Today we’d like to introduce you to Ralph Centalonza III.
Hi Ralph, we’d love for you to start by introducing yourself.
My family moved to SW Florida in 1981 from Meridian, MS, and I have 35 years experience in Lee County as a local Chef, Managing Partner and Owner all from University of Hard Knocks. After graduating from Bishop Verot High School I began working at the newly renovated Tottie McGregor’s at the Fort Myers Country Club under some of the top Chef’s in the area and began to rise through the ranks at a very young age developing my craft which was all so new to me, all I knew was that I had the speed, skill and work ethic to compete with the more senior work staff, but I believe it was my newly found passion to be creative with food on another level that really set me apart. Stepping outside the box of classic culinary recipes and pushing the envelope for what seemed as unusual ingredient pairings at the time is more common today. My love for this industry really came through from the constant challenge of everyday restaurant life, pressures, lunch & dinner rushes, deadlines, huge parties and events was intoxicating to me. The idea I was somehow able to control or soften the pain from all of the chaos was the stepping stone for my career.
As time went on and my titles began to increase through the brigade, with a crazy work ethic, attention to detail and incredible tasting food, restaurant life just became my life and I was absolutely addicted.
I worked in a large downtown hotel as Sous Chef which polished my ability to handle large production volume and sharpened my management skills all while learning to carve ice later becoming one of the areas younger ice carving talents while servicing other venues with amazing melting art. I gave a private country club a minute of my time, but didnt feel it was the right fit (lesson learned).
Moving out to Sanibel Island creating fabulous food pairings at the Thistle Lodge in the Casa Ybel Resort with another group of great Chef’s that allowed me yet again the opportunity to push the creative envelope. From there I was fortunate to join a partnership of experienced restaurateurs (Jeff Gatley & TOdd Johnson) that were as crazy about the job as I was and it was a perfect match, Bistro 41 in the Bell Tower Mall, Fort Myers, Fl. was definitely the most out of the box group of operators I had the pleasure to be associated with, we strangely fit well together and spent nearly 3 decades as partners. Later our partnership started a new venture in Cape Coral, Fl.. Rumrunners at Cape Harbour which quickly became the go to place to eat and be entertained in the area all with waterfront views. In 2014 one of my partners and I opened Cork Soakers Deck & Wine Bar as a local hangout located in the South Cape Entertainment area (Downtown Cape Coral) that provided yet another option for fun food & great service.
Moving to my current project as a solo owner and operator of Sage on 47th, named after my daughter, located in the heart of South Cape between Dixie Roadhouse & Rack’em Billiards. This restaurant is my symphony, my endgame, my everything. Everything I have learned on this journey of culinary excellence is all under one roof. Sourcing local, everything from scratch, no frozen foods or chemically altered ingredients. Our menu is a deverse, worldly, eclectic yet approachable pairing of incredble flavors at an affordable price. Our master mixologists have the same standard by only choosing the best & freshest ingredients to create the most amazing cocktails in the area. They are making their own bitters, tinctures, shrubs and fat washing a variety of spirits to acheive a cocktail that stands out above the rest.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It has been a give and take of ups and downs on this journey from storms, BP oil spill, real estate market crash, covid, etc…
My most recent project of Sage on 47th began just after hurricane Ian which was devistang for our area. We had contractors lined up and the supply chain was stocked and ready to. go, but then Ian changed everything. Supply became hard to come by, Contractors were all inundated and overwhelmed with rebuilding the damage homes to the area and I was left to attempt the demo & remodel with my Chef Jacob Garrett and the help from some other very close friends. It was a slow process, but in the end we feel like we created a vibe that not only looks clean, comfortable and modern, but you leave with a warm feeling ofas if you just left an incredible dinner party with your best friend house.
As you know, we’re big fans of Sage on 47th. For our readers who might not be as familiar what can you tell them about the brand?
Sage on 47th is located at 1015 SE 47th Terrace, Cape Coral, Fl. 33904 nestled between Dixie Roadhouse & Rack’em Billiards.. Our Phone Number is 239-542-0200. www.sageon47th.com
We are closed on Mondays, Tuesday-Thursday 3pm-9pm, Friday-Saturday 3pm-11pm, Sunday Brunch 10am-3pm
We have live music, Pop-ups monthly, Music Bingo Thursdays
Where every sip tells a story & every bite is a memory in the making. Downtown Cape Coral local hangout with chef-driven, small plates, gourmet entrees, homemade desserts & in-house crafted cocktails expertly prepared by our masterful mixologists.
We focus on flavor!!! Fresh ingredients!!! Hand Crafted Cocktails!!! Warm friendly service!!!
If we knew you growing up, how would we have described you?
Depends on who you ask, lol. I was always involved in baseball as a young kid and all through high school and started working at 14. I was very outgoing and had/have a passion for everything fishing. Being on the water for an afternoon is like a week off for me, a cleansing of the soul. Growing up in SW Fl made that easy to accomplish. My group of friends also shared my love for boating/fishing and we still do it to this day. I love spending time with my beautiful & talented daughter Sage, she keeps me on my toes. Riding motorcycles & dirt bikes, although that is not my priority currently after completing a cross country solo dirt bike trip called the Trans America Trail a few years back put the stamp on that hobby.
Pricing:
- Apps run from $13-$26
- Entrees run from $22-$42
Contact Info:
- Website: https://www.sageon47th.com
- Instagram: sageon47th
- Facebook: Sage on 477th
