February 20-24, 2019 Miami Beach
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Rosales Juan e1544713637221 400x400 - Rosales, Juan Luis

Juan Luis Rosales

Juan Luis Rosales is the executive chef for Havana 1957, a Cuban restaurant brand that is part of V&E Restaurant Group’s roster of notable national and international restaurants in South Florida, Las Vegas and Mexico. Since 2010, Rosales has been spearheading the culinary experience at Havana 1957’s five restaurants across South Florida, including the Ocean Drive, Breakwater Hotel, Lincoln Road, Española Way and Pembroke Pines locations.

A Cuban-born chef who developed his passion for food and cooking at a very early age, Rosales grew up crafting dishes at home which sparked his devotion later... READ MORE

Juan Luis Rosales is the executive chef for Havana 1957, a Cuban restaurant brand that is part of V&E Restaurant Group’s roster of notable national and international restaurants in South Florida, Las Vegas and Mexico. Since 2010, Rosales has been spearheading the culinary experience at Havana 1957’s five restaurants across South Florida, including the Ocean Drive, Breakwater Hotel, Lincoln Road, Española Way and Pembroke Pines locations.

A Cuban-born chef who developed his passion for food and cooking at a very early age, Rosales grew up crafting dishes at home which sparked his devotion later to the culinary world. He spent hours on end in the kitchen formulating recipes that encompassed true Cuban flavors. Now a skilled chef, Rosales combines flavors of authentic Cuban cuisine with local cultures to create exceptional dishes. Havana 1957’s extensive menu includes plates with unpretentious presentation and flavors to make the dining experience inviting and cozy. Rosales’ genuine Cuban dishes are prepared daily, featuring traditional plates such as Ropa Vieja, Tostones Rellenos, Pan con Bistec, and Lechon Asado.

In 1984, Rosales graduated from the culinary institute Sergio Perez in Cuba and started working at local hotels and restaurants throughout [CITY], Cuba. Within a few years, his experience grew and he was given the opportunity to travel abroad to further develop his cooking techniques in different cities. Rosales traveled to Portugal, Russia, Hungary, Spain, and Equatorial Guinea, where he continued to master his skills as a chef. In his travels, Rosales continued to stay true to his roots and worked at restaurants that served food similar to his Cuban descent and embodied traditional flavors.

After his experience overseas, Rosales moved to the United States in 2005 and started working at Cuban-Spanish restaurant, Marcelino Pan y Vino which featured a variety of tapas and flavors. Three years later, he transitioned to a new Spanish restaurant in Doral, Florida, called La Macarena. His success at this local hot spot led to his widespread praise throughout the Miami area. In an effort to create the best Cuban cuisine in Miami, Rosales became Executive Chef of Havana 1957 in 2010. The restaurant chain continues to triumph today for its quality Cuban fare and exceptional customer service.

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