Emilson Cruz

Emilson Cruz was born in Honduras and raised in Miami, FL. Cruz developed a passion for culinary arts amidst the vibrant culture and flavors of his surroundings. Cruz has crafted a remarkable career without formal kitchen training. His journey began as a butcher apprentice in Miami, guided by mentor David Sloane, a CIA graduate, the opportunity provided him a path out of the streets and into the kitchen, where he flourished. Cruz served as the Executive Chef at Omni Hotels and Resorts and spent a significant decade in Turks and Caicos for a prominent resort. These experiences honed his skills and expanded his culinary horizons.

The most influential figure in Cruz’s life is his father, a man of strong morals and character, who brought him to the USA at the age of eight. Describing his cooking style as “old school rustic,” Cruz focuses on hearty, flavorful meals without the fuss of trendy techniques. He believes in good portion sizes and robust flavors over fancy presentations. He draws inspiration from chefs such as Susana Trilling, Enrique Olvera and Jonathan Waxman. Among his favorite dining spots are Barcelona Wine Bar in Atlanta and Seven Stars in Turks and Caicos. Specializing in cost control and staff development, Cruz is dedicated to mentoring and helping his team overcome plateaus in their careers. Believing it should always be “All About the Guest,” Cruz values serving people and forming lasting connections with guests who eventually become part of the regular fabric of his life.

Cruz continues to create unforgettable dining experiences, ensuring every event is special and every meal is crafted with passion and expertise. Outside the kitchen, he enjoys the gym, fishing, spearfishing, diving and shooting. His love for travel has taken him to various places, including Turks and Caicos, the Dominican Republic, St. Thomas, as well as many other islands and Central America. He is married and has two daughters, Jasmine and Kathrine, who currently live in the Dominican Republic with their mother.