Solandie Exantus

Executive Chef

Growing up in a large family, Solandie (pronounced “So-lon-dee”) had many opportunities to lend his mother a hand in the kitchen. He made the most of each one and found his passion along the way. After proving himself in restaurants at a young age, he quickly progressed to working in high-end hotels and resorts in the Miami area such as Doral Golf and Spa Resort, The Biltmore Hotel, and the Eden Roc Hotel before obtaining a formal culinary education at Miami Lakes Technical College and the North Miami campus of Johnson & Wales.

With his craft more refined, Solandie embarked on a career as a pastry chef in fine dining and hospitality settings in Florida. In 2005, he joined Max’s Grille as Executive Pastry Chef and went on to create menus for multiple locations as Corporate Pastry Chef. He further lent his skills to hotels and resorts before arriving in Nashville in 2018 to serve as an Executive Sous Chef at Hilton Hotel Green Hills. There, Solandie returned to the thrill of day-to-day kitchen operations and found inspiration in food service, which he considers his “first love.”

Now serving as Executive Chef at JP Events, Solandie treasures the opportunity to provide guests with a unique and authentic culinary experience, coupled with world-class service.

“I’m inspired by the joy I get from making people happy with the dishes we create and collaborating with friends. You know it’s a passion when you can spend 16 hours working in the kitchen creating and not even realize how long it’s been.”  

Solandie Exantus

Executive Chef
sexantus@jpeventsinc.com

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