Monika Dominguez & Oriel Dominguez
Dale Street Food is a contemporary approach to traditional Cuban fare. Their most popular dishes integrate Asian techniques like the Yakitori grill and the wok, with some of the best known Cuban staples, such as the pan con lechon and the croquetas. This combination elevates the simplicity of Cuban recipes in a way that seems effortless, while full of rich flavors and surprising twists.
Meet chef Monika Dominguez, natural from Cojimar, a traditional Cuban fisherman town. Since a young age she loved all things kitchen related. In 2015, she graduated from Le Cordon Blue and started working in restaurants with strong Asian influences, there she discovered her passion for Japanese cuisine. After graduation, she did an internship in Pujol under renowned chef Enrique Olvera’s supervision. In 2017 she joined a renowned Wynwood restaurant, where she was later developed into Head Chef and charged with the opening of their very successful Mexico City location. After her experience in Mexico, Monika returned to Miami to explore her Cuban roots and open her first solo adventure. Dale Street Food was born from her love of traditional Cuban cuisine, and her mastery of Asian techniques.
Meet Oriel Dominguez, a hospitality veteran and a natural of La Habana, Cuba. La Habana is the most vibrant city in the island where the traditional thrives amongst the many foreign influences. Street food is always what the locals prefer, and a wide offering of churros, pan con lechón and croquetas can be seen at almost every corner. Oriel is well versed in all industry matters, from front to back of house operations. Skilled in the use of beakers as well as pans, he is the spark and the brain behind Dale’s brand.
