As director of Eatertainment Special Events and Catering and vice president of Eatertainment Hospitality, Sebastien Centner conceives and produces some of the most prestigious events in Toronto for such clients as Porsche, BMW, and Hugo Boss.
What inspired your jump from restaurateur to full-scale event planner?
It was a natural progression. The restaurant business is a business of repetition. Catering and events is completely different. Every day we get to do something different, every day we get to do something exciting. There is so much creativity in it.
Who has played the role of mentor in your life?
My father has been a great mentor to me, as well as Jeffry
Roick. Jeff is one of the top event planners in the country, in my opinion.
What are your feelings on the potential BYOB law in Ontario and how it will affect our industry?
Effectively, as a restaurateur you will likely make the same profit, and you will have less inventory to carry, control over corkage fees. As a private establishment you will be allowed to say no to people bringing in their own wine.
Tell us about your most memorable event to date.
I have two: We launched the new BMW Toronto head office last year, six floors, six different themes, 4,500 people, three hours, three months of planning. And a fund-raising dinner which was hosted by Bill Clinton in Toronto.
What has been your worst experience in the event industry thus far?
The elevators breaking down at the BMW Toronto event (only for 15 minutes, thank God), leaving guests to walk up all six floors; and when Bill Clinton's dinner was nearly canceled due to a flood in the basement of the private residence where it was held, right in the electrical room. Secret Service standing in water was not a pretty picture, but you deal with these things and move on.
In a word, how would you describe yourself?
Dedicated, devoted, passionate. That's three words, sorry.
If you ever considered another career, what would it be?
I worked for Apple in California. Technology has always been a passion, but my dream would be anything creative. It is a passion. Technology is not a creative endeavor, but coming up with new concepts is.
Tell us about your new furniture line, In the Round.
Recently I put in a new pool at my house; I went to put furniture around the deck and was inspired to design my own. Now it is known as In the Round and is being carried in all kinds of stores. It even won an Arido award, silver medal, recently, going up against globally established designers. I designed that furniture solely to create something great.
Tell us what is different about celebrity-driven events.
We have done events with Hilary Duff, with Jeffry Roick; also Martha Stewart, Bill Clinton, and the Olsen twins. You have to just treat them like everybody else. You have to make them comfortable and make sure they get what they want—like serving French fries and cupcakes to Hilary Duff and her mother in the greenroom. It does get you a little more excited than your average event. With these events, remember that at the end of that day, you are there to do a job, not to become best friends with them.
Who is the biggest celebrity you have ever worked with?
Bill Clinton is the biggest celebrity I have ever worked with. I was completely starstruck (which doesn't happen easily).
Who was behind the newest venture under the Eatertainment umbrella, Loft?
It was entirely my brother Olivier, he opened this up. It is a niche that no one has really thought about. It launched under the Eatertainment umbrella, but all the kudos go to Olivier!
What is the biggest risk you have ever taken professionally?
Eatertainment. I knew that when we went into it we had to get into it differently than anyone else has ever done. We began with 30 events in our first year and did over 600 last year. If you invest in something you believe in, no matter what happens it is a wise investment.
What is new in the event industry this year and where can we expect to see trends heading?
Catering requires innovation, creativity, and presentation. For example, take a common skewer, chicken or beef, but set them in a container already filled with sauce; little soup shooters in test tubes with yellow consomm? with brioche toast balanced on top. Vertical food stations will be a trend as well. What's in the future for decor? I see things getting more elegant, classy, simplistic, no overkill with entertainment. From both sides of the business, clients are more demanding, and we have to give them something special.
What advice would you offer to students or newcomers venturing into the event or hospitality industry?
Do an internship, get involved, and learn the industry from the bottom up. People must realize that it is not all glamour.
Favorite cocktail and restaurant?
Mo?t Champagne and Cassis, and Mo?t Rose and Cassis.
[My favorite restaurant is] Susur for the ultimate meal in Toronto, or Charlie Trotter's in Chicago.
What inspired your jump from restaurateur to full-scale event planner?
It was a natural progression. The restaurant business is a business of repetition. Catering and events is completely different. Every day we get to do something different, every day we get to do something exciting. There is so much creativity in it.
Who has played the role of mentor in your life?
My father has been a great mentor to me, as well as Jeffry
Roick. Jeff is one of the top event planners in the country, in my opinion.
What are your feelings on the potential BYOB law in Ontario and how it will affect our industry?
Effectively, as a restaurateur you will likely make the same profit, and you will have less inventory to carry, control over corkage fees. As a private establishment you will be allowed to say no to people bringing in their own wine.
Tell us about your most memorable event to date.
I have two: We launched the new BMW Toronto head office last year, six floors, six different themes, 4,500 people, three hours, three months of planning. And a fund-raising dinner which was hosted by Bill Clinton in Toronto.
What has been your worst experience in the event industry thus far?
The elevators breaking down at the BMW Toronto event (only for 15 minutes, thank God), leaving guests to walk up all six floors; and when Bill Clinton's dinner was nearly canceled due to a flood in the basement of the private residence where it was held, right in the electrical room. Secret Service standing in water was not a pretty picture, but you deal with these things and move on.
In a word, how would you describe yourself?
Dedicated, devoted, passionate. That's three words, sorry.
If you ever considered another career, what would it be?
I worked for Apple in California. Technology has always been a passion, but my dream would be anything creative. It is a passion. Technology is not a creative endeavor, but coming up with new concepts is.
Tell us about your new furniture line, In the Round.
Recently I put in a new pool at my house; I went to put furniture around the deck and was inspired to design my own. Now it is known as In the Round and is being carried in all kinds of stores. It even won an Arido award, silver medal, recently, going up against globally established designers. I designed that furniture solely to create something great.
Tell us what is different about celebrity-driven events.
We have done events with Hilary Duff, with Jeffry Roick; also Martha Stewart, Bill Clinton, and the Olsen twins. You have to just treat them like everybody else. You have to make them comfortable and make sure they get what they want—like serving French fries and cupcakes to Hilary Duff and her mother in the greenroom. It does get you a little more excited than your average event. With these events, remember that at the end of that day, you are there to do a job, not to become best friends with them.
Who is the biggest celebrity you have ever worked with?
Bill Clinton is the biggest celebrity I have ever worked with. I was completely starstruck (which doesn't happen easily).
Who was behind the newest venture under the Eatertainment umbrella, Loft?
It was entirely my brother Olivier, he opened this up. It is a niche that no one has really thought about. It launched under the Eatertainment umbrella, but all the kudos go to Olivier!
What is the biggest risk you have ever taken professionally?
Eatertainment. I knew that when we went into it we had to get into it differently than anyone else has ever done. We began with 30 events in our first year and did over 600 last year. If you invest in something you believe in, no matter what happens it is a wise investment.
What is new in the event industry this year and where can we expect to see trends heading?
Catering requires innovation, creativity, and presentation. For example, take a common skewer, chicken or beef, but set them in a container already filled with sauce; little soup shooters in test tubes with yellow consomm? with brioche toast balanced on top. Vertical food stations will be a trend as well. What's in the future for decor? I see things getting more elegant, classy, simplistic, no overkill with entertainment. From both sides of the business, clients are more demanding, and we have to give them something special.
What advice would you offer to students or newcomers venturing into the event or hospitality industry?
Do an internship, get involved, and learn the industry from the bottom up. People must realize that it is not all glamour.
Favorite cocktail and restaurant?
Mo?t Champagne and Cassis, and Mo?t Rose and Cassis.
[My favorite restaurant is] Susur for the ultimate meal in Toronto, or Charlie Trotter's in Chicago.
