their belongings, the Chinese also brought
with them their rich culture, heritage, and
culinary masteries, which soon became
part of the Cuban gastronomic fabric. As
the Cubans incorporated the new cooking
techniques and recipes into their own
food, the island’s cuisine took a new turn
and became enriched with influences of
Chinese culture, thus, giving rise to the
Chino-Latino culinary scene. Taking this
concept, along with his dream of opening
a restaurant that would resonate with those
who also share his Cuban roots, founder
of the restaurant chain, Jeffery Chodorow,
launched Asia De Cuba. The first branch
in New York, followed by London, Abu
Dhabi, and most recently in Bahrain, the
restaurants are headed by Cuban-born
Executive Chef Luis Pous, who has been
tantamount to the restaurants’ success
through his visionary cooking, innovating
recipes, and showcasing his talent through
his take on Asian influenced Cuban cuisine.
Luis Pous starting his career by training
at the National School of Culinary Arts in
Havana, truly being engulfed in Cuban
culinary, where he not only was able to
understand the art behind his national
cuisine but was also fortunate enough to
cook for numerous diplomats and foreign
dignitaries. After his move to the United
States in 1997, Chef Luis worked diligently
to establish himself as an accomplished
chef and on his journey he worked at
various renowned places such as the
award-wining Turnberry Isle in Aventura,
where he managed their kitchens for
nearly two decades; Hotel Plaza Athenée
in New York City; the prestigious Noble
House Hotels and Resorts, where he acted
as Corporate Chef, and was in charge of
overseeing all culinary operations. Among
his extensive and impressive resume, also
included is the role of Executive Chef
of one of Florida’s most coveted dining
destinations, The Dining Room at the Little
Palm Island and Resort and Spa, is also
included, where his pivotal role earned the
restaurant a #3 ranking in the country in
Zagat, as well as #1 ranking in Florida for
hotel restaurants, and in 2008 the restaurant
was named the #2 hotel restaurant in the
country by Travel and Leisure Magazine.
Chef Luis’ passion for cooking from a young
age and vigour towards the culinary arts
garnered him the position of one of the
top ranking chefs in the United States,
and caught the attention of Asia de Cuba
CEO, Jeffery Chodorow, who asked him
to come on board and develop his initial
idea and menu into the widely recognised
and celebrated international brand Asia de
Cuba is today.
“I loved to cook with my family – my
mother and grandmother taught me. When
they would prepare dinner, I would stand on
a pedestal and peer over the top of the pan
to see what was being cooked”, Chef Luis
explains. His zeal for educating the world
about Cuban food while simultaneously
working on his versions of traditional Cuban
dishes has always been the drive behind
Chef Luis’ creative mindset. “I have had
an incredible journey from Cuba and have
been able to experiment and create menus
through which people can learn about the
flavours of Cuba”, he adds.
APRIL - MAY 2017
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