Richard Fuentes

Executive Chef, Nautilus Cabana Club at Nautilus, a SIXTY Hotel

 

Currently the Executive Chef of Nautilus Cabana Club at Nautilus, a SIXTY Hotel in Miami Beach, Richard Fuentes has over 20 years of experience in the culinary field. Originally from Naranjito, Puerto Rico, Fuentes first discovered his passion for cooking while he was in college working at Rey’s Catering. After excelling in his positions as Chef de Partie at Ocean Bar & Grill and Senior Sous Chef at BLT Steak in 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 thewix Executive Sous Chef at the Pelican Grand Beach Resort Hotel and The River Terrace Inn (part of the reputable Noble House Hotels) and 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 50 employees, supervised cooking operations in banquets and created seasonal weekly specials at BLT Prime. 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 will continue to set the bar high in managing the culinary operations at Nautilus Cabana Club at Nautilus in Miami Beach.

 

In his community, Fuentes has become a distinguished chef personality through his involvement in the South Beach Food & Wine Festival, Miami Spice, Citi Taste of Tennis Miami and Chefs Up Front. With a passion for the next generation, Fuentes uses his influence to motivate kids and teenagers to be involved in sports. His leadership skills and desire to mentor others will be embodied throughout all the culinary operations, menu development and excellent food quality at Nautilus Cabana Club at Nautilus, a SIXTY Hotel.