THE RITZ-CARLTON KEY BISCAYNE, MIAMI

455 Grand Bay Dr., Key Biscayne, Florida 33149 U.S.A.
Phone:  +1 (305) 365-4500   •  Map & Directions
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Cantina Beach: Culinary Team

  Chef de Cuisine Cesar de Leon Torres
  Tequilier Heriberto Oviedo

Chef de Cuisine Cesar de Leon Torres



Cantina Beach
Cesar de León Torres’ took on a part time job, at the age of 14, as a kitchen assistant in a restaurant named Novecento Bistro on the east tip of Uruguay. Little did he know he was going to grow a strong passion for the culinary world. At age 18 he accomplished one of his goals which was to travel the world with the company. He was transferred to a more modern and innovating location positioned in Las Canitas, Argentina where he was privileged to have met well-known chefs such as Takehiro Ohno, Pablo Massey and Dolli Irigoyen. In order to learn about the culinary aspect of the hospitality industry, Torres accepted an internship at the five-star Mantra Hotel. He was certain this was the career he wanted and graduated shortly after from P.I.G.P.E. (Primer Insituto Gastronomico Punta del Este) with a degree in Professional Gourment Chef.

In 2009, with the guidance of Corporate Chef, Gabriel Medici, Torres arrived at the United States as a Sub Chef of Novecento. In 2010, Torres decided to join The Ritz-Carlton family and has worked his way up to from a Chef of Partie to Chef de Cuisine.

Chef Torres continues to refine his culinary skills each day and remains true to his roots by incorporating Latin flavors into his dishes. When Torres is not creating delicious recipes, he enjoys spending time with his family and newly born son.
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Tequilier Heriberto Oviedo



Heriberto Oviedo
With more than 20 years in the hospitality industry, Heriberto worked in some of the world’s finest hotels and restaurants before settling in Miami and assuming the role of the country’s only Tequilier. A native of the Dominican Republic, Heriberto acquired knowledge about the history and background of Mexico’s finest tequilas and honed his craft under the tutelage of the hotel's original Tequilier, Tiberio Lobo-Navia.

As part of his tequila immersion, Heriberto spent a week in Jalisco, Mexico, the recognized capital of the tequila region, to visit distilleries and farms, meet with experts and acquire further knowledge of the spirit.

Today, Heriberto continues to expand and refine the restaurant’s 110 quality 100% agave tequilas – the largest collection in South Florida – and provides a unique educational experience for guests with daily tastings, special tequila-paired dinners, and drink suggestions, all while providing a new appreciation of the different styles of tequila and the beverage’s rich history.

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