Like many restaurateurs’, former Long Islander and current owner of The Brick- Mr. Corey Bousquet began his work career in the restaurant and hospitality industry during his teenage years. “I worked in my first restaurant when I was 13 and under their leadership, I was always inspired and motivated to have my own establishment one day. When you grow up in an area surrounded by local farms and wineries, you get to know the owners and workers as well the community and the value these local companies’ bring to our neighborhoods, that’s important to me.”
Fast forwarding over a decade, Corey’s passion and understanding of the industry has lead to his first ownership experience with The Brick, a farm to table style restaurant set to open in the weeks ahead at Downtown Dadeland. “One thing I’ve learned from my previous work experiences is that I believe that true success in this industry starts with the happiness of my team, which is the foundation of The Brick. A positive work culture trickles down to the experience each guest has at my restaurant. The industry has lost a step when it comes to building relationships with employees and clientele and I take pride in greeting my guests as well as stressing employee appreciation.” Hiring the right people at The Brick is still a ‘work in progress’, however, Corey’s team starts with James Beard Award recipient, Chef Allen Susser, whom is consulting on the project. With several successful entities and farm to table restaurant experience, Mr. Susser will oversee the executive culinary team on operations for a ‘healthy’ business future.
When it came to location, Mr. Bousquet was extremely selective. He’s been involved in several restaurant openings outside of being an owner and used those experiences to digest what to look for when finding a space. With the revitalization of Downtown Dadeland and the surroundings of many local farmers, Corey secured a 2600+ sq ft space to make his vision a reality. The Brick boasts reclaimed wood and greenery with a rustic feel, however, the focal point of the dining room is the brick oven from which many of the dishes are finished in. “I wanted to combine this natural style of cooking with an open kitchen design, allowing my guests to become part of the dining experience and see the product from start to finish.”
His goal in the farm to table market is simple. “I want to use the freshest, vibrant and local ingredients and present them in an easy fashion that won’t intimidate my guests. I look forward to seeing you there.”
Corey Bousquet can be reached at firstname.lastname@example.org
The Brick Is located at 8955 SW 72nd Pl, Kendall, FL 33156