Today we’d like to introduce you to Sergio Catalina Bellmont.
Sergio, can you briefly walk us through your story – how you started and how you got to where you are today.
I am from Madrid, Spain; moved to Miami in 2004. I met my wife Claudia, from Peru, same year, got married, and have 5 children.
Previously, I had been working, for more than a decade, in the food industry traveling around the world. I wanted to open a restaurant offering genuine Spanish cuisine with products of utmost quality and ingredients imported from Spain. Thanks to the unconditional support of two of my brothers: Ivan and Igor (we are 4 brothers and 4 sisters), I was able to materialize the opening of Bellmont Spanish Restaurant in November 2013.
We are about to hit our four-year anniversary! We are a family-owned, and operated restaurant. My wife, and/or myself are always there to make sure our patrons enjoy dining with us. Dedication, hard work, and striving for improvement is what we believe have driven us to be where we are today.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Not at all. It’s been a learning process for us. We started from scratch. From being our first restaurant venture, to convert a 40 years-old retail store in a restaurant business; then issues with the general contractor, that we want to forget, delays while in the construction phase, and lastly but not least, finding reliable and responsible employees has been a real challenge.
So, as you know, we’re impressed with Bellmont Spanish Restaurant – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Bellmont is a family-owned and operated business. My wife Claudia, and I run the restaurant, and are the owners on site. I designed the dining room and transformed a previously 40 years-old retail store into a beautiful and elegant venue with high ceilings, additional windows, an state of the art furniture like a gorgeous hand-made wine bar (made by me), a custom-made Ibérico ham corner “La Jamonería” (also made by me), and a traditional 14,500 pounds wood-fired oven brought from Spain where we roast whole suckling pigs, our signature dish.
A typical day: I wake up early in the morning, drop my kids at school, go to buy groceries needed for the restaurant, take care of the inventory, suppliers, vendors, menus, proposals for special events, payroll, taxes, interview new employees, etc. Then I greet the clients, chat with them about us, about my culture, my food, my family, go over our menu, help them choose the wine, serve them personally, and make sure they leave satisfied. Claudia, takes care of all the marketing and PR efforts, hiring process, the kids, cooking Peruvian at home, and on weekends she works with me at the restaurant serving our patrons.
I am proud to have grown little by little and be able to serve our patrons personally. We have met amazing people during this journey which many of them have become friends.
So, what’s next? Any big plans?
You may be aware that there is an Streetscape Project in progress along Miracle Mile right now. This has been another challenge since it has directly affect our sales in the past months. Our block is scheduled to be substantially finished by September this year; so we have faith and hope that this will drive more business.
We are planning to offer outdoor dining by the end of this year, once the project is completed by the City of Coral Gables.
- Address: 339 Miracle Mile
- Website: www.bellmontrestaurant.com
- Phone: 7865024684
- Email: firstname.lastname@example.org
- Instagram: https://www.instagram.com/bellmont_spanish_restaurant
- Facebook: https://www.facebook.com/bellmontrestaurant/
- Twitter: https://twitter.com/Bellmont_
- Yelp: https://www.yelp.com/biz/bellmont-spanish-restaurant-coral-gables-3
- Other: https://www.tripadvisor.com/Restaurant_Review-g34152-d6818393-Reviews-Bellmont_Spanish_Restaurant-Coral_Gables_Florida.html