Cooking School Registration: 305-367-5931

16

February

CHOCOLATE DECADENCE

WITH CHEFS SANTIAGO PUGA & LUCILA JIMENEZ

Monday, February 12 

Showcase Class 

9:30 a.m. – 12:00 p.m. | $110

Tuesday, February 13 

Vine to Table Clubhouse Dinner with  

Chef Philippe Reynaud & “Tour de France” wines 

6:30 p.m. | $135++

Ocean Reef’s Executive Pastry Chef Santiago Puga and Lucila Jimenez, former owner of Sweet Art 
by Lucila, a business operating four South Florida European-style bakeries; present a class with a 
tempting array of chocolate desserts that should satisfy any sweet tooth and sweetheart. 

Executive Pastry Chef Santiago Puga grew up watching his mother cook in his childhood home in 
Cuba. From his family’s kitchen, Puga went on to cook all over the world. Out of high school, he 
traveled to Bergamo, Italy to work at Pasticceria Donezetti. It was his first experience and in-depth 
instruction on Italian cuisine. Continuing his European tour, Puga left for Spain, Austria, Denmark 
and France as a pastry chef apprentice to learn the details of traditional and modern pastry. He 
honed his skills, gaining experience at many noted restaurants including a return to Bergamo to 
work at Da Vittorio. During his European sojourn, he participated in seminars and pastry classes at 
acclaimed culinary institutes. In 2006, Puga moved to Florida to work at Mar-a-Lago, the landmark 
estate in West Palm Beach. In 2009, he took a job as pastry chef at the St. Andrews Country Club 
in Boca Raton. In 2013, he joined the Ocean Reef Club as Executive Pastry Chef. He departed in 2014 
to take a Corporate Pastry Chef role at Miami Beach’s iconic Barton G, a restaurant known for its 
lavish desserts and the Versace Mansion. He later decamped to Barton G’s Los Angeles outpost 
as Executive Pastry Chef with Chef Jeff O’Neill. Wanting to return to Florida, he once again joined 
Ocean Reef Club to run the pastry department. Puga has awed Members with his pastry creations, 
luminous desserts, and extravagant chocolate displays.  

Making luscious cakes, truffles and confections are a passion for Lucila Jimenez, who founded 
Sweet Art by Lucila in 1996. After studying pastry arts in the United States, she continued her 
education at the Valrhona Chocolate headquarters in southern France and the Lenôtre School in 
Paris. Lucila has continued to provide South Floridians with "Lucila's Famous Rum Cake" and with 
European and Cuban-style pastries.

In this class, Puga and Jimenez offer the home cook an authoritative master class in working with 
chocolate.

“Life is like a box of chocolates... you never know what you're gonna get,” 

- Forrest Gump (Tom Hanks)

Menu

Santiago’s Warm Chocolate Moelleux (Molten Chocolate Cake)

Tasting of Valrhona Chocolates

Lucila’s Les Madeleines au Chocolat (Chocolate Madeleines)

Lucila’s Le Success (Almond Meringue Cake with Chocolate Ganache)