Carlos Cabral is a Michelin-trained chef with extensive experience in premier catering, high-end restaurants, and recipe development. He currently serves as the Executive Culinary Director of Foxburg Global Estates & Hospitality. Born in the United States and raised between the U.S. and Paraguay, he developed a deep connection to food through open-fire cooking, butchery, and regenerative farming on his family farm. A Culinary Institute of America graduate, Carlos honed his skills in some of the country's most respected kitchens, including Ai Fiori, Hunt & Harvest, Baltusrol, and Resident NYC. His journey also includes stages at world-renowned restaurants such as Blue Hill at Stone Barns, The NoMad Hotel NYC, Inn at Little Washington, and Eleven Madison Park. Most recently, he served as Corporate Executive Chef for Hecks Restaurant Group and Head Catering Chef for Spice Hospitality Group, both in Cleveland, Ohio.