Carlos Centurion is the Visionary and Owner behind the epicurean creation, Por Fin. His name is synonymous with culinary passion and innovation. Born in Guatemala to Cuban and American parents, he moved to Spain at an early age. His later years were spent in the United Sates. After an illustrious academic career studying Economics at Colorado College he moved to Miami and enrolled in Florida International University’s school of Hospitality. Upon receiving a Masters of Arts, Carlos worked throughout premiere restaurants gaining invaluable experience and inside knowledge of the industry. During these endeavors he laid the foundation for pursuing his passion for opening his own restaurant, one that would use only the highest quality, all natural ingredients to create an indelible dining experience. Carlos worked for some time in various restaurants around Spain, some with Michelin star status and learned the principles of becoming a successful restaurateur with a palate-winning establishment. The Carlos Centurion name stands for innovative tastes, the most healthful food and genuine hospitality, providing guests with the very best in fine, gourmet dining.

Takafumi Nishimura is the management virtuoso behind Por Fin, ensuring the vision and culinary creation culminate into a perfectly seasoned experience for each guest. Before joining forces to manage and run this culinary dream, he gained valuable knowledge at the University of Denver, earning a Bachelor of Science in Hotel, Restaurant and Tourism Management. After completion, he continued his academic pursuit at Florida International University, earning a Master of Science in Hospitality Management. Takafumi brings global experience to Por Fin, having worked in Tokyo and Chiba, Japan. During his international endeavors he gained exceptional customer service skills and developed a keen business acumen necessary to succeed in the industry.

Marc Vidal is the Creator and Executive Chef of countless exquisite gourmet meals. His first experience in the kitchen began in his family restaurant where he would spend afternoons learning culinary secrets from his grandmother, the chef. Marc began his culinary studies at age 16 in La Escuela de Restauración y Hostelaje in Barcelona. He spent most of his young and early adult life learning the essence of food and the characteristics of perfection. Although he learned to make foods from around the world, Marc’s penchant has always been creating innovative foods that blend tradition with a modern touch. Marc is not just a Catalonian chef with a savory touch but a Michelin-starred visionary.