Oscar A. La Fuente

I am driven by the opportunity to lead innovative culinary teams, where creativity flourishes and every menu bears my distinctive touch. The dynamic, ever-changing nature of the culinary world fuels my enthusiasm, as I welcome each new challenge as a catalyst for personal and professional growth.
Graduating from Humber College in Toronto in 1993 marked the beginning of a remarkable culinary journey. My early career included formative experiences at acclaimed restaurants such as Auberge du Pommier, Canoe, and Scaramouche. There, I was fortunate to be mentored by industry icons like Anthony Walsh and Keith Froggett, whose insight and support pushed me to expand my skills and embrace a rich spectrum of culinary traditions.
Over the years, I have played a pivotal role in launching numerous hotels and restaurants, including Liberty Grand, Eau Restaurant, Westin Charlotte, The Umstead Hotel & Spa – Heron’s, Bloomington Sheraton, Lela Restaurant, Westin Nashville, Le Meridien, and Sheraton Charlotte. I take pride in having designed the menus and concept for Evoke restaurant, which earned accolades as Charlotte’s best new restaurant in 2015 and ranked seventh citywide the following year. My experience extends to serving as corporate chef for Wischermann Partners, where I was instrumental in opening innovative properties and concepts. Since 2021, I have led the culinary team as Executive Chef at JW Marriott Charlotte, continually striving for excellence.
Community service is deeply important to me. I am actively engaged with organizations such as JDRF, March of Dimes, No Kid Hungry, Cystic Fibrosis, School Central, and Hospitality House, seeking to make a positive impact beyond the kitchen.
Though I hail from Toronto, my family and I now proudly call North Carolina—and especially Charlotte—our home.