Sud Sur Team stands ready to provide you with truly exeptional food and service for your next event.
From the top down, Sud Sur Events has assmabled a team of dedicated professionals who genuinely care about teh company and its clients. The majority of Sud Sur Events full time have been in the company since the begining, and in the industry within luxury and cassual chic restaurants and hotels such as Cipriani, La Huella, Franciss Mallman Restaurants, Jean George, etc. Developing relashionships with our guests is important, this is achieved with known staff who build trust and respect. Each event has a lead, someone who knows what to expect and can communicate with the chef and host to ensure everything runs smoothly. Our goal is exceed our guests expectations, every day every event providing the best possible service and food.
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Frequently asked questions
What is your typical process for working with a new customer?
I receive the quote, send a proposal, then follow up with any questions and depending on the type of event offer samples and send pictures. Then once guest si ready i send an event order-contract for their review. Touch bases closer to event with fnal details and needs and on site to set up teh day of the event.
What education and/or training do you have that relates to your work?
Ive been in the business for 20 years in upscales, restaurants and hotels, i worked in South America, Europe then NY for 15 years and know im in Miami for 5 years. Always in both sides, cooking and running the venues, specializing in events, from the preparation to execution from small to large events up to 1000 guests.
Do you have a standard pricing system for your services? If so, please share the details here.
Depending on each event and needs, Cocktail parties with canapes or stations can start at $ 25 and up, Buffet dinners will start at $ 40 and up, Dessert tables will start at $ 10 per person, Set up for bars will starts at $ 200.00 flat fee, staffing depening needs and hours will run starting at $ 100 flat fee depening on positions needed.
How did you get started in this business?
Gimena Pereyra TerraA cosmopolitan hospitality professional with wide international restaurant operations experience with a passion for and dedication to fine food.
Born and raised in Uruguay, at the age of seventeen Gimena began running the family business. She defines those early years as one big lesson in efficient management, work ethic, leadership,and organizational commitment -which has shown itself to bean invaluable learningplatform that has defined her career.
A graduate of Hospitality Management Schoolin Uruguay, Gimena has worked in the restaurant industry in increasingly demanding and fascinating positions. For over 15 years, she has collected success upon successin Argentina, Brazil, Portugal and,now, the United States. She has worked with some of South American’s most acclaimed chefs:Fernando Trocca, Gaston Acurio,and Francis Mallman. As well as renown ChefBjon Van DerHorst’s in New York City.
In New YorkCity,Gimena was namedrestaurant director of one of the Top Chic Eclectic Projects, Opia at the Renaissance Hotel, with a celebrated restauranteur Frederick Lesort.She then move from New York City’s jet-set dining and nightlife to Miami’stantalizingcafé and beach lifestyle.Eager to learn and grow, Gimena moved to Miami to open the first US outpost of one of the best restaurants in South America-Parador La Huella-at the EAST Miami Hotel, being onemost acclaimed places in the Brickelldistrict of Miami.She thendirected the opening as food and beverage department at Mr. C Coconut Grove, ofthe Cipriani Family HotelGroup.Certainly, Cosmopolitan Gimena has already enjoyed a mostsuccessful career and decided to start the event business in her own within old and new clientelle, hosting private events in private houses, boats, corporates in unique venues for all ages.
Her secretto that success? Herpassion for fine food; her commitment to a job quietlywell done that allows herfood-lovingcustomersto experience uniquemoments of happinessand leisure in a uniquely styled restaurant setting.
What types of customers have you worked with?
From casual events to luxury venues, we accomodate to each clientelle. From live stations to fine dining service varies but majority teh onces that aprecuate the details and flavors.
Describe a recent event you are fond of.
Our singluar events are live stations with an open fire grill that we provide, feautiring a made your own salad stations with a variety of meats from Argentina, grill vegetables , seafood, poultry.
We customize and personalize the event with themes.
If its a kids party we customize to teh kids needs with a lounge, a nice sweet table and savory side, we even create sleep over or afternon teas with tents personalized for each guest.
What advice would you give a customer looking to hire a pro in your area of expertise?
I think the best is contact or past clients that cna express their feedback with us, referals is what counts teh best!
What questions should customers think through before talking to pros about their needs?
How long have you been in business?
What other events have you made?
How have you done simliar to what i need? What suggestions youhave to customize my event?
When, where and how was your last event?
In regards to their event: How do i want my event to be? Where? How many people? Do i want entertainment? Do i want staff? do i want to bring in food or stay to serve? Do i need a bar, bartender? Do I need tables, linen, silverware glassware?