Today we’d like to introduce you to Antonio Sucre-Mendez and Lisandra Alvarez.
Hi Antonio and Lisandra, thanks for joining us today. We’d love for you to start by introducing yourself.
We have individually transit two different paths which secretively led us to meet and then build our lifetime dream together. Chef Antonio Sucre Mendez was born in Caracas, Venezuela raised in the United States, and restless perseverant, and passionate about food since child years.
Studied in Le Gordon Bleu, Johnson and Wales, and attended Paul Bocuse Institute. Lisandra Alvarez, born in Pinar Del Rio, Cuba raised in the United States, naturally inspired to create her own path and hungry for success, discovered her passion for the hospitality industry while pursuing her Biology degree at Florida International University.
We both share unforgettable memories from early childhood, witnessing our parents struggle to make ends meet to achieve the American dream, teaching us the much-praised and fundamental value that it is only through humble character, hard work, and ambition that real success is achieved.
And so, after meeting in 2013 while working together as part of a corporate team, initiating a friendship based on the admiration we share for each other work ethic, starting an emotional relationship, and later gave shape to our lives together while developing and giving life to Chef Sucre Café.
We must admit, that entrepreneurship is a very rocky path to transit, we thank our parents for always cheering us on and encouraging us to keep pushing forward.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
After opening in 2016 with a very simple menu, open concept bistro restaurant, a staff of only two bodies (us), working on a 400 sq/ft all-electric location, cooking every dish to order and conducting every front and back of the house operation ourselves; after almost a year we realized we wanted more.
As the suite next door to us emptied out and against all odds, we expanded our location in 2017, with no investors and only our savings once again. It was a tough decision to make knowing that among the many consequences we were facing, the worst and most likely was bankruptcy. But we prevailed.
Never closing a day, demo and construction on the new space were done while conducting our operation next door, and our customers understood and were supportive through our evolution. Fast forward, the covid pandemic hit. Unforeseen, unexpected and it crushed us almost to the ground, we are sure every small business owner, especially restaurant owner identifies with the horrifying feeling we felt in late February 2020, we could have lost it all.
It has been anything but smooth. We have learned to enjoy the bumpy ride honestly. The secret lies in facing every challenge with restless optimism and believing in our vision. Every obstacle is a learning experience. Loving what we do is a huge plus, every achievement, small or big is celebrated with gratitude, nothing beats that feeling in our book.
Daily, new customers walk into Sucre as patrons and leave as our friends. We have earned our community’s love and respect, and that has made us grow and prevail over any struggle beyond our own expectations.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Antonio Sucre-Mendez and Lisandra Alvarez. Two different characters and personalities blend perfectly together on the field, we always refer to each other as “players on the same team”. We play a lot with instinct. We both love to make everyone who visits our Bistro, feel at home. Antonio is always in the kitchen, cooking is what he loves most, but his nature kicks him out of the kitchen often.
He enjoys chatting with regulars, welcoming new customers as they walk in, and cleaning tables as he talks about sports with patrons around him. His specialty is food, his technique is French-oriented infused with his Hispanic background and his love for Italian food. Lisandra is detailed oriented, business and customer service drove, and an overachiever most of the time.
She’s often seen running around the restaurant, taking care of the front of the house, making sure everyone is having a good time and enjoying our food. Her specialty is leading, helping, and teaching. We feel the proudest when we welcome to Chef Sucre new and old patrons gathering with their friends or joined by their family visiting from out of town, and meanwhile, we accommodate them we have the pleasure to meet new faces and create a new bond which will last for many more visits to Chef Sucre Café to come.
If Antonio or I would have to say, what sets us apart from the rest is our authenticity, our genuine hands-on customer service, and humbled personalities. We ourselves make sure our operation day after day runs well. We live and work in our community and whether you see us while visiting Sucre or coincide with us in our local grocery store, our behavior is the same.
We are spontaneous, optimistic, and always wearing a smile to share with all those who say hello.
Before we go, is there anything else you can share with us?
We would like to send a message to all those out there who have a dream.
Believe in yourself, and focus on your ambition and what you want to achieve. Anything is possible as long as you are willing to put in the work and the effort to accomplish your goal.
Pricing:
- Croque Madame $11.20
- That Bagel Breakfast Sandwich $11.20
- Prosciutto Truffle Huevos Rotos $14.00
- Mr. Cuban Sandwich $10.50
- Sucre’s Cheeseburger Panini $11.50
Contact Info:
- Instagram: www.instagram.com/chefsucrecafe_coralgables
- Facebook: www.facebook.com/chefsucrecafecoralgables
- Twitter: www.twitter.com/chefsucrecafe
- Yelp: www.yelp.com/biz/chef-sucre-cafe-coral-gables
Image Credits
Chef Sucre Cafe
