Carlos Villanueva is a Cuban-American, from Tampa, Florida. He began humbly in his grandmother Aya’s kitchen and there, he would get his start making Cuban classics. It was in the family garden, he discovered an emotional connection between cooking and ingredients. Carlos is a graduate of both the Associate's and Bachelor's programs in the prestigious Culinary Institute of America in Hyde Park, NY. Carlos continued his tenure in the Meat and Fish Fabrication classes as a Teaching Assistant. Carlos then worked in Philadelphia for his mentor Chef Olivier Andreini, CMC, which he met at the CIA, which inspired his ambition to becoming a Certified Master Chef.
After winning ICEX - Training of young professionals in Spanish Gastronomy, Carlos worked at two Michelin Star Sergi Arola Gastro in Madrid and three Michelin Star Martin Berasategui in San Sebastian, Spain. After returning to the U.S., he accepted a Sous-Chef position at Craigie on Main, one of Boston’s best restaurants at the helm of James Beard Award winner Chef Tony Maws. Next, Carlos spent 5 year working for Cloud Catering & Events as Chef de Cuisine and 3 year as Executive Chef . With the combined talent, creativity, and standards of Carlos and his staff, they brought Michelin standards to catering. Chef's current role is as Director of Culinary & Operations at Puff N' Stuff Events & Catering in Florida.
Sessions
General Session: 5 - CMC Around the World: Modern Vs Classic - Spanish Crudo