MEET THE CHEF: Juan José Cuevas of 1919 Restaurant at the Condado Vanderbilt Hotel in San Juan, Puerto Rico
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5 Reasons to Visit® sat down with Michelin-starred Executive Chef Juan José Cuevas of 1919 Restaurant at the Condado Vanderbilt Hotel in San Juan, Puerto Rico.
Executive Chef Juan José Cuevas of 1919 Restaurant at the Condado Vanderbilt Hotel in San Juan, Puerto Rico
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Puerto Rico and spent my childhood in Utuado, before coming to San Juan. After my 20th birthday, I moved around, including New York, San Sebastian (Spain), San Francisco, Barcelona, and Copenhagen. My cooking philosophy comes from all my mentors including Sylvain Portay, Alain Ducasse, Christian Delouvrier, Dan Barber, Rene Redzepi, and my childhood memories with my grandmother living in the countryside.
1919 Restaurant at the Condado Vanderbilt Hotel in San Juan, Puerto Rico
Tell our readers an interesting fact or two about yourself.
Even though I am very disciplined in the kitchen, outside of it I am very relaxed, and a beach lover. I am a passionate wine lover who loves to eat very healthy food.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
In the morning, I enjoy drinking fruit smoothies. The rest of the day, caldo de pezcado (fish broth) infused with lime, cilantro and chili, Cantabrian anchovies with radish, celery and cucumber.
1919 Restaurant at the Condado Vanderbilt Hotel in San Juan, Puerto Rico
What are three ingredients that you simply couldn’t live without?
The three ingredients I can’t live without are: Extra Virgin Olive Oil, Cheese and Charcuterie, and Lettuces.
We love the art behind plating. What do you love about designing the perfect dish?
I like to think about how I would eat a dish, why I would eat it and how every single component plays a role in a bigger picture. My cuisine is based on clarity of flavors, purity in the plating, simple, elegant. Let the ingredient speak by himself. In preparing the ingredients used for each dish, the intention is to bring the flavor forward without distraction. We aim to obtain clarity in taste and presentation.
1919 Restaurant at the Condado Vanderbilt Hotel in San Juan, Puerto Rico
Tell us about one of the most creative dishes you’ve created?
Difficult to choose one, but here are a two: Caramelized eggplant tart, chocolate cremeux, ricotta sorbet, as well as Vegetable Pistou (a vegetable fricassee 100% vegetarian full of flavor and complexity).
1919 Restaurant at the Condado Vanderbilt Hotel in San Juan, Puerto Rico
What is one of your greatest accomplishments and/or recent awards you've earned?
One of my greatest accomplishments is being the first Puerto Rican Chef to earn a Michelin star…twice—as well as being the first Puerto Rican Chef to get invited to the Napa Truffle Festival.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Simplicity, detail oriented, organic, and eco-friendly.
1919 Restaurant at the Condado Vanderbilt Hotel in San Juan, Puerto Rico
