Virginia

Spotsylvania County

United States

Fredericksburg

I’ve been sprinkling magic onto people’s plates for over 37 years, but my love for cooking started long before that. Some of my earliest memories take me back to the kitchen at just 5 years old, standing beside my father, a chef in Cuba. On Sundays, he would cook at home, and I was right there with him — learning, watching, and falling in love with the craft. Those moments shaped me far more than anything else ever could.

I’m a graduate of Johnson &amp; Wales University, where I built a strong professional foundation and refined my culinary techniques. But truthfully, the heart of my cooking comes from my father. He was my greatest teacher, my inspiration, and the person who made me the chef I am today.

The dish I’m most proud of is deeply personal: the very first one we ever made together — Ropa Vieja, the national dish of Cuba, which roughly translates to “old clothes.” It’s more than just a recipe to me; it’s a memory, a tradition, and a piece of my story on every plate. Every time I make it, I’m reminded of where I started and why I love what I do.

What makes my cooking truly special is that it’s rooted in both tradition and experience — a blend of professional training and heartfelt heritage. Every dish I create carries not just flavor, but history, passion, and a deep respect for the people and moments that shaped me.

Lightly coated Shrimp in a sweet &amp; spicy sauce on a bed of Cuban Slaw

Lightly coated Shrimp in a sweet & spicy sauce on a bed of Cuban Slaw

Camarones Enfadado ( Angry Shrimp)

Potatoes stuffed with meat bread &amp; fryed

Papa Rellena ( Stuffed Potato )

Frituras De Maiz ( Sweet Corn Fritters)

Tomato &amp; Avocado with Oil &amp; lemon dressing

Tomato & Avocado with Oil & lemon dressing

Ensalada De Aguacates Con Tomates ( Avocado Salad)

Cuba 1905 Tossed Salad

Olives, Tomatoes, Swiss Cheese | Shrimp

Vaca Frita ( Vaca Frita ( Fried Steak))

Purrco Asado

white rice

Cuban Black beans

Yuka with Mojo

Fried Sweet Plantains

Classic Cuban Flan

Three Milk Cake served with whipped cream

Tres Leches Chocolate

Pastel De Queso Y Guayaba

Sticky Honey-soy Chicken Wings

Crab Bites

Peach and Prosciutto Flatbreads

Crab & Avocado & Tomato

Blue Cheese Crumbles, Tomato, Onions | Butter Milk Blue Cheese Dressing

Grilled Blue Steak

Antipasto

Lobster Roll

Tuna Poke Bowl

Delicioso Adobo Grilled Chicken

Barbecue Baby Back Ribs

Century Skillet Corn bread

German Potato salad

Grilled Corn on the Cob

Seafood Salad

Walnuts, Apples, Outs, Brown Sugar, Butter

Apple Cobbler Pie with a Walnut Crust

Strawberry Short Cake

Grilled Peaches

Cuban roots, and one unforgettable Ropa Vieja later — I don’t just cook, I serve stories on a plate

Indication of Chef Hector Moya's skills and specialties