Luis Pous, Corporate Executive Chef
Corporate Executive Chef / Restaurant Concepts
For the past five years, Cuban-born Luis Pous has been the Executive Chef of one Southern Florida’s most sought after dining destinations, The Dining Room at Little Palm Island Resort & Spa. In this short time, Chef Pous has managed to secure the restaurant’s No. 3 ranking in the country in Zagat, and No.1 in Florida for hotel restaurants.
Chef Pous’ introduced his own style of vibrant cuisine pairing Pan-Latin ingredients with French techniques. Chef Pous developed his love for the French aspect of cooking after spending time at the world renowned Le Cinq Restaurant at the George V Hotel in Paris and from his Culinary School days in his native Cuba.
Chef Pous now has the perfect canvas to work with, “being so close to Cuba, and in this environment inspires me everyday to create and bring something new and vibrant to The Dining Room.”
Rolando Cruz Taura, Executive Chef
Rolando "Roly" Cruz Taura, CEC
As Executive Chef at the Biltmore in Coral Gables, Chef Roly Cruz-Taura managed the smooth function of all culinary operations throughout the hotel - especially Biltmore’s world-famous Sunday Brunch. At the Biltmore, Chef Roly actively enhanced and diversified the types of cuisines available. Such accomplishments included elevating the selection of food offered to guests through room service and re-imagining the 19th Hole Restaurant.
A native of Miami, Cruz-Taura graduated with a degree in Hospitality Management from Florida International University, and began his career at the InterContinental Hotel Miami (formerly The Pavilion). In 1991 Cruz-Taura joined the Mayfair House Hotel in Coconut Grove as Saucier and by 1995 he held the dual positions of Executive Chef and Food & Beverage Director. Cruz-Taura’s next move led him to become Sous-Chef at Mark’s in the Grove, and later Executive Chef at Shula’s on the Beach.
In 1997 Cruz-Taura traveled to Ireland on a culinary excursion and, upon returning to Miami he became Executive Chef/General Manager for Kilinkere, Inc., which owns John Martin’s and O’Caseys restaurants.
Cruz-Taura joined CamFam, Inc. in 1999, holding the position of Corporate Executive Chef for its 8-unit seafood restaurant chain, Cami’s, in Miami. In 2001 he joined the Miami City Club in downtown Miami as Executive Chef/Director of Food & Beverage Operations while receiving his certification from the United States Sommelier Association.
In 2004, Cruz-Taura launched his first solo act, FIFTY Restaurant & Lounge, in the SoFi district of South Beach. His cuisine featured a combination of classic American fare, presented in a contemporary style with dishes influenced by a variety of cultures and countries that found their way to the American table.
Chef Roly was hand-picked by Corporate Chef Luis Pous of Noble House Hotels & Resorts. Pous’ goal was to place Chef Roly in the highly acclaimed Dining Room at Little Palm Island. This coveted and award winning restaurant had been elevated to international fame by Pous before his promotion to corporate chef. Pous’ passion for Little Palm Island and the pan-Latin cuisine served there, insured only the best fit would be chosen for the Executive Chef.
Happily, Chef Roly accepted the role in this tropical paradise, and has been guiding the culinary team ever since. The cuisine continues to amaze island guests and patrons of The Dining Room. Roly’s imaginative spin on the famous restaurant has been met with praise and excitement.
Chef’s Table Video
A once-in-a-lifetime experience where you and your guests willl dine in an elegant enclave positioned discreetly in the award-winning kitchen of our Little Palm Island’s famous Dining Room.
Play Chef's Table Video >