CARLOS CAHUE

Old Pueblo Cantina

Born in Hinsdale, Illinois, and raised in Michoacán, Mexico, Chef Carlos Cahue brings a unique bicultural perspective to the kitchen. After studying culinary arts at the Universidad Tecnológica de Morelia, he built his career on a deep respect for traditional Mexican cuisine while embracing innovation and modern technique. 

Carlos' culinary philosophy is rooted in honoring authentic flavors while reimagining them through contemporary influences gathered from diverse global cuisines. His cooking reflects both his heritage and his curiosity, resulting in dishes that feel familiar yet unexpected. 

Known for his relentless work ethic, calm leadership, and collaborative spirit, Carlos believes the strongest kitchens are built on trust, respect, and a shared commitment to excellence. He is passionate about mentoring young culinarians, investing in the growth of his team, and creating an environment where aspiring chefs can develop confidence, discipline, and creativity. 

Outside the kitchen, Carlos enjoys reading and spending time with his family—interests that ground his thoughtful approach to leadership and fuel his creative perspective. Whether developing new menus or coaching the next generation of chefs, his mission remains the same: to push culinary boundaries while celebrating the traditions that inspire every dish.