Évora Group, LLC collaborates on diverse projects, offering a scope of service that is flexible and broad-based to thoughtfully tailor to any project including: analysis of existing food service and contract agreements; conceptual restaurant, bar and kitchen design; competitive analysis; foodservice mechanicals; custom menus; POS systems; FF&E; OS&E; purchasing and equipment procurement; financial feasibility; branding and marketing; and operational plan development.
We have performed food service analysis work with clients ranging from hospitals and colleges to airlines and internet start-ups, and everything in between.
We can create, review, analyze, and respond to food service RFPs with a clear and experience-tested understanding of best-practice purchasing habits and vendor negotiations.
Our team includes experts in: concept development; restaurant, kitchen and bar design; menu engineering; logistics such as cost control, purchasing, and operational efficiency analysis; staff training and development; architectural design; website development; marketing and social media; nutritional advisory board; wine and mixology masters.
Blue Stone Kitchen is a retail product line and cloud kitchen Chef Azmin created to serve as a trusted, affordable culinary resource for a variety of wholesome, affordable, quality meals to meet the fluctuating needs of our changing lifestyles – at home and at work. Blue Stone Kitchen partners with retailers nationwide to provide our signature sauces, dressings, marinades and spices, as well as healthy pre-made meals, easy-ordering, and hassle-free home or office delivery for the way we live today.
San Juan Capistrano, California
Sapphire Culinary Group | Sapphire at School
Sapphire Catering | Sapphire at Work
CEO/CHEF
2002 to present
LAGUNA SAPPHIRE LLC
Laguna Beach, California
OWNER/MANAGING DIRECTOR/CHEF
2006 to March 2020
THE ST. REGIS MONARCH BEACH
RESORT & SPA
Monarch Beach, California | 400 room, AAA 5 Diamond Mobil 5 Star property.
OPENING EXECUTIVE CHEF
2001 to 2006
THE GRAND AMERICA
Salt Lake City, Utah | 775 room, member of Leading Hotels of the World
OPENING EXECUTIVE CHEF CONSULTANT
March 2001 to May 2001
THE REGENT SYDNEY, A FOUR SEASONS HOTEL
Sydney, Australia | 531 room, official hotel for the Sydney 2000 Olympic Games
EXECUTIVE CHEF | INTERNATIONAL OLYMPIC COMMITTEE
1999 to 2001
THE REGENT KUALA LUMPUR, A FOUR SEASONS HOTEL
1996-1999
Kuala Lumpur, Malaysia | 468 rooms
FOUR SEASONS RESORT HUALALAI
Kona Coast, Hawaii | 243 room, AAA 5 Diamond Award
SPECIALTY EXECUTIVE CHEF
1998 to 1999
FOUR SEASONS ISTANBUL
Istanbul, Turkey | 65 rooms
OPENING SUPPORT EXECUTIVE CHEF
1996
FOUR SEASONS HOTEL SINGAPORE
Singapore | 257 room, Awarded Best Hotel in Singapore, 1996
EXECUTIVE CHEF
1995 to 1996
FOUR SEASONS RESORT MAUI
Wailea, Maui | 388 room, AAA 5 Diamond Award
EXECUTIVE CHEF
1993 to 1995
HALEKULANI HOTEL
Honolulu, Hawaii | 456 room, AAA Five Diamond Award, AAA Five Diamond Restaurant
EXECUTIVE SOUS CHEF
1991 to 1993
FAIRMONT HOTEL
San Jose, California | 550 rooms
EXECUTIVE SOUS CHEF
1990 to 1991
FAIRMONT HOTEL
Dallas, Texas | 550 rooms
CHEF DE CUISINE, BRASSERIE
1989 to 1990
HOLIDAY INN
Milipitas, California | 310 rooms
EXECUTIVE CHEF
1987 to 1989
FACES CAFÉ
Sunnyvale, California | 200 seats
EXECUTIVE CHEF/GENERAL MANAGER
1985 to 1987
ON THE RITZ RESTAURANT
Sunnyvale, California | 250 seats
CHEF DE CUISINE
1983 to 1985
Sapphire Catering, a full-service catering company blends global inspiration with a passion for creating a unique culinary experience for each private event, anywhere from 2 - 1,500+ guests. Sapphire Catering has built a reputation as one of the most exquisite and personalized catering companies in Southern California.
The Sapphire at School lunch program currently partners with 10 schools in Orange County and prepares fresh and wholesome meals to more than 3,000+ students daily from ages pre-K to high school.
Sapphire at Work redefines dining in the workplace offering fresh prepared foods delivered daily to corporate offices throughout Orange County. Also providing a full-service culinary experience on the premises of the business with upscale customized dining to fit the unique office culture by offering healthy, hand-prepared meals for employees and clients to enjoy.
Designed and opened 120 seat full service bar and restaurant with adjacent gourmet shoppe, Sapphire Pantry.
• A pioneer of global cuisine restaurant with breakfast, lunch, brunch, spice plates and dinner operations available.
• Consistently ranked among Orange County’s top restaurants. (OCBJ – Top OC 500, Laguna Beach Magazine – Top Culinary Mastermind Who Combines His Passions for Cooking and Giving, Parenting OC – Local Hero, Orange County Register – Top 100 Influential Business People, Laguna Beach Magazine – Most Influential People, OC Metro – Top 25 People in OC. Wine Spectator Award Winning Wine List.
• The adjacent gourmet specialty shoppe offered coffee, breakfast, lunch, sandwiches, salads, soups, ready-made meals, freshly baked breads, and over 90 varieties of imported beer and wines.
• 60+ employees.
Managed 110 personnel in 4 restaurants, retail-coffee shop, Astor Floor, 77,000 (37,000 indoor) square feet of meeting and banquet facilities, 24-hour room service, and staff dining for 700 daily.
• Implemented retail sales concept and spa cuisine.
• Introduced new restaurant concepts.
• Maximum control of food and labor cost. Active contribution to maximize social events and catering sales.
• Opened five-star hotel for Winter Olympics 2002 with one all-day dining 250 seat “Garden Cafe”, one gourmet restaurant, 75,000 square feet of meeting space, 24-hour Room Service, full-service lounge, employee dining for two hotels up to 1,000.
• Opened five-star hotel for Winter Olympics 2002 with one all-day dining 250 seat “Garden Cafe”, one gourmet restaurant, 75,000 square feet of meeting space, 24-hour Room Service
• Reopened the hotel after major renovation. Managed 74 chefs and cooks and a culinary operation of 4 restaurants and bars, 24-hour Room Service, banquet facilities up to 850 guests. Kables awarded Best Hotel Restaurant in Sydney by “The Daily Telegraph.” Introduced and opened the Regent Club, as well as choice a la carte banquet service.
• Implemented new, upgraded corporate food and beverage standards, including service: from kitchen to table.
• Host hotel for the Sydney 2000 Olympics: served over 1,500 covers daily breakfast at the hotel and 2,800 covers outside catering for official sponsors of the Olympic Games, full-service lounge, employee dining for two hotels up to 1,000.
• Ran the culinary operation of 128 chefs and cooks, overseeing 5 restaurants, 24-hour Room Service, 2 cocktail lounges, and banquets up to 1,200.
• Implemented the new Regent Club concept.
• Restructured labor, production and quality controls.
• Provided outside caterings up to 1,000 guests.
• Catered to the Royal Palace for dignitary visits.
• Re-organized in-house bakery and butchery operation.
• Retrained and restructured staff for higher levels of quality, creation and productivity.
• Standardized the Pacific Rim cooking concept for the Pahuia restaurant.
Led food and beverage team responsible for the Grand Opening of this historic, boutique hotel.
• Supervised 62 chefs and cooks. Controlled operations in the hotel’s three restaurants, 24-hour room service and banquets up to 700. Successfully implemented one-stop shopping and restructured purchasing system.
• Introduced most successful brunch in Singapore, with multi-cultural cuisines.
• Pioneer in Asian fusion cuisine and promotion of the concept throughout Asia and the international culinary community.
Supervised 63 chefs and cooks for the resort’s three restaurants, 24-hour Room Service, a club floor concept, banquets up to 1000.
Instrumental in creating and operating a dual Asian / Western kitchen to create a pan-pacific culinary experience.
• Supervised 75 culinary personnel, 3 restaurants, 24-hour Room Service, banquet facilities up to 600.
• Award winning La Mer restaurant.
Supervised 80 culinary personnel, 4 restaurants, 24-hour Room Service, banquet facilities up to 2000.
• Assisted in revising the union contract.
Supervised all-day dining restaurant with 15 culinary personnel. Hotel offered 2 other restaurants, 24-hour room service, and banquet facilities up to 1,500.
• Italian-theme Restaurant and Bar, Banquets up to 350, Room Service. In charge of ordering, receiving and inventory.
• Responsible for the restaurant, lounge and catering facility in this club atmosphere discotheque with high beverage revenues and nightly entertainment.
Opened this successful restaurant, which received a 4-star rating by local newspapers.
• Created new concept, Nouvelle California French cuisine.