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Rolando Cruz-Taura
Executive Hotel Chef
 As Executive Hotel Chef at the Biltmore since August 2007, Roly Cruz-Taura oversees the smooth functioning of all banquet and catering operations throughout the hotel.
A native of Miami, Cruz-Taura graduated with a degree in Hospitality Management from Florida International University, and began his career at the InterContinental Hotel Miami (formerly The Pavillion). In 1991 Cruz-Taura joined the Mayfair House Hotel in Coconut Grove as Saucier and by 1995 he held the dual positions of Executive Chef and Food & Beverage Director. Cruz-Taura’s next move led him to become Sous-Chef at Mark’s in the Grove, and later Executive Chef at Shula’s on the Beach.
In 1997 Cruz-Taura traveled to Ireland on a culinary excursion and, upon returning to Miami he became Executive Chef/General Manager for Kilinkere, Inc., which owns John Martin’s and O’Caseys restaurants.
Cruz-Taura joined CamFam, Inc. in 1999, holding the position of Corporate Executive Chef for its 8-unit seafood restaurant chain, Cami’s, in Miami. In 2001 he joined the Miami City Club in downtown Miami as Executive Chef/Director of Food & Beverage Operations while receiving his certification from the United States Sommelier Association.
In 2004, Cruz-Taura launched his first solo act, FIFTY Restaurant & Lounge, in the SoFi district of South Beach. His cuisine featured a combination of classic American fare, presented in a contemporary style with dishes influenced by a variety of cultures and countries that found their way to the American table.
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