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Executive Chef of LightKeepers at The Ritz-Carlton Key Biscayne, Miami, Raul A. Del Pozo was born and raised in Miami, FL. He discovered his passion for cooking while exploring the beautiful fishing waters off the Florida coast, and then began working in Miami’s fine dining scene at Cindy Hutson’s restaurant Ortanique. Realizing passion, Del Pozo enrolled in Johnson & Wales University where he perfected his culinary form. Over the past 10 years, traveling up and down the Eastern United States, Del Pozo has worked with some of the world’s greatest restaurateurs and ran some of the country’s highest praised restaurants. From Le Bouley and The Restaurant Daniel in NYC, Aria in Charlotte, North Carolina and stages with Alinea in Chicago, he has learned from, and worked with, some of the industry’s leading visionaries. Del Pozo’s cuisine is progressive and modern, ever evolving and pushing the envelope daily. His previous restaurants have been awarded numerous accolades including AAA 4 Diamond Award and The Golden Spoon Award; in addition to serving as Brand Ambassador for the country of New Zealand at Star Chefs. Chef Del Pozo has unquestionable insight on the whimsical and magical, and can’t wait for the opportunity to showcase his visions at LightKeepers.

More about Raul A. Del Pozo

What is your ultimate comfort food? A Perfectly Cooked NY Strip, Roasted Mushrooms & Grilled Asparagus. That is my Ultimate comfort meal. If you weren't a chef, what would you be? Fun Fact: I was actually Studying Nuclear Medicine before I became a chef. I think had I not found this passion, I would've become a Radiologist. What three things are always in your pantry? Maldon Salt, Juniper, & a Bottle of Gin If you could cook with anyone in the world, who would it be? Choosing one isn't so easy. There are two chefs alive today that I would love to cook with. In a professional setting I would love to cook with Alain Ducasse. His drive for perfection and constant improvement in cuisine pushed me to perfect & understand my basic cooking techniques. When I was at Barton G I had the opportunity to cook alongside some of Jose Andres's chefs, however never had the opportunity to work directly with him. Jose has pushed me to explore the boundaries of flavor and cuisine. He is the reason I continue to do what I do.