Director of Culinary Development
Logan’s Roadhouses Culinary Innovation Center
Luis Haro is an Ecuador native who moved to Tennessee over 25 years ago with his family. He attributes his passion for cooking to his grandparents who cooked every Sunday for the entire family. His Ecuadorian background exposed him to unique flavors and ingredients, which are key components of his cooking style and help, ignite his creativity in the kitchen.
Luis’ career began 23 years ago, as a part time Line Cook, at Logan’s Roadhouse. From there, he moved into a corporate training role and traveled across the U.S. supporting a number of restaurant openings.
After years of traveling, Luis focused on making Nashville his home base, managing two Logan’s Roadhouse restaurants located in the Tennessee Titan’s stadium, as well as, handling catering & special events.
His Research & Development work started with the opening of Logan’s Roadhouses Culinary Innovation Center in 2002, and has played an integral role in their menu and product development ever since.
Most recently, Luis was promoted to Director of Culinary Development and leads all culinary initiatives for the brand. In addition to Luis’ work at Logan’s Roadhouse, he has consulted for various restaurant concepts ranging from fast casual to BBQ Houses providing menu development and Operational Consistency further rounding out his culinary experience.
