Today we’d like to introduce you to Brian Marcotte.
Brian, please share your story with us. How did you get to where you are today?
I attended Culinary school in Albany NY. I moved to Florida and worked as a cook in a handful of independent establishments. I caught a break right before my 21st birthday and got a sue Chef Position at a pub that specialized in American Caribbean fusion.
2 years later, I was promoted to executive chef partner and transferred to the British Virgin Islands. I lived on Tortola and directed kitchen operations and menu development for 3 stores.
I made my way back to Florida when I was 26 or 27…I left the chef coat behind and jumped into mixology. I developed food driven mixology and created craft cocktail menus ” Before they were called Craft Cocktails” in restaurants from Miami to Delray while working as a bartender/bar manager at many great bars and nightclubs.
I jumped into a General management position around 30 years old which led me to an operating partner position soon after. I eventually felt the need to share what I’ve learned through the years. And that is when I developed the Gluttonous Goat, the goat is a symbol for ambition and independence “consuming ambition will lead to independence”.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I sacrificed most of my free time especially in my 20’s, I also had trouble making the transition from city life to third world country islands.
Gluttonous Goat – what should we know? What do you guys do best? What sets you apart from the competition?
We are a gastropub with a vintage industrial decor and our cuisine is a different style of American Caribbean. We deconstruct dishes that people are familiar with and create our own funky version using authentic West Indian, Jamaican and Creole influence… We call it west Indian Creole fusion.
Our menu changes every couple of months. We don’t usually have Goat on the menu. Our craft Cocktail menu pairs perfectly with our dishes but our house steeped absinthe is the top seller, we make 5 varieties including the Original bitter spirit Replica. We also offer a number of the bottled craft beer and wine.
What moment in your career do you look back most fondly on?
I find myself equally proud of my entire career. I have plans to open a Gluttonous Goat Pub Grub in Fort Lauderdale later this year… That will definitely be a nice addition to my proud moments.
Contact Info:
- Address: 99 SE Mizner Blvd suite 114 Palmetto Place
Boca Raton 33432 - Website: Gluttonousgoatcraft.com
- Phone: 5619239457
- Email: gluttonousgoat@gmail.com
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