Our Story
Allspice Catering began its journey in April 1994, originally known as Spice of Life, a café offering a variety of fresh, modern cuisine. Though the name has changed over the years, the heart and soul of our business have remained steadfast. When the original owner entrusted the business to us in March 2013, we embraced the opportunity to continue its legacy. Since then, we’ve been dedicated to delivering hassle-free hospitality, with homemade dishes inspired by flavors from around the world, crafted for every occasion.
Our story is rooted in a rich heritage of culinary tradition. Rich’s journey in the food industry began with his family’s first venture in the U.S., Cabral’s Market. Later, his great-grandparents founded and operated the iconic Bonnie Doone Restaurant & Thistle Cocktail Lounge in Provincetown, Massachusetts. What started as a modest ice cream stand blossomed into a full-service restaurant, renowned for its three dining rooms, each seating over 300 guests.
On the other side of the world, Gus’ culinary roots were deeply planted in the bustling restaurant scenes of Costa del Sol, Spain, and Buenos Aires, Argentina. His parents were the founders of several beloved pubs and restaurants. Gus grew up immersed in the family business, learning the ropes from an early age at the counter of Baires Pub in Fuengirola.
From Cabral’s Market and Baires Pub to Allspice, our families have dedicated over 120 combined years to mastering all aspects of the restaurant business—from the kitchen to the dining room, from takeout to catering, and even large-scale institutional food service operations.
Today, at Allspice, we are proud to carry forward these family traditions, offering exceptional hospitality and outstanding value to the DMV community. Our commitment to quality, service, and authentic, homemade food remains at the core of everything we do.
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Hospitality has been a family business for generations now. Gus grew up playing around in restaurants and food service operations, well before we could properly spell “restaurant”.
Gus started his food service career as a Regional Marketing Manager for Burger King in Argentina, back in 1997. In this role, he built proactive marketing teams integrated with QRS operations, coordinated the grand opening and promotion of the first two restaurants in the interior of the country and developed and launched the first e-commerce campaign for BK’s delivery service in Argentina, BK’s first online ordering experience worldwide.
As Product/Brand Manager for SanCor, the largest producer of diary products in Argentina, he was responsible for all products and brands under the yogurts, desserts and bio-milk categories. Gus reversed a three-year market share decline and negotiated all licensing contracts with Turner/Time- Warner. He introduced award winning products with two Silver Stars at the Best International Packing Award in France and launched an award winning marketing campaign ("Que somos? Tiburones!) that took First Place in Food/TV Category at the Ibero-American Advertising Awards.
Gus' first encounter with the lodging industry was while working as a Business & Strategy Consultant for investors that wanted to allocate some capital in hospitality. This project allowed him to manage the design, build and launch of a boutique hotel with restaurant and lounge bar in Mar de las Pampas, Argentina. A beautiful heavily wooded village over the Atlantic Ocean in Buenos Aires.
In 2006, life gifted Gus with an opportunity in the healthcare industry and the chance to join and eventually run a Post-Acute Care organization. He converted healthcare operations to paperless, enhanced and expanded pulmonary services in post- acute care settings, launched a Physicians Group to support the portfolio and the communities around campuses via wellness centers and concierge medicine, created the first dialysis company to provide bedside-dialysis to residents in a skilled nursing facility in Maryland, and brought all Food Service operations in-house.
Gus has a track record leading healthcare organizations towards sustainable growth, servicing up to 1,200+ employees and 10,000+ patients a year. He's also known by his peers for empowering leadership to perform towards vision, mission, quality and goals.
Next Steps...
Contact us about your next project. We are available to help with food service for corporate, healthcare and government cafeterias.