About Chef Herb

 

 

Herbert V. Small is an active member of the American Culinary Federation, Inc. He began his career in 1982 at the Seagull Restaurant, a waterfront French dining establishment located within the Naples Beach Hotel & Golf Club. He started as second in charge, and within six months his exceptional culinary skills and work ethics secured the position of of Chef and Head Cook. He later became Chef of the Brasserie, where he was responsible for the entire kitchen operation of the 100-seat restaurant. Since then, Chef Herb has gained valuable experience with different styles of cooking, menu planning, purchasing, and managing schedules and staff. During his career, Chef Herb has been a valuable asset to many of Naples’ most well-known names in dining, including the Naples Bath & Tennis Club, Royal Poinciana Country Club, Allisters’ Caribbean & Creole Cuisine, Maxwell’s on the Bay, and the Cape Crab House of Naples.

• Chef Herb Small has coordinates and caters for large events such as weddings, banquets, buffet’s, New Year Celebrations, Pig Roasts, and Holiday Dinners (Christmas Dinners, Oktoberfest’s, and St. Patrick’s Day events just to name a few).