Caerus started in 2008 as a wine distribution business. When we diversified into F&B in 2013, we had a vastly different strategy that was anchored in creating original concepts. But the core of our business has always been focused on bringing unique experiences to the local and regional market and that remains unwavering today. We first brought in Lady M in 2013 and through its success, we found a new niche and have built on that since, with the opening of Danish patisserie Leckerbaer from Copenhagen and Luke’s Lobster of New York in the third quarter of 2020.
We remain focused on bringing unique dining experiences from around the world into the local market, and committed to expanding their footprint across the region. With travel restrictions worldwide, what we bring to the local market is more important than ever today. For some, it’s a conduit for memories of their go-to lobster roll every time they visit New York City, or a box of småkager they pick up as gifts on their way home from Copenhagen. For others, we’re bringing a piece of culinary fabric from overseas and weaving it into our own.
(Related read: All roads lead to Luke's Lobster)