My journey in the culinary world began amidst the bustling food scene of New York City, where I was inspired by the diverse palates and culinary preferences of the people I had the pleasure of serving. My passion for creating memorable dining experiences only grew as I continued to hone my skills, culminating in earning a degree in culinary arts in Puerto Rico.

Throughout my career, I've had the privilege of serving esteemed guests at prestigious establishments such as the Ritz Carlton in San Juan, and subsequently, in various hospitality roles at high-end resorts and private restaurants. The highlight of my culinary adventure has been the creation of a successful restaurant where I delighted in crafting innovative and acclaimed dishes, always with the guest's satisfaction in mind.

Every step of my journey has been guided by a genuine desire to provide guests with more than just a meal; my focus has always been on creating an unforgettable experience for each individual I serve. Now, as I embrace a new chapter in Nashville, my absolute dedication remains unwavering, driven by the unyielding joy of serving others with the art of epicurean delights.

I'm excited to continue my culinary journey in Nashville, bringing happiness to every guest through the flavorful creations that reflect my deep commitment to excellence in service and taste."

Chef Luis Cortes

For me, cooking is...

Every dish I create is rooted in my deep joy of serving others. It's not just about the food – it's about bringing happiness to every guest I serve.

I learned to cook at...

Cooking opened my eyes to a world of delicious foods and fun, allowing me to make tasty memories for everyone to enjoy

A cooking secret...

Every step of my journey has been guided by a genuine desire to provide guests with more than just a meal; more so on creating unforgettable moments.

My menus

Italian menu

STARTER

Choose 1 dish

Tomato and ricotta bruschetta

Caprese skewers, basil, balsamic vin, hierloom tomato

FIRST COURSE

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Roasted tomato basil soup with toasted pine nuts

Kale and vegetable Minnesotan soup

MAIN COURSE

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Chicken Picatta with fettuccini, asparagus

Lemon & herb Salmon served with angel hair pasta, squash

DESSERT

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Panna Cotta with berry compote

Affogato with chopped hazelnuts

Kosher Menu

STARTER

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Chilled avocado and cucumber soup with a hint of lime

Saffron infused butternut squash cream

Chilled Gazpacho with Avocado Mousse

FIRST COURSE

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Salmon carpaccio with dill, capers, lemon, Evo, red onion

Sasame seared ahi tuna with mango salsa

Baby arugula salad with pear, walnut, blue cheese, honey dijon dressing

MAIN COURSE

Choose 1 dish

Pan seared salmon with a whole grain mustard maple glaze with herb blended couscous, asparagus

Filet Mignon with Truffle Mashed Potatoes, vegetable trio

Herb-Crusted Rack of Lamb with Ratatouille & rosemary & Evo infused mashed potatoes

DESSERT

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Chocolate mousse infused with sea salt

Lavender creme brule, topped with fresh berries

Vanilla Panna Cotta with passion fruit sauce

Latin Cusine

STARTER

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Mahi Mahi with Mango and coconut Ceviche

Beef empanadas with guava and cheese

FIRST COURSE

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Mixed greens salad, goat cheese, grape tomatoes, with citrus vinaigrette

Strawberry, Baby Spinach salad with feta, grape tomatoes, spiced walnuts and honey dijon vin

MAIN COURSE

All inclusive

Chicken al la Saltimboca, roasted herbed red potatoes, carrots and green beans cooking in a butter orange reduction

Grilled Lamb chops with red wine demi & jasmine rice pilaf, grilled asparagus

DESSERT

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Tres Leche

Chocolate cake with dulce de leche

My cuisine with a twist

STARTER

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Tomato and goat cheese crostini /

Butternut squash soup

FIRST COURSE

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Baby arugula salad with pear, walnut, blue cheese, honey dijon dressing

Mahi Mahi Ceviche with grilled pineapple and taro chips

MAIN COURSE

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Pan seared salmon with a whole grain mustard maple glaze, boursin mash, asparagus

Mocha crusted beef filet with vanilla saffron béarnaise sauce, roasted red bliss potatoes, green beans

DESSERT

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Creme brule

Strawberry cheesecake crepes

Guava shell with puff pastry served with creme friache

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Chef Luis Cortes's reviews

5

•

2 services

Chef Luis did an incredible job for our anniversary dinner. The preparation and taste of the 5 course we had was phenomenal. All of the dishes and kitchen was left spotless. I was very impressed and will not only be using him again but referring him to many friends.