Today we’d like to introduce you to Collantes Michael. Them and their team share their story with us below:
Michael has over 20 years in the hospitality industry, starting in his hometown of Winter Park, FL as a young cook looking to work for some of the best chefs from Wolfgang Puck, Joel Robuchon, Eric Ripert, Masa Takayama, and Jennifer Carroll. Michael has worked in leadership roles for amazing brands like Levy Restaurants, MGM Grand, and Ritz Carlton and as Culinary Director for a multi-unit/ concept brand, The Bento Group.
I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been smooth?
Every journey is never smooth sailing, and opening a 10 seat no, choice omakase during the pandemic in Orlando was probably not the best move, but it was the best move for us. We often had to question whether we stay the course or adapt to the situations around us and change the program, but we stayed with it. The first year we changed the menu every 30 days without repeating any dishes, moving from working with 4 farms within Orlando to 40. And with Michelin, the word got out, and we saw the reservations and waitlist growing.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?
Our focus at Soseki is telling a specific story with the partnerships, growers, farmers, and the many hands involved in making a single dinner at the restaurant. We focus on Japanese-style omakase, letting the ingredients be the star while taking a global approach and staying true to our local suppliers. We are most proud of the relationships we have forged since opening with our vendors and guests. They come here multiple times to celebrate life with us, and to build this connection for 2 hours with 10 people is something more special than just a night out having dinner. We aim to achieve a personalized experience with the team where we can serve our guests or take care of them and do the latter.
What do you think about luck?
Not sure about luck, but timing is everything in life. We all have peaks and valleys, the peak of the freshness of ingredients, and there are valleys of hardship. We stay consistent and ride out those waves.
Contact Info:
- Website: sosekifl.com
- Instagram: @sosekifl
Image Credits
86Media
