In San Juan, PR,
Executive Chef Juan Jose Cuevas Soto of Condado Vanderbilt’s signature restaurant 1919, takes great pride in his work with local farmers and purveyors. Chef truly changed the landscape of the agricultural scene in San Juan and its surrounding areas through his outreach with small, family-owned farms over the last several years. He personally spent time with local farmers and purveyors to
educate them on opportunities to partner with the resort and community at-large, as many were involved in the industry due to family ties rather than a true passion for agriculture. Juan Jose was on a mission to change that. Chef taught them how to maximize their soil’s composition and grow the best crops, even showing them some crops they thought were weeds were actually culinary treasures. He continues to be an instrumental part of the agricultural rebuilding of the island this past year following Hurricane Maria. Upon request, guests have the opportunity to take a daytime excursion to Puerto Rico’s bountiful farms with Chef Juan Jose and harvest ingredients for their very own tasting menu at 1919 restaurant that same night. What a great way to get up-close with the people of the island and your meal.
Executive Chef Cuevas, who was the executive chef of Blue Hill in New York when it was awarded a Michelin star, believes in pairing social consciousness with exquisite taste. He places the highest value on hand-selecting products that are local, artisanal and
homemade in order to craft food that is flavor-forward. Always fresh and with a contemporary flair, the cuisine at 1919 Restaurant is served with meticulous care and pride. At 1919, guests experience a blend of experiences. Chef pairs world-class dining with the flavor of locally-sourced ingredients. Guests will savor artisanal delicacies harvested and served, fresh–and with a contemporary flair.
Aside from the above, Condado Vanderbilt is celebrating its 100th Anniversary this year (1919 is a nod to the year the
property was opened when Frederick William Vanderbilt built it as a haven for celebrities, socialites, etc.). In honor of the
Centennial, the property has an array of programming running throughout the year including special collaboration dinners
with pairings, as well as, a Miura & Clos Pissarra dinner with Master Sommelier Emmanuel Kemiji, the debut of a history
book celebrating the property’s illustrious past. We like this restaurant because inside and out, it’s like tasting history with
a fresh new twist.
