Luis Pous
Luis Pous is a partner and executive chef at Calle Dragones, Miami’s newest dinner cabaret experience. As a partner and executive chef, Pous oversees a team of 18 chefs and manages executive operations, in addition to creating a gastronomic experience through his innovative menus.
Pous grew up in Cuba and began his culinary career at the Escuela Nacional de Artes Culinarias de La Habana. He later moved to the United States and gained extensive experience working in prestigious kitchens around the world, including Little Palm Island Resort in the Florida Keys part of the Noble House Spa & Resort, George V Hotel in Paris, Dior House, and Asia de Cuba in London, New York, and the United Arab Emirates. In 2010, Chef Pous wrote the “Little Palm Island Cookbook” which features 30 recipes and worked as a guest chef at New York’s James Beard House.
When not in the kitchen, Pous enjoys exploring new restaurants, experimenting with new ingredients, and spending time with his daughter. His unique interpretation of Asian-influenced Cuban cuisine reflects his heritage and experience in the culinary industry.
With a deep exploration of local ingredients and a commitment to innovation, Chef Pous creates dishes that are both delicious and memorable. Overall, Chef Pous is a true artist in the kitchen, constantly pushing the boundaries of what is possible in the culinary world.
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