Chef Federico Fernandez hails from El Salvador and moved to the U.S. in the early 90’s. He worked for the Louisiana restaurant Ralph & Kacoo’s and moved to Texas where he has worked for numerous establishments including the Grand Kempinski Hotel, Outback Steak House, Hilton Dallas Lincoln Center and Savor in Klyde Warren Park. Chef Federico saw a great opportunity to join the team at Luis’ Prime where he continues to pursue his passions in food creation and kitchen management.

Ryan Benton is originally from Hawaii where he worked in the Tourism Industry. He moved to Denton, Texas in 2018 to pursue a B.S. in Urban Policy and Planning and then worked in Ireland, South Korea and Hong Kong. Ryan moved to Landry’s Saltgrass restaurant and then jumped at the opportunity to join the Luis’ Prime team where he’s excited about the unique concept.

Antonio grew up in Turkey and has spent most of his life traveling all around the world to experience true hospitality and culinary arts. Growing up in a restaurant owned by his family – he went on to build his own career in the industry cooking a variety of culinary delights as well as owning his own restaurant. After leaving Turkey, he found himself working at a winery in Belgium expanding his wine knowledge as well as working in the industry in Italy. His passion eventually brought him to Miami, FL where he owned his own restaurant as well as worked at the world-renowned Versace Mansion. Since then, he moved to Dallas, TX to seek new opportunities within the hospitality sector. He has found a home within the Cathedral Family and is bringing all his gathered experience together to create a great experience for every one of Cathedral’s guests.

A natural of Spain, Luis Uriarte came to the U.S. as an immigrant in 1998 and became a permanent resident of the United States. Luis is the CEO and founder of Cathedral Plumbing of Texas and now of Luis’ Prime. Mr. Uriarte also founded MiView Integrated Solutions which is a field management application for Cathedral Plumbing and the construction industry. Luis is clear that his goal for the bistro is not to be a restauranteur, but to keep the focus on building something that rewards and shares success with those that helped to build Cathedral Plumbing.