”When you walk into any one of our restaurants, you’re surrounded by Cuban music while you eat. So it’s food and music, two of the best things in life. Our restaurants allow people from all over the world to discover Cuban food, and learn more about our culture and our heritage. Generally speaking, people think that Cuban food is very spicy, and it’s not that way at all. We marinate a lot, so the dishes are very tasty and richly flavored, but not very spicy. For us it is very important that our food is healthy without losing the spice and the flavor that characterizes it”.Gloria and Emilio Estefan
Our Corporate Executive Chef, Cristina Coupet along with our culinary team (many of them have been with us for over 25 years) understand that vision and execute it magnificently.”
Chef Christina Coupet found her burning passion for cooking at the young age of 5. Growing up in a Haitian family, she vividly remembers when she learned how to hold her first knife, “I loved the sizzle of the meat as it hit the pan, the delicious smell of freshly baked bread, as well as the combination of the different spices”.
Inspired by her passion, Chef Christina earned a degree at Johnson & Whales in Rhode Island and began her culinary career at the Rhode Island Country club. Christina started as a dishwasher, and then worked her way up the ladder to become a busser, server and bartender. This led her to becoming a Chef at notable restaurants such as Jean George’s Vong in Manhattan, the iconic Fontainebleau Hotel in Miami Beach where she became the first female Chef de Cuisine of the hotel. She then joined the Carillon Miami Wellness Resort as Executive Sous Chef before Estefan Hospitality recruited her as the Corporate Executive Chef.