🎙️ From Building Small Boat Escaping Cuba to Executive Chef at Hyatt Centric: Chef William Milian's Journey

In this inspiring episode, Chef William Milian, Executive Chef and Food & Beverage Director at Hyatt Centric Brickell Miami, shares his journey from:

• 1994 Cuba exodus: Castro opened borders after Berlin Wall socialism fall, 30,000 people left on rafts/boats 15-day crisis

• Small boat journey: 20-foot vessel with tractor engine, seven people plus two best friends, lost engine twice

• Coast Guard rescue: dropped life jackets, horrible night storm vomiting everybody, picked up 5 AM first boat

• Guantanamo Bay year and a half: concentration camp tents divided by alphabet, lottery system families first then singles

• Tattoo business prison-style: burned plastic smoke for ink, charged cigarettes/Jack Daniels/sneakers, worked Navy hospital

• Miami arrival 1996: stayed with aunt, Japanese restaurant dishwashing sparked culinary passion through art/creativity

• Sushi chef Isamo mentorship: carpenter mornings helping installations, taught eating Japanese food, seaweed first strategy

• 10-year Sonesta journey: dishwasher to busser to server to sushi bar, opened second Japanese restaurant two years

• Culinary school sprint: Le Cordon Bleu 8 AM-2 PM, work 3-11 PM, wife Isabel 5 AM wake-ups ironing uniforms

• Summa cum laude valedictorian: 4.0 GPA shocked classmates, limited vocabulary/accent but excellent grammar/writing, 15 months

• Opening Hyatt Centric challenges: second worldwide location, first executive chef role, emotional toll head spinning everybody asking

• Cuban restaurant Canya philosophy: elevated authentic staying humble roots, sous vide vaca frita technique perfection

• Ingredient adaptation: Peruvian aji amarillo when Cuban aji cachucha unavailable, vendors don't carry traditional peppers

• Restaurant design elements: Colombian muralist two-wall mural, German cigar box towers, local artist painted plates Cuban tradition

• Best Cuban restaurant Miami goal: equals best world, bigger than Michelin star, working towards community recognition

🌟 Chef William's Key Mentors & Influences:

Two Best Friends (Cuba)

Guantanamo Navy Hospital Job

Sushi Chef Isamo (Sonesta Beach Resort)

Wife Isabel

Le Cordon Bleu Culinary School

Japanese Restaurant Discipline

Hyatt Corporate & Concord Hospitality

Mother in Miami: Brought to US 10 years after arrival, encouraged accepting Cuban restaurant position Hyatt Centric

Dishwashing Therapeutic Foundation

👉 Don't miss this powerful conversation about Castro opening borders triggering 30,000-person exodus, building 20-foot boat with best friends losing engine twice Coast Guard rescue after horrible storm night, year and a half Guantanamo Bay doing tattoos burned plastic smoke ink working Navy hospital, arriving Miami 1996 Japanese restaurant dishwashing sparking culinary passion through sushi chef Isamo 10-year mentorship, Le Cordon Bleu 15-month sprint 8 AM-2 PM classes working 3-11 PM wife Isabel waking 5 AM becoming summa cum laude valedictorian 4.0 GPA, and opening second Hyatt Centric worldwide first executive chef position creating elevated authentic Cuban restaurant Canya goal becoming best Miami equals best world.

🔗 Connect with Chef William Milian:

LinkedIn: William Milian

📄 Transcript Available: Chef William Milian's Journey: From Cuba Refugee to Hyatt Centric Executive Chef

📺 Watch on YouTube: Inspired Stories Podcast

🌐 Our Website: The Inspired Stories Podcast

📄 Special Thanks to Anthony Codispoti & AddBack Benefits Agency: AddBack Benefits Agency - Providing innovative employee benefits solutions that improve employee well-being while optimizing your bottom line Website: addbackbenefits.com