Luis Haro is an Ecuador native who moved to Tennessee with his family more than three decades ago. He credits his passion for cooking to his grandparents, who cook every Sunday for the entire family. His Ecuadorian background introduced him to unique flavors and ingredients that continue to shape his cooking style and spark his creativity in the kitchen. Luis began his culinary career 27 years ago as a part-time line cook at Logan’s Roadhouse. He later moved into a corporate training role, traveling across the United States to support numerous restaurant openings. After years of traveling, Luis chose to make Nashville his home base. He managed two Logan’s Roadhouse restaurants located in the Tennessee Titans’ stadium and oversaw catering and special events. Luis’ work in R&D began with the opening of the Logan’s Roadhouse Culinary Innovation Center in 2000. Since then, he has played an integral role in the company’s menu and product development. About a decade ago, Luis was promoted to senior director of culinary development, where he has led culinary initiatives for multiple brands, including pizza, brewery and fast-food concepts. He has also consulted for a variety of restaurant concepts, ranging from fast casual and fine dining to barbecue houses, providing menu development and operational consistency support that further broadened his culinary experience.