RESTAURANT TEAM

Executive Chef of The Ritz-Carlton Key Biscayne, Miami, Khaled Ibrahim

An accomplished chef boasting more than two decades of culinary experience, Khaled Ibrahim has returned to The Ritz-Carlton family where he previously served as Executive Chef for several Ritz-Carlton properties around the globe. Now, in his role as Executive Chef of The Ritz-Carlton Key Biscayne, Miami, Ibrahim oversees all elements of culinary operations and menu creation for the luxury property including banquets, in-room dining and its food and beverage outlets Lightkeepers, Cantina Beach, Rumbar and Dune Burgers on the Beach.

Prior to this position, Ibrahim served as pre-opening Executive Chef of The Stovall House Private Club in Tampa, Florida where his responsibilities included planning the members-only club’s culinary concepts, budget management and hiring of staff. Preceding this role, he acquired worldwide experience serving as Executive Chef for three of the brand’s properties – The Nile Ritz-Carlton, Cairo; The Ritz-Carlton Fort Lauderdale; and The Ritz-Carlton Coconut Grove, Miami – from 2010 to 2019. Familiar with Miami’s culinary landscape, Ibrahim has also served as Executive Sous Chef of Marriott International and Executive Banquet Chef of Doral Golf Resort & Spa. These earlier working experiences broadened his knowledge and expertise in leadership and food and beverage operations of large-scale luxury properties. 

Being of Egyptian American heritage, Ibrahim’s great grandmother is his inspiration for seeking a career in the culinary industry which led him to earn Best Chefs America’s Best Chef Award in 2014. Preceding his first professional role as Chef De Partie of Marriott International, Egypt, a position he held from 1995 to 1999, Ibrahim received his diploma in Hotel & Restaurant Management from Thompson Rivers University in Kamloops, British Columbia as well as a degree in Hospitality & Tourism Management from Florida Atlantic University in Palm Beach, Florida. He also completed additional professional development training at the Rouxbe Cooking Art School, Marriott International and Culinary Development, Hilton International. 

In addition to his passion for cooking, Ibrahim enjoys diving, spearfishing and volunteering as part of The Ritz-Carlton’s Community Footprint program. A member of the American Culinary Federation, Ibrahim’s decades of success have been earned through his expertise in developing and executing operational strategies, cultivating and managing relationships and partnerships, and building and leading high-performing teams that succeed through a culture of inclusion, collaboration and engagement.

Chef De Cuisine Of The Ritz-Carlton Key Biscayne, Miami, Jose De La Puente

Boasting more than 15 years of hotel and culinary experience, Jose De la Puente has been appointed to Chef de Cuisine of Lightkeepers at The Ritz-Carlton Key Biscayne, Miami. In this role, his responsibilities include working alongside the restaurant’s culinary team to create inventive cuisine with a focus on utilizing fresh seafood and land products from South Florida’s waters and local farms. A native of Quito, Ecuador, he has worked around the globe and brings his knowledge of different cultures’ cuisines to Lightkeepers.

Prior to this position, De la Puente served as Executive Chef of The St. Regis Bahía Beach Resort in Río Grande, Puerto Rico and as Chef de Cuisine of Dorado Beach, a Ritz-Carlton Reserve in Dorado, Puerto Rico. During his time in the Caribbean, he broadened his culinary skills through the creation of unique dishes that utilized high-quality seafood and Mediterranean flavors.

De la Puente’s passion for cooking began at the age of 12 while spending summers on his family-owned cocoa plantation surrounded by the rich aroma and nearby exotic fruits. His curiosity led him to France, the gastronomy capital of the world, at the young age of 17 where he studied at the Nimes Hotel School and acquired several internships. It was here that he became proficient in French culinary techniques and fostered his passion for high-end cuisine.

Following graduation, he served in positions in several of France’s Michelin starred restaurants where he gained expertise in the luxury realm working in demanding and high-pressure environments. De la Puente’s culinary journey continued when he moved to Monaco and acquired mentorship from Philippe Labbe at the mythic, three Michelin-star restaurant Chèvre de OR. A globally inspired chef, he also worked in Colombia and Cairo, Egypt prior to moving to South Florida in 2022.

In addition to his passion for cooking, De la Puente is proficient in English, Spanish and French and enjoys playing golf and soccer, reading and traveling, and hunting down the best local restaurants. His unwavering curiosity for learning and value of family traditions inspires him to cease opportunities to grow within the hospitality and culinary industry and spread happiness and knowledge to those he encounters.