Realm Restaurant Group Announces Promotion of Two Talented Chefs

March 15, 2024 – Sarasota

The Realm Restaurant Group, known for its culinary destinations Sage and Bijou Garden Cafe, is pleased to announce the promotion of two outstanding employees, Brett Wagner and Vinnie Savadel, each to the prestigious position of Co-Executive Chef. 

Wagner, originally from Champaign, Illinois and raised in Williamsburg, Virginia, has most recently served as the Executive Sous Chef at Sage. His culinary journey began when he crossed paths with Executive Chef Christopher Covelli as an intern at the Toscana Cooking School in Tuscany, Italy. With over fourteen years of industry experience and nearly a decade dedicated to fine dining, Brett’s tenure at Sage has been marked by his unwavering dedication and exceptional talent. As a vital member of the culinary team, his contributions have played a pivotal role in shaping Sage’s culinary identity and success.

“Brett was the first person we hired, and he played an integral part in the creation of Sage,” said Sharon Carole, co-owner of Realm Restaurant Group. “His passion and unwavering commitment to excellence were undeniable from the very beginning, and he set the bar for our entire team. His contributions to our seasonal menus have been instrumental in our success, and we have no doubt he’ll excel as Co-Executive Chef.”

Savadel is a graduate of the Culinary Institute of America in 2005 and boasts an impressive career spanning close to two decades, with a strong focus on restaurant management, catering and events. Since joining the Realm Restaurant Group in 2021, he has served as their esteemed Executive Event Chef.  His expertise and leadership have been instrumental in shaping their culinary presence at community events, showcasing his unwavering commitment to culinary excellence.

“Chef Vinnie has always impressed me with his focused professionalism,” said Covelli. “A classically trained chef who truly owns his craft, I’ve admired his focus and talent since we first met. I waited for the right opportunity to bring him on board, and he’s been a key member of our team for the last three years. Now, as Co-Executive Chef, I have no doubt his leadership will further expand our culinary influence in the community.”