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.”
Executive Chef Brendan Mica
Executive Chef to Little Palm Island Resort & Spa, Brendan Mica, was most recently groomed by world renowned Chef Luis Pous of Little Palm Island fame. Chef Pous' personal involvement in Chef Mica's career has insured a successful launch into the exciting and competitive world of Florida Keys dining.
Chef Mica and his culinary team are creating and executing the hottest new menu and dining experience on the island. Hot Tin Roof, the resort's Cuban influenced waterfront restaurant, serves upscale bistro-style cuisine. Only the freshest local seafood and seasonal produce are used, and highlighted by French techniques - a passion of Chef Pous.
Chef Mica began his culinary training at the California School of Culinary Arts in Pasadena, then went on to cook in Barcelona, Spain and rural Germany to further develop his culinary prowess. Upon his return to the United States, Chef Brendan went back to his hometown of Agoura Hills and opened his first restaurant as Executive Chef. He worked closely with a seasoned sushi chef to compose an unconventional but inspired menu. Chef Brendan's desire to expand his knowledge base encouraged him to once again take to the road and explore the culinary world.
His most notable stop along this journey was as Chef de Cuisine for James Beard nominated chef Andrew Kirschner, at Wilshire Restaurant in Santa Monica, California. "We're extremely excited about the level of passion for savory cuisine that Chef Brendan brings to the Dining Room at Little Palm Island, says Matt Trahan, General Manager.