Passionate. Original. Innovative.
Passionate. Original. Innovative.
Silence is golden, they say- and yet, cuisine,
one must speak of that.-Fernand Point
Silence is golden, they say- and yet, cuisine,
one must speak of that.-Fernand Point
Professional Services
services
CONSULTING
Specialize in restaurant and catering culinary operations. I will assist in improving food branding, menu development, including concept development, food and beverage strategies, marketing, and staff training. Over 15 years of collective experience will allow me to bring a fresh perspective and together we can revive or grow your brand's bottom line performance.
Cooking Classes
Invite your friends to a personal cooking class with a Professional Chef. Great cooking, recipes, and techniques that you'll learn together in a semi- hands-on environment.
Food Styling
Create brand distinction, improve the look of your food, beverages & products with food styling & presentation.
PRIVATE CHEF-Supper Club- Pop-up
Skip the large crowds, pending reservation and waiting list. Let's plan an intimate event for you and your guests. Plan the event all your friend will be talking about.
About the Chef
The Early YEars
Carlos Villanueva is a Cuban-American, from Tampa, Florida. He began humbly in his grandmother Aya’s kitchen and there, he would get his start making Cuban classics. It was in the family garden, he discovered an emotional connection between cooking and ingredients. “To grow the best product, you must take care of your soil, and then let nature take its course.” -Aya
The Path
Carlos is a graduate of both the Associate's and Bachelor's programs in the prestigious Culinary Institute of America in Hyde Park, NY. Carlos continued his tenure in the Meat and Fish Fabrication classes as a Teaching Assistant. Carlos then worked in Philadelphia for his mentor Chef Olivier Andreini, CMC, which he met at the CIA, which inspired his ambition to becoming a Certified Master Chef.
After winning ICEX - Training of young professionals in Spanish Gastronomy, Carlos worked at two Michelin Star Sergi Arola Gastro in Madrid and three Michelin Star Martin Berasategui in San Sebastian, Spain. After returning to the U.S., he accepted a Sous-Chef position at Craigie on Main, one of Boston’s best restaurants at the helm of James Beard Award winner Chef Tony Maws.
Next, Carlos spent 5 year working for Cloud Catering & Events as Chef de Cuisine and 3 year as Executive Chef . With the combined talent, creativity, and standards of Carlos and his staff, they brought Michelin standards to catering.
The Future
As a Chef, Carlos' s endeavor is to be the best leader, mentor, motivator to give others the opportunity to excel to their maximum potential. By understanding that communication, purposeful criticism, opportunities in impacting changes for the better, rewarding success, creating an environment of educational growth, making others a part of the process, and implementing an awesome staff meal program.
This approach creates a hardworking community of professionals from all backgrounds. Every person is a contributing member of this community with a common goal of helping each become better.
Carlos, who was always more likely to identify with the intuitive culinary wisdom of his grandmother, was instantaneously inspired to cook with an honest and delicious approach from a young age. Now with years of experience, his cuisine culminates richly in classical and modern touches with an emphasis on fresh ingredients, simple preparations, and creativity.