FABIAN DI PAOLO
Fabian Di Paolo is the Executive Chef of CVLTVRA Restaurant located in Miami, Florida. Born in Abruzzo, Italy and raised in Buenos Aires, Fabian has always had a love for cooking.
Fabian worked closely in Buenos Aires with mentor Chef Patrick Terrien, a former Sous Chef for Michelin Star Joel Robuchon at the Nikko Hotel Paris.
Sometime after, Fabian moved to New York to fulfil a Chef de Partie position at Daniel Boulud.
Before deciding to settle down in Miami, Fabian worked for Chef Jean Georges Vongerichten as his new Executive Pastyry Chef at the W Hotel’s famous J&G Steak House located in Washington, DC.
A few years later, Fabian returned to Miami to take the lead at The Tide Hotel and Viceroy Icon Brickell as the Executive Chef. Now, Fabian leads a new restaurant concept, CVLTVRA, combining top-quality ingredients from Latin America with techniques mirroring Mediterranean cuisine.
Milu was born and raised in Lima, Peru. In Lima, Milu worked for the Sheraton Hotel & Casino for many years, where she first developed her passion for the industry.
Milu moved to the United States in 2001. She has lived in New York, North Carolina, and California before living in Miami, her final destination and the place she calls home.
She has worked in the Hospitality and Food & Beverage Industry for the last 15 years. She is excited to grow and bring all her knowledge to Cvltvra.