Corporate Chef Jorge Mas & Executive Chef Pedro E. Sarracino Join Kuba Cabana at CityPlace Doral
Bringing their longtime experience in the international culinary world and Miami dining scene, celebrated Miami Chefs Jorge Mas and Pedro E. Sarracino have joined Kuba Cabana’s culinary department. In this energetic, new dining concept where “Old World Cuba Meets Modern Miami,” Corporate Chef Mas and Executive Chef Sarracino have curated a brand-new, Latin-inspired menu for guests to enjoy.
Located at the popular leisure destination CityPlace Doral in Doral, Florida, Kuba Cabana is a lively, new dining concept which stems from the beautiful traditions of Latin and Caribbean music, cuisine and culture. Kuba Cabana features unmistakable Cuban and Caribbean flair with stunning, vibrant décor from neon signs and tropical foliage, to walls donned with Cuban-inspired art from local artists.
“We are thrilled to have Corporate Chef Mas and Executive Chef Sarracino on the Kuba Cabana team, creating delicious dishes representing the best of Cuba and the Caribbean,” said Kuba Cabana Founder Dieuveny “DJ” Jean Louis of UMG Hospitality Group. “Our eclectic cuisine is a huge part of what makes Kuba Cabana an inviting, Latin-inspired venue where ‘Old World Cuba Meets Modern Miami’.”
Corporate Chef Mas’ love for the culinary field began while watching his grandmother cook at her home in San Juan de los Yeras, in Villa Clara, Cuba. He began his career at the restaurant El Palenque in Havana City, and soon after enrolled in the Sergio Perez Culinary School.
Later, Chef Mas moved to the Cayman Islands, where he worked at the Sunshine Grill, Trip Advisor’s No. 1-rated restaurant in the Cayman Islands. In 2013, he moved to Miami, where he would work at Bread and Butter in Coral Gables; then Barceloneta, a Spanish restaurant in South Beach. In 2015, he began working at NIU Kitchen in downtown Miami. Four years later, he became executive chef at the upscale restaurant Sala’o Cuban Bar and Pescaderia in Miami’s famous neighborhood of Little Havana.
Today, in addition to serving as corporate chef at Kuba Cabana, Chef Mas is also founder of the private chef/catering companies “Food4Soul” and “Dolce Cartel.”
Born and raised in Havana, Cuba, Executive Chef Sarracino always loved to cook and experiment in his home kitchen. At the age of 20, he emigrated to the U.S., and later attended Le Cordon Bleu culinary school in Miami, from where he graduated in 2007.
Chef Sarracino has trained under famous chefs such as Norman Van Aken, Tim Andriola, Jamie DeRosa, and Giorgio Rapicavoli. He has worked as a chef at popular Miami restaurants including Bulla Gastrobar, Estefan Kitchen, INTI.MO by Juan Chipoco, and Yuca 105.
Incorporating the delicious flavors of Cuba and the Caribbean to South Florida, Chefs Mas and Sarracino have curated Kuba Cabana’s new menu, which brings the venue to the next level. The menu boasts delectable favorites including:
· Kuviche – Fish ceviche, ají cachucha, leche de tigre, red onion, cilantro
· Tuna Tartare – Papaya, fermented adobo, burnt avocado, blue corn chips
· Swordfish Carpaccio – Lemon vinaigrette, Florida oranges, fried capers, leek oil
· Yuca Lote – Fried yuca ‘’Mexican Elote style,’’ mojo crema, cotija cheese, chili-lime
· Not Your Caesar – Charred iceberg lettuce, smoked roe dressing, rye-crumbs, chives
· Burrata y Papaya – Heirloom tomatoes, burnt papaya, pesto and balsamic glaze
· Short Rib – Asado negro style, boniato puree, apple gremolata
· Pollo Barbacoa – Guava smoked half chicken, spiced guava jus, herbs
· Chuleta Ahumada – House cured pork chop, tropical sweet & sour sauce, chives
· Pesca’o Frito – Whole-fried snapper, charred yellow peppers, lemon
· Arroz de Mar – Corvina, octopus, squid, shrimp
Delicious dessert dishes that the chefs have created include:
· Chocoland – Nutella mousse, chocolate cookies, dark chocolate and guajillo dust
· Churitos de Yuca – Sweet yuca fritters, chocolate, dulce de leche & cinnamon
Sunday's spirited brunch takes place weekly from 1–4 p.m. and features Kuba Cabana’s regular menu, as well as brunch dishes such as, Boniato Bravo – crispy Cuban sweet potato, garlic aioli, house spicy sauce, chives; Lechón Hash – roasted pork, onions, crispy potatoes, soft cooked egg, mojo emulsion; Calentado – skirt steak, congris, maduro, fried eggs; Huevos Rotos – jamón serrano, sunny side eggs, sriracha mayo, french fries; and Kuba Cabana’s famous Waffles – fresh mango-pineapple sauce, chantilly. Guests may add unlimited mimosas or Bloody Marys for $25.
Kuba Cabana features a diverse drink menu offering mojitos, tropical drinks, original cocktails, beers, wines, and more. Kuba Cabana’s happy hour is available Monday–Friday from 4–6 p.m., and includes select beers for $4; select wines for $6; and margaritas, piña coladas, daiquiris and select cocktails for $6. Toast™ Vodka and Miami Club Rum cocktails are also served.
For more information, please visit https://kubamiami.com/