Since leaving his native Puerto Rico 30 years ago, Luis has climbed the ranks of culinary accomplishment in the competitive Detroit area restaurant scene. From Beverly Hills Grill sous chef to the first chef of Birmingham’s Streetside Seafood, he honed his skills to become an influential contributor to the Detroit culinary experience. His 18 years as executive chef of Birmingham’s 220 Merrill solidified its place as one of the most sought-after tables in the area, thanks to Luis’ culinary creations, presentation skills, and loyal staff.
Today, Luis is 100% focused on changing the way people all over eat—for the better. With Clean Planet, he’s able to pursue his passion for making the world a better place through what we eat.