Lique Miami | Team
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Team

Alex Podolnyy

Founder/CEO

Born and raised in Ukraine, Alex has over 25 years of experience in the hospitality industry. He started his food endeavours by working for Sysco Food Corp while consulting Ukrainian Airlines on their inflight menu and services for several destinations around the world. However, Alex always knew his passions were more centered around creating a vibrant and unique food experience for individuals more directly. He decided to purchase his first restaurant at the age of 25, which slowly grew into 5 very successful restaurants throughout the New York City area. However, once the weather became awfully chilly for him, he decided to set his eyes on sunny South Florida. Here, he created Trust Hospitality Group and opened up his first venture, the award-winning Sweet Nectar Charcoal Grill and Spirits in November of 2014. Shortly after, Lique Miami Restaurant and Lounge was opened, located on the Intracoastal in Sunny Isles. Now, Alex spends time on his new project: a hunting lodge in Punta Gorda that offers varying wildlife attractions.

 

RINA B. SHADRINA

Born and raised in Brooklyn, New York, Rina is no outsider to the hustle and bustle of a busy city. She thrives in working in fast paced and exciting environments in which she can add some personal touches or creative flavor. She debuted her career in hospitality ten years ago when she began an apprenticeship with Alex Podolnyy. Learning from the ground up, she began with small private events which prepared her for the work she does today. From large scale corporate group events to upscale weddings, no party is too large or too complicated. Instead, Rina’s passion for not only excellence, but also uniqueness, shows how perfection can be achieved with a caring nature and exquisite eye. Any event can be unforgettable, as long as Rina is planning it for you.

 

CHEF ANDERSON OSARIO

Born in Peru, Chef Anderson Osorio arrived to the United States at the age of 18. Looking to learn and exceed in the food industry, he set his sights on learning from many world renowned chefs such as Chef Makoto Okuwa and Top Chef Master Herb Wilson. Through their learning and mentorship, he was able to find his passion for fine cuisine by combining the flavors of his Peruvian culture with Asian ingredients and essences. This unique merging of seemingly unlike territories creates the distinct and delicious food experience many individuals have the pleasure of encountering today. The boldness of his flavors are accompanied with equally outstanding presentations that are focused on constantly innovating the boundaries of what this city has ever seen.