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 Noble House Hotels & Resorts with the goal of placing 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 previous 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.
Cecile Herve - Director of Food & Beverage
Cecile studied Hospitality management in Dijon, France at Le Castel Hotel School. She has held numerous positions in food and beverage operations such Food and Beverage Manager at Lenotre in Pavillon Elysee, France and at the prestigious Sofitel Minneapolis. Most recently Cecile was the Assistant General Manager at Hotel Blu. Cecile now manages the operations in The Little Palm Island Dining Room, as well as the resort's in-room dining and event experiences.