Bon Appétit Group
For 45 years, the Bon Appétit Group℠., formerly operating under Advantus Leisure Management Services, has been serving the Clearwater area. Their first venture, the acclaimed Bon Appetit Restaurant on the waterfront in Dunedin, FL, was so successful they expanded to Café Alfresco, also in downtown Dunedin. Their commitment to the community led them to open retail spaces in the downtown area. Long known for excellent food and catering, they expanded their operations to include food and beach rental concessions on Honeymoon Island, Caladesi Island, Sand Key, and various other area beach parks.
Peter Kreuziger and Karl Riedl, Founders
Peter W. Kreuziger
The company was founded by Peter W. Kreuziger, from Austria and Karl Riedl, from Germany.
In Austria, Peter completed his apprenticeship and earned his hotel school diploma at the Park Hotel Mirabell (Sound of Music Hotel) and the Hotel School of Schloss Klessheim in Salzburg, Austria. At the age of 20, Peter came to the United States where he graduated from Cornell University’s School of Hotel Administration. After graduation, Peter opened and managed resorts, hotels and restaurants from Bermuda to Florida, starting his own company in 1976. Peter is president of the Bon Appétit GroupSM.
Peter is also the founding president of the United States Special Operations Command (USSOCOM) Memorial Foundation. Its mission was to build a million-dollar memorial at MacDill AFB in Tampa, Florida, to honor those quiet professionals who have paid the price of Special Operations Services with their lives during time of war and peace.
Karl Heinz Riedl
Karl Heinz Riedl, (“Chef Karl”), is the co-owner of Bon Appetit Group. Born in Germany, he began his career at the Hotel Restaurant Melber, followed by the Four Seasons in Munich and the Hotel Kempinski in Berlin. Chef Karl has held positions at the Bermuda Carlton Beach Hotel, and Royal Orleans Hotel in New Orleans. He served as executive chef of the Le Pavillon Hotel and the International Hotel in New Orleans as well as Executive Chef at Innsbrook Resort and Country Club. A member of the Florida Restaurant Association, Chef Karl is also the recipient of the New Orleans Culinary Gold Medal in their Salon de Culinaire. Along with his many accomplishments, Chef Karl is also president and executive chef of “Creative Cuisine,” a food service consulting company.