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Chef Luis Pous was born in Cuba, and his approach to modern tropical cuisine is without equal! For two decades, Luis has manned award-winning kitchens, including the Hotel Plaza Athenee in New York City and the Mandarin Turnberry Isle in Aventura, Florida. More recently, he served as sous chef at the MGM Grand Beau Rivage Resort in Mississippi before bringing his vibrant blend of French and Pan-Latin cuisine to Little Palm Island in the Florida Keys…Little Palm Island - three miles off-shore in the Florida Keys-can you imagine the challenges presented when you have half your ingredients flown in, then loaded on a boat and ‘floated in’ to your kitchen on a remote island?

Chef Luis Pous started his impressive career with training at the National School of Culinary Arts in Cuba. As a resident of the world, he brings his cultured palate and global experience to The Dining Room at Little Palm Island and to Key West Chefs. The "boat delivery" thing must be working out well as The Dining Room was recently ranked #3 out of 100 in a recent survey by Zagat!

Recipes:
Seared Tuna and Chorizo Salsa
Tobacco Wrapped Grilled Snapper