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LUIS A. POUS - ASIA DE CUBA RESTAURANTS WORLDWIDE<br />
Luis A. Pous<br />
ASIA DE CUBA RESTAURANTS WORLDWIDE<br />
Scotty Schwartz<br />
29 SOUTH<br />
SCOTTY SCHWARTZ - 29 SOUTH<br />
Cuban born Luis Pous has been at the helm of one of South Florida’s most<br />
sought after dining destinations, including The Dining Room at Little Palm<br />
Island, for the last five years.<br />
Starting this new year Chef Pous has accepted the role and recently took a new<br />
position as the executive concept chef for Asia de Cuba Restaurants Worldwide,<br />
with China Grill Management.<br />
In 2010 Pous was honored with an invitation to cook at the prestigious James<br />
Beard House in New York City where he brought his Latin flavor to the heart of<br />
New York. Dinner guests raved about the evening’s culinary delights, as well as<br />
Chef Luis and his team.<br />
Chef Pous began his formal culinary training at age 17 developing his<br />
technical skills at the Sergio Perez Government School of the Culinary Arts<br />
in Havana, Cuba. After moving to the States, Chef Pous has worked at many<br />
renowned restaurants and resorts including the Plaza Athénée Hotel in New<br />
York, Turnberry Isle Resort & Spa in Aventura, FL, Beau Rivage Resort &<br />
Casino in Biloxi, MS and most recently the Le Cinq Restaurant at the George V<br />
Hotel in Paris.<br />
Scotty Schwartz, Executive Chef and Owner, became interested in cooking<br />
at a young age by helping his mother in the kitchen. He entered the University<br />
of Georgia intending to focus on psychology and Spanish literature but soon<br />
realized that, for him, cooking was more than a hobby. His change of career<br />
plans led him to the School of Culinary Arts in Atlanta, where he graduated<br />
valedictorian. As a student, he apprenticed at Carbos Café, one of Atlanta’s<br />
oldest fine dining establishments, and it was there that he gained an appreciation<br />
for the finer side of the culinary arts. “I became passionate about food and this<br />
passion has provided the drive that has led me to success,” Schwartz says.<br />
Throughout his career, Schwartz has earned several culinary awards and is a<br />
member of the prestigious Les Toques Blanches. He was twice awarded Folio<br />
Magazine “Best Chef Jacksonville” for 2007 and 2008. The previous year Folio<br />
Magazine awarded 29 South “Best New Restaurant Jacksonville”. In 2010, 2011,<br />
2012, 2013 Florida Trend Magazine awarded 29 South the coveted “Golden<br />
Spoon”. Chef Schwartz served on the International Advisory Board for the<br />
Florida WineFest as Culinary Chairman. He is also a Co-founder of the Legend<br />
Series.<br />
His philosophy about cooking is to “baby” everything. Schwartz says “When<br />
it comes to food, everything you smell, touch, or do has to be handled carefully<br />
because one act of carelessness can destroy the final product.”<br />
54 DESTIN CHARITY WINE AUCTION FOUNDATION 2015 AUCTION CATALOG 55
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