About

Fabrice’s background

Fabrice started catering school at fourteen and never really left the trade. A pastry qualification, then cooking and front-of-house, a brevet de technicien in hotel and restaurant work, then a higher diploma in hotel management and marketing: training that runs from waiting tables to management, by way of the kitchen. Along the way, a first year in the United States, in San Diego, studying at an American hotel school — the country did not become familiar to him by accident.

Back in France, he spent three years with Mercure, then three years in Ikea’s restaurant operation: two schools of volume and discipline, where service is counted in hundreds of covers. He then took over his own restaurant, inside a golf club, and ran it for five years.

Then came the turn that explains much of what he brings today: five years on the other side of the counter, at Unilever, selling restaurateurs the products he had been serving himself the day before. Then ten years with Cafés Richard — a name every French restaurateur knows — supplying coffee and wine to establishments across Paris and the surrounding region. And for three of those years, his own restaurant and nightclub near Paris.

He made the move before you did

In September 2018, Fabrice opened his first restaurant in Florida: Côté France. He put the visa case together himself, with an attorney — the same one he still works with today, and the one he now introduces his clients to.

Then he did it again. A second venue in Melbourne, Le French, with the same menu and the same way of operating. Then a Côté France Café in Tampa. Three openings, on both coasts of Florida — and three times over, finding the premises, signing the lease, obtaining the licenses, hiring the staff and making the business work.

Google ratings as of September 2026.

Why Ameriadvice exists

Everything I had to untangle on my own — finding the right accountant, the right attorney, opening a bank account, working out payroll, staff, how the American restaurant system actually runs — I don’t want the next person to go through that again.

Ameriadvice did not start as a service idea. It started as a list of real problems, solved the hard way the first time. There is no reason for every new arrival to rediscover them at their own expense, losing months and money on obstacles that have already been mapped.

The goal fits in one sentence: that you enter the Florida market quickly and properly, that your restaurant opens in good conditions, and that you are happy with what you have built.

What that changes for your project

Fabrice has held just about every position a restaurant has: in the kitchen, in the dining room, in management, as an owner — and as a supplier. He has signed leases, hired staff, negotiated rates, and sat on the other side of that same negotiation. Few people read the real mechanics of a venue so well: where the margins actually go, what a supplier can concede, what a concept can carry.

And he has done all of it twice: in France, then again here, under American rules. When we cost out a takeover or a new opening, it is not a spreadsheet talking: it is someone who has worked the till on a Saturday night, on both sides of the Atlantic.

Our Florida network

Immigration attorney, restaurant-focused CPA, commercial real estate broker, kitchen designer and equipment suppliers, general contractor, food suppliers, POS systems, HR and payroll, operations consultant, insurance broker, marketing agency. Every partner was tested on Fabrice’s own venues before being recommended to a client.

Where we stand