The Chefs
Roly Cruz-Taura - Executive Hotel Chef
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.
10 questions with the chef
Where were you born?
Miami, Florida
Did you always know you wanted to be a chef?
Well when I was really young, I wanted to be a veterinarian. But I always loved food and was drawn to the kitchen. You can say I was a teenage foodie. I remember in the 80’s taking dates to 94 Squadron, Chez Nous, and Rusty Pelican. But when it came to college, I started down the traditional path and studied engineering at Georgia Tech. It wasn’t until my 3rd year that I decided to follow my dreams and transferred to FIU’s Hospitality program.
What was your first kitchen job?
I was a busboy at Le Pavillion at the Intercontinental Hotel in downtown Miami.
Who do you consider to be your most influential culinary mentor/teacher?
I admire Daniel Boulud for his style – he is the quintessential French chef. I also respect Charlie Trotter for his attitude and his relationship with his guests.
What is the oddest ingredient or meal you have ever had?
Fried ants in Mexico
Have you ever cooked for someone famous?
Ronald Regan when he came to Miami in 1988. He stayed overnight at the Intercontinental and we sent food to his room.
Do you cook at home? What do you have in your refrigerator?
Yes – I mostly grill. I actually have 3 grills at home – a pit, a Weber that was given to me by Bobby Flay, and a rotisserie. My wife selects the proteins and makes the sides. I just show up and grill.
Any memorable kitchen disasters?
Everyone has had the “truffles thrown out as garbage” disaster. And I’m no exception.
Speaking of disasters…what beverage or cocktail do you like to unwind with?
Specificially…Herradura Reposado Margarita with Contreau and salt on the rocks. Otherwise, a beer.
What is your least favorite ingredient to work with?
Licorice
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