Carlos Santos-Cruz, Chef

Chef Carlos, Executive Chef of China Poblano Las Vegas, brings a deeply personal and grounded approach to his culinary philosophy—one rooted in early memories of cooking alongside his mother. Watching her prepare meals by instinct, guided by touch and taste rather than strict recipes, sparked his passion at a young age. That curiosity continued to grow through hours spent watching classic PBS cooking shows as a kid, where he was introduced to the fundamentals of technique and the joy of cooking.

His culinary style today reflects those early inspirations: simple, classic, and technique-driven. Chef Carlos focuses on foundational methods like braising, stewing, and smoking, with a commitment to creating clean, affordable, and satisfying dishes rather than reinventing the wheel. Over his 15-year tenure with José Andrés Group, he has been mentored by a range of chefs and leaders who helped shape both his culinary perspective and his understanding of the business. Known for his patience in the kitchen, he leads by teaching and guiding his team through hands-on instruction, fostering a culture rooted in respect and growth while executing José Andrés' vision with authenticity .

For Chef Carlos, the guest experience is at the heart of everything he does. He understands that many visitors save for years to experience Las Vegas, and he is committed to ensuring every guest leaves feeling they've had a meal that was truly worth it—memorable, satisfying, and genuine. Throughout his career, he has had the opportunity to travel extensively across the country and internationally, and cook for notable figures, but he measures success by the happiness of his guests and team, creating experiences that are both meaningful and lasting.