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We welcome you to Stage—an integrated, small-plates experience, inspired by diverse culinary influences from across the world. Discover innovative dishes interwoven with tradition, utilizing fresh and often local ingredients that come together in vital, new and flavorful ways.

Stage (Noun) Pronounced STAAHJ /

A culinary intern evolving their palette and skills through experiences in different kitchens around the world.

“The way I see Stage is like it’s a big tree. The branches are my travels all over the
world, but the roots are deep in India.” 

-Chef Pushkar Marathe

PUSHKAR MARATHE

Born in Nagpur, India, Chef Pushkar Marathe’s culinary roots originate in the rich tapestry of flavors of his homeland, cultivated through cooking with his parents in their family kitchen. Yet, his desire to experience something more drew him out into the world. At age 20, Marathe began his culinary training in Switzerland before embarking on a decades-long, exploration of international cuisine. Marathe gathered knowledge and inspiration from diverse global cooking traditions from the far east of Indian to the western edge of California. 

In addition to cooking at restaurants lead by his mentor Dean Max, he has held cooking positions at restaurants in the Caribbean, Cayman Islands, across the US, and the Middle East. In 2017, in collaboration with Niven Patel, Chef Marathe pushed the boundaries of Indian cuisine with Ghee Indian Restaurant, celebrating its fragrant delicacies alongside bold flavors. Chef Marathe’s newest venture, Stage Kitchen, brings all of his culinary experiences and explorations together in a vital cuisine born of interwoven traditions. 

Now, Marathe resides in Deerfield Beach with his wife and son, and continues to nourish his constant inspiration through cooking seasonal and regional cuisine— merging the roots of his home with the fruit of his travels.

Andy Dugard

Andy Dugard, a Liverpool native and maven of the Palm Beach restaurant scene, embarks on his newest venture as General Manager and Partner at Stage.

Andy Dugard’s entré into the world of cooking and hospitality began at a catering college in his hometown of Liverpool, England. While working towards a degree in hospitality management at Huddersfield University, he travelled to the US and interned at The Old Toad, an authentic English pub in Rochester, NY. After graduating, Dugard worked as a cultural representative at Disney’s Epcot Center at the UK Pavilion. He then took to the seas as the Beverage Manager for Disney Cruise Lines®. 

Dugard spent almost a decade as Manager and Company Trainer for Planet Hollywood locations in Orlando, London, and New York while working to open the Planet Hollywood Resort and Casino in Las Vegas. Dugard transitioned to South Florida to serve as General Manager at Meat Market, Miami, while overseeing the openings of Meat Market locations in Puerto Rico and Palm Beach. Most recently, Dugard left his position as General Manager of Clay Conley’s acclaimed Buccan and Imoto restaurants to partner with Chef Pushkar Marathe for the opening of Stage— an integrated, small-plates dining experience, inspired by culinary influences from across the world.