Perle Magazine Issue 13 PERLE MAGAZINE | Page 61

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 Perle 61