A lifelong culinary journey has taken Chef Luis from the roots of the Carribean, deep into to the heart of Europe and North Africa and into to the organic food movement of Northern California. 

At age 17 he enrolled in the Art Institute of New York City’s culinary arts program.  By age 21 he succeeded at completing his formal culinary education at prestigious Culinary Institute of America in Hyde Park, New York. During his journey through Northern California he fell in love with the ideal climate and organic food culture of the Bay Area. His formal career in California began as poissonier and rotisseur at Bouchon in the Napa valley.

After his experience at Bouchon he traveled throughout Provence, Spain, Italy and Morocco. While living in France he sourced fresh produce, meat and fish daily from local farmers markets and worked in St. Tropez at the 2 Star Michelin restaurant Lei Mouscardins.

Locally he honed his skills in the kitchens of the Fifth Floor, Boulevard and as Executive Sous Chef of the W Hotel. Chef Luis has had the honor of cooking for many entertainers, political figures and celebrities during his career.  Some highlights include Julia Child’s 90th birthday celebration and catering a private fundraiser for Cila Calderon during a successful campaign to become the first female governer of Puerto Rico.   

Cooking in some of the best kitchens and working alongside talented chefs has helped him develop and fine tune a clean and balanced flavor profile.  He loves sourcing products at the local farmers markets and is proud of his work in supporting sustainable agriculture and promoting eco-conscious living.