Group and private cooking classes at the Biltmore Hotel of Coral Gables
Lourdes Castro Director, Culinary Academy Read Interview
In addition to her work with the Biltmore, Lourdes serves as a part-time instructor at New York University’s Food Studies department where she teaches courses in food science. It is this ability to effectively explain culinary concepts and techniques as easily in an academic classroom as in an informal and relaxed kitchen environment that caught the attention of publisher Ten Speed Press. Lourdes has written two books for the publishing house, a Mexican cookbook (Simply Mexican) and a Spanish-English dictionary of culinary terms (Eat, Drink, Think in Spanish).
As Executive Hotel Chef at the Biltmore since August 2007, Roly Cruz-Taura oversees the smooth functioning of all banquet and catering operations throughout the hotel.
Philippe Ruiz
Executive Chef de Cuisine, Palme d’Or Read Interview
Philippe Ruiz, a native Frenchman, joined the Biltmore in July 1999 as Chef de Cuisine of its signature restaurant Palme d'Or, where he has received the highest accolades for his ingenious interpretation of French nouvelle cuisine.
Ruiz’s position at the helm of Palme d'Or elevated the restaurant’s ratings to the highest echelon of South Florida’s dining scene. The Miami Herald, which has twice rated Palme d’Or as “exceptional,” describes Ruiz’s fare as “sublime-distinctive, creative in its unique way of being classic and modern all at once.”
Olivier Rodriquez
Executive Hotel Pastry Chef Read Interview
Since joining the Biltmore in 2007 as Executive Hotel Pastry Chef, Olivier Rodriguez infused the property with his signature sweets at the hotel’s restaurants, banquets and special events. His flair for creativity and passion for pastry have found their ideal showplace at the Biltmore.
