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.
Coral Gables, Florida
Tampa, Florida (Coming Soon)
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.
Beehive Kitchen transforms the simplest ingredients into flavorful original combinations for fine-dining quality at casual-restaurant prices. Using high-end culinary techniques, we serve fresh and delicious food in a welcoming environment that’s fun and playful, while being unpretentious.
Variety, international flavors served exclusively in a bowl, gluten-friendly offerings, cake jars, and fresh cold-pressed juices are what make Beehive Kitchen a standout among other restaurants of its kind. Always fresh. Never fried. Everything made daily, from scratch.
Beehive Kitchen is starting a taste bud revolution, and it’s up to our guests to “Think Inside the Bowl” and make their own winning combinations.
Fort Lauderdale—Cypress Creek
Fort Lauderdale—Las Olas (Coming Soon)
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.
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 launched in 2015 in Kendall, Florida, and has since expanded to a second location in Doral.
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 is a seasoned veteran of the restaurant industry, with more than 25 years of diverse Food and Beverage experience under his belt. He began his career with nationally acclaimed companies including Landry’s and Blooming Brands, growing his operational experience from the back of the house through the front. He is a proven strategic partner as a result of his varied experiences serving as Chef, Manager, General Manager, Regional Director, Director of Operations, and Joint Venture Partner.
One of Mark’s many strengths is his management abilities. These skills were developed by his impressive experience overseeing five different Landry’s concepts and their subsequent 35 locations that stretch across the country.
Another strength Mark possesses is the ability to build restaurants from the ground up. He first began perfecting these skills when he served as Joint Venture Partner for Blooming Brands, where he was responsible for day-to-day operations and brand expansion. His culinary passion adds to his management expertise, and he is responsible not only for overseeing daily operations of each restaurant location, but also new concept evaluation and acquisition management in potential viable markets throughout the United States.
He is currently developing a revolutionary fresh-focused, fast-casual concept in the South Florida market, called Beehive Kitchen. This experience will offer guests the option to choose from one of Chef’s house bowls, or build their own, using healthy, fresh ingredients, paired with fresh juice blends. Beehive Kitchen will offer a warm, comfortable atmosphere that encourages guests to “think inside the bowl”.
Ms. Erwin has had a celebrated history in the hospitality industry. After receiving her Bachelor’s in Hospitality, and Master’s in Marketing and Management, she earned the role of Dean of Hospitality and Culinary Studies at the Universidad Anahuac in Mexico City. She then attended the Culinary Institute of America in New York to further her food and beverage knowledge, and also studied at Cornell University to solidify her professional development abilities.
Denise springboarded into the industry to join Morton’s The Steakhouse in launching the brand in Mexico City. Her success in growing one of the most booming restaurants in the country, coupled with her dedication in training the staff, allowed her to foster valuable partnerships within the Mexican market to benefit the group’s existing South Florida locations.
She later earned the role of Marketing and Sales Field Manager for Darden, one of the largest restaurant companies in the US. Her in-depth understanding of the sales cycle was key to her accomplishments with Darden, where she ranked as top Sales Manager within the company for her continuously successful track-record of promoting brand awareness and creating multimillion-dollar revenue gains.
As Director of Sales for Centurion Restaurant Group, Denise is responsible for community relations, overseeing all marketing, managing sales efforts across all restaurant concepts, and brand expansion throughout the US.
Our first location in Cypress Creek is creating a whole lot of #BowlBuzz.
Our new location at the Shops at Downtown Doral is serving up #crazygood ceviche.
Our new location at the Shops at Downtown Doral is serving up #crazygood ceviche.
Our award-winning dish, Bombas de Rabo de Toro, was a huge crowd-pleaser, enough to take home the gold.
Catch up with friends while snacking on Peruvian bites and sipping Chica Sours at happy-hour prices
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: firstname.lastname@example.org
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.
8899 NW 18 terrace, Ste 200
Doral, FL 33172