Luis A. Pous

Luis Pous copy

Executive Concept Chef
Timbers Resorts Worldwide 

Cuban born Luis Pous has been at the helm of some of South Florida’s most sought after dining destinations, including the nationally acclaimed The Dining Room at Little Palm Island. Chef Pous is now the Executive Concept Chef for Timbers Resorts Worldwide, where he oversees the culinary concepts at all of their properties, including The Sebastian – Vail, Timbers Kauai Ocean Club and Residence, and Timbers Kiawah. 

In 2010, Pous was honored with an invitation to cook at the prestigious James Beard House in New York City where he brought his Latin flavor to the heart of New York. Dinner guests raved about the evening’s culinary delights, as well as Chef Luis and his team. 

Chef Pous began his formal culinary training at age 17 developing his technical skills at the Sergio Perez Government School of the Culinary Arts in Havana, Cuba. After moving to the States, Chef Pous has worked at many renowned restaurants and resorts including the Plaza Athénée Hotel in New York, Turnberry Isle Resort & Spa in Aventura, FL, Beau Rivage Resort & Casino in Biloxi, MS and most recently the Le Cinq Restaurant at the George V Hotel in Paris. Chef Pous was also responsible for the worldwide rebranding of the iconic Asia De Cuba brand. He still consults for China Grill Management on all future Asia de Cuba opening’s. 

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