Questions? Contact us.
Diana Betancourt
Individual Reservations
787.636.3037
Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560
Included in your box:
Pickled ají dulce
Farm:
F & A Horti Products
Vegetarian alternative:
Yes
Graduated with honors from the Culinary Institute of America, Chef Juan José Cuevas began his career in 1995 at the 3 Michelin Star rated restaurant Arkelare in San Sebastián, Spain. After dedicating his time in different European and American cities, Chef Cuevas arrived in New York, where he earned a four-star rating from the New York Times. He also achieved a 3-star rating at the Blue Hill Restaurant, one Michelin Star at Restaurant 81, and 3 Stars at the Pluckemin Inn in Bedminster, New Jersey.
Today Chef Juan José Cuevas is the Executive Chef at 1919, located at the Vanderbilt Hotel in Condado, Puerto Rico.
Included in your box:
Escabeche
Farm:
Frutos del Guacabo
Vegetarian alternative:
Yes
María Mercedes Grubb, a graduate of the French Culinary Institute in New York City where she also acquired years of experience from restaurants like The Modern, Maialino & Pastis. In 2013, María and her brother opened Gallo Negro in Santurce. In 2019, Chef María Mercedes became the first woman in the Puerto Rican culinary industry to be nominated for the James Beard Foundation Best Chef Award. She was also chosen by Food & Wine Magazine as one of the best chefs leading the Puerto Rican culinary renaissance.
Included in your box:
Caponata
Farm:
Josco Bravo
Vegetarian alternative:
Yes
After graduating from the Culinary Institute of America in Upstate New York, Francis worked in several high cuisine restaurants in San Francisco. After 4 years, he moved to New York City where he worked at Blue Hill and later as sous-chef at the Two Michelin Star rated restaurant, The Modern. In 2018 Francis and his wife Amelia opened Vianda in Santurce, where they serve a small menu that evolves constantly, always anchored by local ingredients.
Included in your box:
Pumpkin & turmeric chutney
Farm:
Al Sol de Hoy
Vegetarian alternative:
Yes
Gabriel Hernández is the Executive Chef at Verde Mesa, a restaurant established 11 years ago in Old San Juan, and a pioneer in revitalizing the use of local products. Chef Gabriel was nominated as semifinalist in the Best Chef of the South category by the James Beard Foundation in 2018.
Included in your box:
Passion fruit reduction
Farm:
Estancia Santa Rita
Vegetarian alternative:
Yes
Natalia Lucía Vallejo Rivera began her studies in Nutrition and Dietetics at the University of Puerto Rico, Río Piedras. In 2007 she traveled to Buenos Aires, Argentina to begin her gastronomic studies, where she graduated as a Professional in Culinary Arts. In 2019 she opened Cocina Al Fondo in Santurce, Puerto Rico, which was nominated for the Best New Restaurant Award by the James Beard Foundation.
Questions? Contact us.
Diana Betancourt
Individual Reservations
787.636.3037
Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560
Questions? Contact us
Diana Betancourt
Individual Reservations
787.636.3037
Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560