Little Palm Island
Cubanborn Luis Pous has been named executive chef at Little Palm Island Resort & Spa in the lower Florida Keys. Little Palm Island's restaurant, The Dining Room, was recently ranked No. 3 out of 100 in a recent survey by Zagat, the world's leading provider of consumer survey-based dining, travel and leisure information.
According to Emmanuel Gardinier, general manger for the exclusive 30-room luxury resort, Pous was hand-selected for his expert approach to modern tropical cuisine. "Luis brings a cultured palate and global experience to the Dining Room at Little Palm Island. His vibrant blend of French and PanLatin cuisine offers a sophisticated spice to our menus and we look forward to his new additions."
Chef Pous’ menus are everchanging, depending on the produce available during the season. Menu items include:Yellow Tail Snapper Ceviche with Passion Fruit and Coconut Gelee; Roasted Pork Tenderloin with Roasted Corn, Black Bean, Sweet Plantain; and Bacon Hash Served with Mango Mojo and Coconut Flan with Mamey Ice Cream.
Pous has manned award-winning kitchens for nearly two decades, including the Mandarin Oriental Turnberry Isle in Aventura, Florida and Hotel Plaza Athenee in New York City. Most recently, he served as Sous Chef at the MGM Grand Beau Rivage Resort in Mississippi. A resident of the world, Pous started his impressive career with training at the National School of Culinary Arts in Cuba.
Guests of The Dining Room can enjoy meals in an elegant, candlelit dining room, on a terrace perched above the beach where key deer and songbirds visit, or at tables strewn along the beach. The Dining Room serves breakfast, lunch and dinner, offering the finest foods and wines from around the world.