Cuba Libre Restaurant & Rum Bar is dedicated to a continued exploration of Cuban heritage, art, music, flavors and traditions. The open-air setting, tropical ambiance, vintage decor, upbeat Latin music and Concept Chef/Partner, Guillermo Pernot's delectable menu of "Nuevo Cubano" Dishes and traditional favorites, make all of our restaurants a must-see, must-experience dining destination.
About Chef-Partner Guillermo Pernot
Nationally renowned chef and restaurateur Guillermo Pernot is responsible for maintaining the quality, taste and authenticity of Cuba Libre's cuisine at all locations as the company expands its concept across America. His dinner, lunch and brunch menus envision what Cuba's cuisine would be like today, if it had continued to flourish beyond the golden era of the 1950s. Pernot's dishes are full of color, aroma and style.
Pernot is credited for introducing Nuevo Latino cuisine to Philadelphia. His restaurant ¡Pasión! earned an impressive list of accolades including awards from Gourmet, Philadelphia Magazine and Fodor's. Pernot was named Esquire's "Chef of the Year". Additionally, he received two of the most prestigious awards given in the food industry: The James Beard Award for "Best Chef of the Mid-Atlantic Region" and "Best Single Subject Cookbook" for Ceviche: Seafood, Salads and Cocktails with a Latino Twist.
Pernot's background also includes the launch of Vega Grill, during which Food & Wine named him one of "America's Ten Best New Chefs," and Restaurant Hospitality named him one of the "Ten Rising Stars." He also spent time in Miami, where he led the kitchen at Gloria Estefan's Latin restaurant, Allioli in South Beach. Pernot's culinary success can been attributed to his passionate and flavorful cuisine – a culinary dedication to his roots. Born in Argentina, Pernot and his wife, who is Cuban and whose great, great grandfather was a former President of Cuba, live in suburban Philadelphia with their two children. "I love the idea of leading Cuba Libre's expansion," Pernot says. "I am able to use my experience and culinary skills to mentor young chefs, manage multiple outlets and foster the future growth of the Cuba Libre concept."