Yuli Rodriguez
Born in Cuba, Chef Yuli Rodriguez was raised in Pinar del Rio, a city lined with mountains and famed for its tobacco production. Chef Yuli began her culinary journey at the age of X in her home country before moving to Costa Rica in 2000.
After spending 10 years in Costa Rica, Chef Yuli made the decision to move to the US, landing in Miami, Florida, a city with a thriving Cuban population. Chef made the decision to continue her education, training at Le Cordon Bleu. Through her formal culinary training, Chef Yuli landed a job with the Centurion Restaurant Group, working as a line cook at Bulla Gatrobar, a restaurant that serves Spanish fare and specializes in tapas.
At Bulla, Chef Yuli rose through the ranks, working as the restaurant’s Sous Chef and later the Executive Sous Chef. She then joined the Centurion Restaurant Group’s newest portfolio acquisition, Havana Harry’s, a famed Cuban restaurant that’s a staple in the Miami community, attracting both locals and visitors from all over the world.
Now cooking the cuisine of her home country, Chef Yuli loves watching people eat the food from her childhood. Her passion and skill have even put Havana Harry’s on the radar of the Michelin Guide, which included the restaurant in its Miami Recommended Awards in 2022.
Chef Yuli is most proud of keeping Havana Harry’s menu authentic by incorporating dishes found throughout the country and not just from a single region. To do this, she brings five Chefs to Cuba each year where they immerse themselves in the culinary landscape and incorporate their findings through adding new dishes and ingredients to the restaurant’s menu.
If someone is trying Havana Harry’s for the first time, Chef Yuli recommends ordering La Ropa Vieja, a traditional dish made of shredded beef and vegetables. She fondly remembers eating it as a child and thinks it’s the perfect way to fall in love with Cuban culture.
