Today we’d like to introduce you to Hugo Centeno.
Hugo, please share your story with us. How did you get to where you are today?
As a very young 15-year-old Nicaraguan Illegal Immigrant, I arrived in this beautiful country in 1982. My Uncle Ramiro and Aunt Nora who lived in California paid my way through, was a very long 3 weeks through Mexico, staying at strangers’ homes, moving my way up north to Tijuana. Once I arrived in California, I remember thinking, this is nothing like what I’ve seen on TV! I expected every city to look like NY City.
Three months later, I arrived at my final destination, Baton Rouge Louisiana. This is where my love for Creole Cooking was formed! There, my aunt Antonia and Uncle Guillermo gave me a home and a tremendous example of all that could be accomplished through hard work and perseverance. I worked doing landscaping for a few months until the new school year started. I enrolled as Junior on my first year of High School here, even though my English was extremely limited, I was able to assimilate enough to get through my first year, by the beginning of my senior year I was understating everything!! As if one day God had unlocked my Cerebrum.
I made a few good friends in High School who by the power of the almighty Facebook, I still keep in touch with them.
During High School, as all the kids were heading to colleges Like LSU, Mississippi State etc… I had no plans and no money! So, I tried to join the United States Army, after passing all of requirements necessary I was staying at a hotel in New Orleans waiting to leave to boot camp at the crack of dawn when to my surprise, who comes knocking on my door? La migra! No kidding! Immigration came to get me out of there and informed me that I was breaking the law for trying to join the army, as my Political asylum status refugee was in limbo. Deportations letters came, I appealed them every time through a lawyer my uncle had set-up for me.
Then came Reagan and granted all Nicaraguans amnesty, so I was finally able to get a legal job at 19. My First job was at Burger King, as a Fry cook, cleaning boy, whatever was needed. There I met a beautiful girl who introduced me to her father who was the Executive Chef at the Baton Rouge Hilton, and it just so happened he was looking for apprentices through the American Culinary Federation. I jumped to the opportunity and instantly fell in love with the art of cooking. A couple of years later, I moved to Miami looking for better opportunities, remember opening the Herald and going holy cow!! There’s a lot of hospitality jobs here in Miami, I also enrolled in a vocational school for the culinary arts program and worked multiple jobs trying to make my way up the ladder. I worked in all kinds of food establishments, from restaurants, hotels, hospitals, retirement communities, resorts, etc.
At the PGA National Resort in Palm Beach Gardens I found a home where I flourished, I was their Garde Manger Chef for many years, there I honed my culinary and managerial skill and at the young age of 30, I decided to go on my own, only counting on my talents and desire to succeed! Crazy when I look back at it now. I knew nothing about business. All I knew is that I was dammed good at cooking and food presentations. I opened up a small wrap shop in the middle of Down Town Boca Raton “Hugo’s Gourmet Salads and Wraps” geared to all the offices downtown and did catering on the weekends.
It took a few years for the catering to take off, but once it did. I stuck with it and It has been a wild but rewarding ride.
If I had to do all again, I wouldn’t change a thing!
Has it been a smooth road?
It would have been BORING, if it was smooth sailing from the beginning. 19 years later, I still worry when I have a slow month, but then the wiser and older me reminds me that every summer we go through this, but I still don’t like it!
Catering has become such a diluted art as all the big corporations have jumped into the pool and costumers’ perceptions and expectations have changed. The little guys like us, have to continue to offer what they will never can, Personal Costumer Service!!!
You almost have to become a politician, going to their homes asking for their vote, kissing their babies, just so you can compete with the slash bottom line prices that some of these chains are offering.
I just have to remind myself, that if I don’t hunt, I don’t get to eat! Keeps me motivated and hungry to please my costumers.
We’d love to hear more about your business.
Hugo’s Gourmet Catering brings great taste and beautiful presentation for affordable catering. The cuisine is a blend of the old and new world, including culinary influences from Latin and Caribbean vibrant flavors to Asian Fusion and light al fresco Mediterranean cuisine. Since 1998, Hugo’s Gourmet Catering has honed these talents with an eye on old fashioned customer service that has resulted in affordable, delectable food, outstanding service and unforgettable events.
We are always learning and open to new ideas and most of all, we want you, your friends, coworkers to remember their experience with us ,10 years from now and when the time comes to celebrate that special occasion , Hugo’s Gourmet Catering will flow from their lips as it was yesterday when they tasted our delicious food.
We will customize your event according to your needs, ideas and budgetary restrictions.
We have something for every budget without compromising quality.
We are as good as our last event!!!
Is our city a good place to do what you do?
Our Commissary is located right off I-95 and fairly close to the Turnpike in north palm Beach County, it is ideal in the off-premise catering business, given the fact that all of our events are either at a banquet venue, a business or someone’s private home. I would definitely recommend this city to the novice caterer just starting out. There’s a lot of untapped potential business in these necks of the woods.
Pricing:
- Drop Off Catering Menu. If affordable gourmet catering is what you are looking for, Hugo’s Gourmet Catering is the deliverable “Drop Off Catering” solution for Holiday Parties, Company Events, Private Parties, Rehearsal Dinners, Birthday Parties, Picnics, Anniversaries & Memorials. Virtually any catered event throughout the entire West Palm Beach Area! All Food Is Delivered in Disposable Pans and Platters, Includes Serving Utensils, Plates, Forks, Knives, Napkins. Includes Chafing Racks and Sternos. Minimum of $250 order.
- Wedding Menu Packages.Executive Chef Hugo Centeno and his staff have created the following affordable West Palm Beach Wedding Menu Packages for you to review. Please don’t hesitate to get in touch with us if you have any questions. Starting @ $25 per person for most affordable package to $ 69 person , all rentals, labor and taxes are additional.
Contact Info:
- Address: 7535 Enterprise Dr., #60, West Palm Beach, Fl 33404
- Website: http://www.hugosgourmet.com
- Phone: 561-881-5667
- Email: Hugo@hugosgourmet.com
- Instagram: https://www.instagram.com/hugos_gourmet_catering/
- Facebook: https://www.facebook.com/HUGOSGOURMET/
- Twitter: https://twitter.com/HUGOSGOURMET
- Yelp: https://www.yelp.com/biz/hugos-gourmet-catering-west-palm-beach
- Other: https://www.weddingwire.com/review/HUGOSGOURMETCATERING
Image Credit:
Kim Fontaine Photography
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