founder/Owner

The Centurion family originated in 13th Century, Italy. A family man himself, Carlos is proud of his ancestry and family crest, which he has chosen as the logo for the Centurion Restaurant Group. Carlos is a seasoned restaurateur with a spirited passion for creating unique experiences that capture the interest of guests who appreciate good food and good service in a distinct fun and casual atmosphere.

His affection for the restaurant industry began while living in Spain where as a young man he witnessed the transformation of a family business into the largest fast food pizza restaurants in the country. It was also during that time that Carlos began his love affair with Spanish cuisine. After several years working in top restaurants in Spain and learning the business from the ground up, he went on his own, opening Por Fin, a fine dining Spanish restaurant in Coral Gables, Florida. Noticing an increasing demand for casual tapas restaurants and the lack of authentic places in the city, he created Bulla Gastrobar, which has been a resounding success since it opened its doors and has become the flagship restaurant for expanding the Bulla brand.

A graduate of Colorado College with an Economics degree, Carlos is a dedicated professional whose entrepreneurial spirit and creative thinking is the principal force behind the success of the Centurion Restaurant Group.

Juan Carlos Marchan Juan Carlos Marchan Vice President & Partner

When Juan Carlos is not playing sax or listening to jazz, he is thinking about creating new restaurants. As part of the executive management team of Centurion Restaurant Group, he is in the right place. He is in charge of all restaurant operations as well as new concept development and acquisition management.

His passion for chef driven restaurants, his years of experience and a proven track record in delivering a high level of hospitality makes Juan Carlos the ideal partner at Centurion Restaurant Group. His successful management background at major restaurant companies like Blooming Brands, Landry’s Inc. and Brinker International brings expertise and operation strengths to our team.

In addition to being instrumental in the expansion of our Bulla Gastrobar brand, Juan Carlos is one of the concept founders of Pisco y Nazca Ceviche Gastrobar, an idea he has been crafting for 10 years. He is the driving force behind this project, which is scheduled to open in 2015.

Hailing from a family of successful restaurateurs in Ecuador, Juan Carlos’ heritage and experience provides a solid foundation to make Centurion Restaurant Group a true innovator in scratch kitchen concepts, creating popular restaurant brands with staying power and expansion capabilities.

Mark Anders Mark Anders Director of Operations, Centurion Restaurant Group

Starting a restaurant from the ground up has always been Mark's dream. As Director of Operations of Centurion Restaurant Group, he is realizing his dream. Mark is leading the Centurion team evaluating several key locations in Miami Dade and Broward to open a new fast-casual concept for the casual diner, offering quality fresh food at affordable prices.

As a seasoned veteran in the restaurant industry, Mark knows the business from the back of the house to the front. He started his career at the Coconut Grove Chart House where he quickly became head line cook. His love for the restaurant industry has resulted in a successful career in which he has enjoyed positions as Chef in Morton's of Chicago in Washington,DC as well as later receiving accolades as Manager of the Year.

After successful years in Washington, Mark decided to relocate back to South Florida with his 3 children and Niki, his wife of 23 years. Since relocating back, he has played major roles in the industry developing high quality restaurant operations.

A family man at heart he enjoys playing with kids, Benji the family dog and you also may catch him playing a round of golf in his free time.

Denise Erwin Denise Erwin Director of Sales

Born in San Diego, California, Denise Erwin has always been passionate about hospitality. In 1991, she moved to Mexico City to attend the celebrated Iberoamericana University, and received her Bachelor’s in Hotel Management. In 1997, Erwin continued her education, earning a Master’s in Management and Marketing from Anahuac University in Mexico with honors recognition. Following her graduation, Erwin moved back to the United States to pursue her passion within the hospitality field, and attended the Culinary Arts and Baking Program at the Culinary Institute of America in Ithaca, New York.

In 2005, Erwin moved to Miami and launched her professional career as a Catering Manager at the Miccosukee Resort and Convention Center, where she was responsible for overseeing all catering operations including corporate and private events. During her tenure, she was successful in creating a marketing and sales plan for her department, as well as increasing banquet sales by 150 percent over a year’s time – a key component to the resort’s growth.

Returning to her roots, Erwin joined Morton’s The Steakhouse as a Sales Manager for the opening of their Mexico City location. In addition to her sales role, she acted as an on-site trainer for staff and fostered valuable partnerships within the Mexican market to benefit the group’s existing South Florida locations. Following a successful restaurant launch in Mexico City, Erwin was offered a Marketing and Sales Field Manager position at Seasons 52 in Coral Gables. Through her acquired in-depth understanding of the sales cycle process, she was ranked top-sales manager for her continuous track-record in promoting brand awareness and multimillion-dollar revenue gains for the restaurant.

Success didn’t stop there. Erwin has held board positions at the Coral Gables Business Improvement District and Florida Heart Research Institute as well as chair for the Travel and Tourism Committee of the Coral Gables Chamber of Commerce. Having cultivated and maintained excellent brand awareness for the likes of Morton’s The Steakhouse, Seasons 52 as well as extensive experience in sales in the Latin and Caribbean markets, Erwin will now bring her dedicated expertise to Centurion Restaurant Group as the group expands their first concept, BULLA Gastrobar.



Keep up with everything that’s happening at our restaurants.
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Bulla Gastrobar Doral is NOW OPEN

Our new location at the Shops at Downtown Doral is serving up #crazygood ceviche.


Pisco y Nazca Doral is NOW OPEN

Our new location at the Shops at Downtown Doral is serving up #crazygood ceviche.


Bulla Gastrobar Coral Gables Awarded 1st Place at Taste of the Gables

Our award-winning dish, Bombas de Rabo de Toro, was a huge crowd-pleaser, enough to take home the gold.


Bulla Gastrobar Coral Gables voted Coral Gables Beautiful City Award for Best Interior


Bulla Gastrobar Coral Gables voted Best Brunch in Miami by Miami New Times


Bulla Gastrobar Coral Gables voted Top 10 Most Mouthwatering Gastropubs in Miami by Haute Living


Bulla Gastrobar Coral Gables voted OpenTable’s April 2015 Diner’s Choice Award for the Most Vibrant Bars in Miami


Bulla Gastrobar Coral Gables voted 2016 Certificate of Excellence by TripAdvisor


Pisco y Nazca Hora Loca 5-7PM Daily

Catch up with friends while snacking on Peruvian bites and sipping Chica Sours at happy-hour prices



The perfect restaurants for your gatherings.

Let our professional event coordinator help you plan your next event. From the right menu to our accommodations, we’ll make sure no detail goes overlooked.Start now by contacting us today: info@centurionrestaurantgroup.com

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We believe in bringing the most talented people into our team and motivating each other to live up to our promise of excellence. As we continue to grow our restaurant brands we are committed to fulfilling our customer’s expectations with consistent operation, service and distinct cuisine. If you are interested in learning how you can grow with us, click the link below.

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