Pastry Chef Jose Luis Flores of De Rodriguez Cuba Restaurant - Biography

Miami Beach, FL

December 2010

Jose Luis Flores was born in a small town outside of Mexico City. His first kitchen memories are of his grandmother whipping egg whites by hand to make a perfect génoise cakes for the families she cooked for. After losing his father as a child, Flores took over cooking for his family; at 16, he decided to make cooking his career and found a job as a dishwasher in a local restaurant.

Craving more for his professional life and his family, he moved to New York City and began working at China Grill. Over the next two years, he perfected his English and, following his childhood interest in baking, became an assistant pastry chef.

In 1997, during a research dinner with industry colleagues at the Latin restaurant Patria, Flores was introduced to Chef Douglas Rodriguez and the contagious energy of Nuevo Latino cuisine. He eventually became the executive pastry chef at Patria; over the next nine years, Flores partnered with Rodriguez taking on the responsibility of corporate executive pastry chef and chef de cuisine developing the pastry programs at nearly a dozen of Rodriguez’s award-winning restaurants.

In 2004, named Flores a Miami Rising Star Pastry Chef. He published his first book Dulce: Desserts in the Latin-American Tradition in May 2010 and he is now pastry chef at De Rodriguez de Cuba in Miami Beach.