Today we’d like to introduce you to Chef’s Britt & Colon Robles.
Hi Chef’s Britt & Colon, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
MouthFeel began with two chefs who shared the same frustration and the same conviction.
Chef Britt is a classically trained culinary school graduate who built her foundation in technique, then traveled the world out of pure love for the craft. She sought out local chefs and regional traditions, learning firsthand how food carries culture, care, and memory when it is done with intention. Nearly two decades in, her standard is simple and personal: if she would not serve it to someone she loves, it does not leave her hands.
Chef Colon’s approach was built in Miami’s most demanding kitchens and shaped under Michelin-level standards through mentorship that demanded precision, discipline, and originality. Today, his cooking lives at the intersection of story and structure, sushi and modern technique, menu development and obsessive detail, always with the belief that a dish should mean something, not just fill space.
We met while working in catering, and what stood out immediately was not just chemistry, but alignment. We cared about the same things. Quality. Transparency. Craft. We were both increasingly uncomfortable with how often corners were cut in the industry, premade food passed off as scratch, chefs absent from their own events, and standards quietly lowered to chase volume.
MouthFeel was our response to that.
We built it deliberately and slowly, with the decision that we would rather do fewer events at a higher level than more events at the expense of our values. Every menu is intentional. Every ingredient has a reason. One of us is always present. If it does not meet our standards, it does not leave our kitchen.
At its core, MouthFeel is about love for the craft and respect for the people we serve. It is about creating experiences that feel thoughtful, honest, and deeply cared for. Where we are today is the result of saying no often, protecting our standards relentlessly, and choosing integrity over convenience every step of the way.
We are still building, still refining, and still holding the line. That part will never change.
Alright, 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?
No, it has not been a smooth road, and we do not want it to sound like one.
We started MouthFeel with standards that are expensive to protect, and we built it without a safety net. Early on, the biggest struggle was simple: cash flow and capacity. When you refuse shortcuts, you cannot “volume your way out” of problems. You have to price honestly, execute relentlessly, and still earn trust one event at a time.
Another challenge was education. A lot of people think they want quality, until they see what quality requires, time, sourcing, prep, restraint, and saying no to anything that does not hold up. We had to learn how to communicate value without overexplaining, and how to turn down work that was not aligned, even when it would have been easy money.
And then there is the personal cost. We are the chefs and the owners, so the workload is real, long hours, physical wear, and constant decision-making. The struggle has been building systems that protect our energy without lowering the standard. The upside is that every hard lesson reinforced what we already believed: if we are going to put our name on it, it has to be right.
Thanks – so what else should our readers know about MouthFeel?
MouthFeel is a chef-owned, chef-present private culinary brand built for social experiences, the kind of gathering where guests move, mingle, and taste instead of sitting through a predictable meal. We specialize in elevated hors d’oeuvres, designer grazing installations, and intimate chef experiences that are curated with the same standards you would expect from a serious restaurant kitchen, but designed for a home, estate, or private venue setting.
What we are known for is the intersection of craft and presentation, food that looks intentional, eats clean, and holds up from the first bite to the last guest. Everything is built from scratch, sauces, spreads, components, garnishes, and we are obsessive about sourcing, knife work, temperature, and balance. We do not offer buffet-style or plated service. That is not a limitation, it is the point. Our work is designed to be social, to create movement, conversation, and a sense of discovery without anything feeling staged.
What sets us apart is simple: we do the work ourselves, and we protect the standard even when it is inconvenient. Many companies can scale by delegating the food, the setup, and the execution. We do not hand off our name. When clients book MouthFeel, they get us, the chef-owners, present and accountable from planning through execution. That level of ownership changes everything: consistency, integrity, and the confidence that nothing gets watered down behind the scenes.
Brand-wise, what we are most proud of is that we built MouthFeel as an intentional alternative to an industry that often rewards shortcuts. We would rather do fewer events at the highest level than chase volume and compromise. If there is one thing we want readers to know, it is this: Mouthfeel is for hosts who care about taste, detail, and trust. If that is you, you will understand our line immediately, Taste the MF Difference.
How do you think about luck?
We do not view our story through the lens of luck, we view it as fate, backed by sweat and standards. Years before we ever met, we literally walked past each other in a restaurant without knowing who the other was. Then life moved in parallel, hard breakups, resets, and the kind of personal rebuilding that either breaks you or clarifies you. When we finally met, it was the right place at the right time, and it felt like we were the only two people in that environment treating the craft the way it deserves to be treated.
From there, nothing was accidental. We built Mouthfeel through long days, constant refinement, and a level of integrity we refuse to negotiate. Every client we have earned has come through networking, showing up, following through, and letting the work speak. Fate may have brought us into the same room, but the business exists because we kept our standards high and paid for them in effort, consistency, and care.
Pricing:
- Prive
- The Tasting Bar
- Grazing Tables
- Food & Beverage Consulting
- Production Craft Service
Contact Info:
- Website: https://www.MouthFeelllc.com
- Instagram: https://www.instagram.com/mouthfeelllc
- Facebook: https://www.facebook.com/mouthfeelllc
