Committed to Excellence – Chef Luis Pous

With more then 30 years as a chef and  formal Executive chef for Asia De Cuba brand I understand that change is not always easy. Since 2010, we have been helping companies of all sizes respond to industry transitions in order to stay competitive. Our years of experience have taught us to always make your business success our priority. 

Our team is ready to help you develop strategies for not only surviving, but thriving in the future. Give us a call today to set up your first consultation.


Chef Pous Corp Restaurant Group has a team of exceptional and results-driven leaders who love to work with our growing clientele. Our team is eager to learn, open to new ideas and technologies and adaptable to the fast-changing and increasingly complex business environment. Read below to learn more about our exceptional team.

Richard Fuentes has over 25 years of experience in the culinary field. Originally from Puerto Rico, Fuentes first discovered his passion for cooking next to his father who loved cooking as well. After excelling in his positions as Senior Sous Chef at The Ritz Carlton San Juan.  

Fuentes moved to the United States to develop his skills and talents at an executive level. Fuentes’ most notable experience includes serving as the Sous Chef at the Pelican Grand Beach Resort Hotel and The River Terrace Inn (part of the reputable Noble House Hotels) working with Chef Luis Pous who was at that moment the Corporate Chef of Noble House. And later becoming the Executive Sous Chef at BLT Prime at the Trump National Hotel. In these roles, Fuentes brought a fresh, new approach in maintaining excellence in food quality, presentation and consistency. 

Fuentes gained most of his experience at an executive level when he managed a staff of over 80 employees, supervised cooking operations in banquets and created seasonal weekly specials as the Executive Chef of Nautilus in Miami Beach Hotel. 

Some of his most celebrated achievements include creating new menus for the Hotel Restaurant “Ocean 2000” at the Pelican Grand Beach Resort Hotel, collaborating with partnership wineries such from Saint Helena and Yountville at The River Terrace Inn and overseeing the kitchen operations while providing excellent food quality during the World Championship Cadillac at the Trump National Hotel. With proven leadership skills and creative menu development, Fuentes continued to set the bar high in managing the culinary operations at Nautilus in Miami Beach Hotel.  

In his community, Fuentes has become a distinguished chef personality through his involvement in the SOBE Food & Wine Festival, Miami Spice, Citi Taste of Tennis Miami, Seed Food Wine Miami, Chefs Up Front, and Art Basel.  

Chef Richard is a passionate creative, influential leader. He is now ready for a new adventure, as always searching for new opportunities, and with a solid history of being proficient in finding new ways to organize the operation, with proven leadership skills by providing direction, training development, teamwork oriented and great communications skills.

Chef Pepe (Geunsung Park) has served as Executive Chef for the last 6 years. He was instrumental in opening the Chef Louis Pous Restaurant & Hotel concept. His culinary expertise set the stage for developing a menu that has earned raves and intrigue. Chef Pepe’s culinary roots can be traced from his well-travelled background. As a youngster, he began his career as a mere dishwasher in a small seafood restaurant, upon graduating from culinary school & working in various locations in South Korea. In addition, Chef Pepe has been part of 5 opening teams of successful Restaurants & Hotels in Singapore, Bahrain, Abu Dhabi, Dubai, UK and USA.
Chef Pepe (Geunsung Park) has been recognized with several awards and prizes as well as being featured among other reviews in some of the most reputable leading Middle East publications such as TimeOut and WhatsOn.
Other distinct accolades include:
–        Best Innovation Chef (2015) awarded by the Pro Chef Middle East Awards
–        Mentioned on BBC Good Food Middle East (July 2018) review.
–        Mentioned on Dubai Food Diaries (October 2018) review.
–        Gulf News (October 2019).
–        Recipes featured on the Lifestyle section of ‘The National UAE’ (November 2019).
Chef Pepe (Geunsung Park) successfully utilizes his Asian roots which he combines with the Latin cuisine that Chef Louis Pous has inspired in him over the past 8 years. More recently, he successfully opened the unique and popular award-winning Hotel Cartagena restaurant on the 72th floor of the World’s Tallest 5* Hotel in Dubai. He continues to carry out his creativity, enthusiasm and high level of communication skill to work with diverse nationalities. He is a positive role model and a mentor to various junior chefs that are and were under his leadership.



Since Chef Pous Corp began in 2012, we’ve provided our services to a variety of businesses. On every project we undertake, our most important objective is to relate with clients and understand their core necessities and goals. Below are some examples of the work we’ve done – take a look and get in touch to learn more.

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