Chef Owner Martial Bricnet launched Colors Enterprises colorful history in 1991 with Colors Pizza Café, a full-service family restaurant in Encinitas, California, where we made our own pizza crusts. A special request for pizza from the executive chef of the Sheraton Grand Torrey Pines created a new opportunity to serve new Colors' customers.

As word of Colors' product spread, we received more and more orders for our pizza crusts, and by 1993, our client base had grown to include properties and distributors outside of California, including Las Vegas, New York and San Antonio. Colors Gourmet Pizza was added under the umbrella of Colors Enterprises, Inc. in 1994.

Today, the company focuses exclusively on the manufacture and distribution of quality handmade pizza products and, most recently, distribution of a variety of fine food products. Our customers range from family restaurants to some of the finest hotels, resorts, restaurants, casinos and a major theme park.

Customer service and most important customer satisfaction are the cornerstones of Colors Enterprises. This philosophy and quest for perfection is rooted in Martial Bricnet's 30-year background and experience in the hotel and restaurant industries.

Bricnet grew up in the Beaujolais region of France. As a child, he worked with his parents in their village café, where he learned his first lessons in hospitality, skills and service. As young man, he pursue professional mentoring and apprenticeships in Macon, France, Munich, London and Paris.

Over the years, he added to that foundation with food and beverage management courses at the Lausanne Hotel School in Switzerland, and Cornell University in New York, plus continuing education in pizza product technology offered by the American Institute of Baking (AIB). Bricnet has served in deluxe hotels and resorts in Europe, the Middle East, the South Seas and the United States for outstanding companies such as Hilton, Marriott and Sheraton.

Bricnet brings to his work the uncommon blend of culinary skills, business sense, and a supreme sensitivity to his clients' needs. He encourages his customers to bring their special needs to him to test his creativity and understands the challenges of pleasing guests without losing sight of the bottom line.