Carnivale's Executive Chef Rodolfo Cuadros Selected for Inaugural Havana Culinary Exchange

Executive Chef Rodolfo Cuadros of Carnivale, the global Latin-Fusion restaurant located in Chicago's West Loop neighborhood, will accompany a group of culinary masters to Cuba for The Havana Culinary Exchange from September 24 through October 1. Hosted by James Beard Award-winning Chef and Godfather of Nuevo Latino Cuisine Doug Rodriguez (who also mentored Chef Cuadros), The Havana Culinary Exchange features leading chefs from the United States and Canada, including John Mooney, Susur Lee, Kevin Sbraga, Fernando Martinez, Dean Corbett, Bernie Matz, AaRon May, Michael Isabella and Bradley Killgore.

This culinary "who's-who" hail from restaurants listed as "Best of" in Food & Wine and Zagat, and features James Beard Award winners and television personalities from Top Chef, Master Chef and PBS, all coming together to celebrate Cuba's rich culture, history, and traditions through curated epicurean experiences.

"Chef Rodriguez is probably the most significant Chef in Latin cuisine today because of his culinary creativity. Throughout my career, I have always looked for inspiration and challenges and working side by side with these chefs is like a next-level master class. It's a once in a lifetime experience," explained Chef Cuadros.

Chef Cuadros will prepare the following dishes for these themed meals:

Sangria, Tapas & Flamenco (Sept. 24) American & Cuban Chefs team up to prepare a tapas dish and a complimentary sangria cocktail. The lightly breaded and zesty Pork Loin Milanese with plantain mojo, preserved lemon aioli.

Wine & Swine (Sept. 26) Celebrates the Cuban heritage with a pig roast paired with American wines. The rich and decadent Smoked Pork Belly Bocadillo with tomato marmalade, blue cheese chimichurri.

Chino Latino Night (Sept. 28) Combines Latin ingredients with Asian flair as sushi meets skewers and dim sum meets tapas. The crispy and succulent Pulpo Crocante with chicharron, kabayaki lemon aioli, luche.

Tacos & Tequila (Sept. 30) American and Cuban Chefs go head-to-head in a taco challenge. The tangy and tender Smoked Carnitas on a black bean tortilla, with black garlic aioli, pickled vegetables.

Executive Chef Rodolfo Cuadros holds a Culinary Arts degree from Johnson and Wales University. Before working at Carnivale restaurant in Chicago, he honed his culinary skills working in London, Philadelphia, New York, and Miami with the following preeminent Chefs; Douglas Rodriguez, Rick Gonzalez, David Burke and Richard Sandoval.

His experiences traveling around the world also influenced his culinary style, "When cooking and designing our menu, I draw inspiration from South America, Europe, Southeast Asia, and the Caribbean, but Latin food is always be my passion," explained Chef Cuadros.

For more information about Carnivale's Latin-fusion cuisine featuring innovative dishes from Central and South America, Cuba, Spain and the Caribbean, please visit http://www.carnivalechicago.com

To find out more about The Havana Culinary Exchange itinerary, please visit http://www.globaleventsincentives.com/havanaculinaryexchange/

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