(About Our Chef)
Born on February 2, 1981 in the town of Moca, Puerto Rico. Luis never imagined his professional life would be surrounded by stoves and burners both on and off the island. At 19, he first found himself inside a kitchen at The Palm Restaurant in the Metro Area. Despite not having previous experience, his particular curiosity, his tenacious perseverance, his tireless restlessness and questioning of the world around him made him visualize himself in a different way.
From the kitchen of The Palm Restaurant in Puerto Rico, he made the leap as a prep cook to Long Island in New York to work in another of the company's restaurants. His work ethic was so significant that he had the opportunity to work at several other flagship establishments in the heart of Manhattan, all the way up to becoming the sous chef at The Palm Restaurant in Times Square.
His trajectory, although a long one for his young age, has been full of many experiences that have shaped him into the person he is today. Luis has been part of the Puerto Rico Culinary Team and has been published in national and international media such as NY Magazine, New Worlder, El Nuevo Día, Metro PR, Noticel, and in the gastronomic guide Sabrosía.